Lemon Zucchini Bread
A zesty and moist quick bread with lemon and shredded zucchini, enriched with Greek yogurt and vegetable oil for protein and healthy fats. Easy to bake, naturally sweet, and perfect for breakfast, snack, or dessert.
Equipment
- 2 × 8 ½” × 4 ½” loaf pans
- Mixing bowls (large and medium)
- Measuring Cups and Spoons
- Whisk or Electric Mixer
- Spatula
- Grater (for zucchini and lemon zest)
- Cooling Rack
- Small bowl for glaze
Ingredients
Bread:
- 1 cup vegetable oil or canola oil
- 6 oz Greek yogurt lemon or vanilla flavor
- 1 Tbsp fresh lemon juice
- 3 large eggs
- 2 cups granulated sugar
- 3 cups all-purpose flour
- 1 tsp baking soda
- ¼ tsp baking powder
- 2 tsp lemon zest
- 1 tsp salt
- 2 cups grated zucchini about 1 large zucchini
- 1 tsp vanilla extract
Lemon Glaze:
- 1 cup powdered sugar
- 1 –2 Tbsp fresh lemon juice
Optional Topping:
- 2 Tbsp lemon zest
Instructions
- Prepare the pans: Preheat your oven to 350°F (175°C). Grease two 8 ½” × 4 ½” loaf pans with baking spray or line with parchment paper to prevent sticking. This ensures your loaves release easily and retain their shape after baking.
- Mix the wet ingredients: In a large mixing bowl, combine the vegetable oil, Greek yogurt, lemon juice, and sugar. Whisk until the mixture is smooth and creamy. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. This creates a light, airy base for your bread.
- Combine the dry ingredients: In a separate medium bowl, sift together the flour, baking soda, baking powder, and salt. Stir in the lemon zest, which adds a bright, fragrant flavor. Sifting ensures there are no lumps and gives the bread a soft, tender crumb.
- Combine wet and dry ingredients: Gradually fold the dry ingredients into the wet mixture. Stir just until everything is combined, being careful not to overmix. Overmixing can make the bread dense, while gentle folding keeps it light and fluffy.
- Add zucchini and vanilla: Fold in the grated zucchini and vanilla extract until evenly distributed. The zucchini adds moisture and fiber, giving the bread a soft texture and subtle natural sweetness.
- Divide batter and bake: Pour the batter evenly into the prepared loaf pans. Smooth the tops with a spatula to ensure even baking. Place the pans in the preheated oven and bake for 55–60 minutes. Check doneness by inserting a toothpick or cake tester into the center—it should come out clean or with just a few crumbs.
- Cool the loaves: Allow the bread to cool in the pans for 10–20 minutes. Then carefully remove the loaves and transfer them to a cooling rack. This prevents sogginess on the bottom and allows the bread to firm up for slicing.
- Prepare the glaze: In a small bowl, whisk together powdered sugar and lemon juice until smooth. Adjust the consistency as needed by adding a bit more lemon juice for a thinner glaze or more powdered sugar for a thicker one.
- Glaze and top: While the bread is still slightly warm, drizzle the glaze over the loaves, letting it naturally drip down the sides. Optionally, sprinkle extra lemon zest on top for a vibrant, citrusy finish that enhances both flavor and presentation.
- Serve and enjoy: Slice the bread once the glaze has set slightly. Serve as a breakfast treat, a mid-day snack, or a light dessert. Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
Notes
- Use fresh zucchini for the best moisture and flavor. Grate it finely for an even texture.
- Greek yogurt not only adds protein but also keeps the bread tender and moist. Full-fat or low-fat works well.
- Adjust the lemon zest and juice to taste—more zest adds fragrance, while more juice gives tanginess.
- Avoid overmixing the batter once the dry ingredients are added; this keeps the bread light and prevents it from becoming dense.
- The glaze is optional but adds a sweet, citrusy finish. You can skip it for a less sweet, everyday version.