Lemon Zucchini Bread

04.23.2017

Isn’t it always nice to find a new perfect use for zucchini? Even though I don’t grow zucchini I usually tend to keep it on hand during the spring and summer months. I love using it for Chicken Enchilada Zucchini BoatsLasagna Zucchini BoatsSoup, and I’m obsessed with covering it with cheese, but basically the best thing you can do with zucchini is turn it into a dessert like these Zucchini Cupcakes with Cream Cheese Frosting or this purely irresistible Lemon Zucchini Bread!

Lemon Zucchini Bread

Lemon Zucchini Bread

I’ve actually had lemon zucchini bread on my to-try list for years but for some reason I just kept forgetting about it, but not today! I had a bunch of zucchini in the fridge and a bunch of lemons so of course it had to happen and I’m so glad it did because I’m crazy about this bread! Yes of course I started by eating just one slice but then every time I’d walk into the kitchen I couldn’t help but go and cut off another little piece. And it’s like banana bread, it gets even better after its sat in an airtight container for a few hours.

Lemon Zucchini Bread

This bread is deliciously moist, it’s perfectly lemony and has just the right amount of sweet to balance it out – thanks to that glaze, yummmm! Everyone in my family loved this bread, kids included. And I always love their reaction to something like this when I tell them as they are eating it that it has zucchini in it. I get some “ewwws” and funny looks but it’s so good they just keep eating and then request another slice the following morning to go along with their breakfast. Yep this is some good stuff I tell you!

Lemon Zucchini Bread Lemon Zucchini Bread

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Lemon Zucchini Bread

5 from 1 vote

Yield: About 10 slices

Ingredients

  • 1 2/3 (238g) cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup (160g) granulated sugar
  • 2 Tbsp lemon zest (from about 3 lemons)
  • 1/2 cup canola oil or vegetable oil
  • 2 large eggs , at room temperature
  • 1/4 cup plain (62g) Greek yogurt
  • 1 1/2 Tbsp fresh lemon juice
  • 1 cup finely (150g) shredded zucchini, at room temperature (unpeeled or peeled if you don't want the green flecks)

Lemon glaze

  • 2/3 cup (65g) powdered sugar
  • 1 1/2 Tbsp fresh lemon juice

Instructions

  1. Preheat oven to 350 degrees. Butter an 8 by 4-inch loaf pan then lightly dust with flour and shake out excess, set aside. In a medium mixing bowl whisk together flour, baking powder and salt for 20 seconds, set aside.
  2. In the bowl of an electric stand mixer fitted with the paddle attachment mix sugar with lemon zest for 30 seconds. Add in oil and eggs and mix until combined. Pour in half of the flour mixture then blend just until combined. Add in Greek yogurt and lemon juice and mix just until combined, then add in remaining half of the flour mixture and mix just until nearly combined. Remove bowl from stand mixer, add zucchini and fold into mixture using a spatula. Pour mixture into prepared loaf pan. Bake in preheated oven until toothpick inserted into center comes out clean, about 45 - 48 minutes. Let cool in baking pan for a few minutes then invert into a wire rack to cool completely. Once loaf is nearly cool drizzle with lemon glaze. Store bread in an airtight container.
  3. For the lemon glaze:
  4. In a small mixing bowl whisk together powdered sugar and lemon juice until smooth (if it seems thin add a little more powdered sugar if it seems thick add a little lemon juice). Drizzle mixture over loaf and let set.
  5. Recipe source: Cooking Classy

24 comments

  • speedy70: Delizioso, adoro i dolci con le zucchine!!! April 24, 2017 at 2:11pm Reply

  • Sara @ Last Night’s Feast: This looks amazing!! April 24, 2017 at 5:38pm Reply

  • Jennifer: A half cup of oil is a lot, is there anything that can replace it? Applesauce? April 24, 2017 at 10:53pm Reply

    • Jaclyn: Yes you should be fine to substitute 1/4 applesauce and 1/4 cup oil. You could also try light olive oil or melted coconut oil for a healthier option. April 25, 2017 at 8:56am Reply

  • Veronika: What a great idea to make this lemon bread with zucchini! I like this creative healthy version that can be healthier and still very delicious. April 25, 2017 at 4:25pm Reply

  • Kelly Senyei @ Just a Taste: YUM! This bread looks delicious, Jaclyn! April 25, 2017 at 5:04pm Reply

  • Courtney: I have been all about lemons lately and I have some zucchini sitting in my fridge just waiting to be turned into something sweet. Thanks for adding a weight measurement to the zucchini, I always feel more confident in baking something when I know how much I am supposed to use versus a certain size of one. I feel like that always happens with banana bread too. April 26, 2017 at 5:42am Reply

    • Jaclyn: I hope you love this recipe! April 26, 2017 at 4:48pm Reply

  • Laura | Tutti Dolci: Such a gorgeous bread, the lemon-zucchini pairing is perfection! April 26, 2017 at 8:24pm Reply

    • Jaclyn: Thanks so much Laura! May 2, 2017 at 10:43am Reply

  • Alexandra: Jacklyn, I brought a loaf of this bread for a Sunday School class snack – and it was DEVOURED. One lady told me it was the best zucchini bread she’d ever had. Actually, it was my daughter that baked it, but I may have failed to mention that to her. 😜 Anyway, I included your recipe in a round-up of fabulous zucchini bread recipes here http://wifesense.com/10-absolutely-fabulous-zucchini-bread/
    Just wanted you to know. June 30, 2017 at 9:47am Reply

  • Jen: This looks delicious! Have you tried freezing it for long-term storage? July 11, 2017 at 10:44am Reply

  • Molly: Wondering if the Greek yogurt could be substituted with sour cream? July 14, 2017 at 11:50am Reply

  • Paula: I sure would like all zuchinie bread recipes!!! We need stuff you back and freeze for the winter time!!! Thanks so much!!!❤ July 21, 2017 at 7:01pm Reply

  • fatimah: I tried it today absolutely beauitifual I loved it turns out perfect July 24, 2017 at 9:28am Reply

  • lavon: can sour cream be used instead of yogurt July 27, 2017 at 1:58pm Reply

    • Jaclyn: That should be fine. Hope you love it! July 27, 2017 at 8:07pm Reply

  • Mrs Evey: I made this today and it is beyond amazing! I planned on serving it after supper but my menfolk couldn’t wait that long. I’ll absolutely be making this again! August 5, 2017 at 4:23pm Reply

    • Jaclyn: So great to hear – glad it was enjoyed! August 11, 2017 at 12:12pm Reply

  • Vicki: I doubled the recipe, substituted 1/2 coconut flour & 1/2 oat flour, used trivia, & coconut oil.
    It’s marvelous! August 10, 2017 at 9:10pm Reply

  • Weronika: 350 degrees of Fahrenheit ? (just making sure because in Europe we have max 250 degrees of Celcius in our ovens so I’m concern about this) ;) August 16, 2017 at 6:53am Reply

    • Jaclyn: Yes Fahrenheit. :) August 18, 2017 at 12:46pm Reply

  • Lu: Made this cake. Best ever. Be sure to squeeze some liquid out of the zucchini before you cook. Great flavour! September 4, 2017 at 10:21pm Reply

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