Description
This Easy Lemon Zucchini Bread is light, moist, and full of fresh lemon flavor with the perfect touch of sweetness. Grated zucchini keeps it ultra-soft, while a simple lemon glaze on top takes it over the top. No mixer needed – just stir, bake, and enjoy!
Ingredients
For the bread:
-
1 1/2 cups all-purpose flour
-
1/2 tsp baking soda
-
1/2 tsp baking powder
-
1/2 tsp salt
-
1 cup granulated sugar
-
2 large eggs
-
1/2 cup vegetable oil
-
1/4 cup plain Greek yogurt or sour cream
-
Zest of 1 lemon
-
Juice of 1 lemon (about 2 tbsp)
-
1 tsp vanilla extract
-
1 cup finely grated zucchini (about 1 medium; squeeze out excess moisture)
For the lemon glaze (optional):
-
1/2 cup powdered sugar
-
1-2 tbsp lemon juice (to desired consistency)
-
Extra lemon zest, for topping
Instructions
-
Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
-
In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
-
In a large bowl, whisk sugar, eggs, oil, Greek yogurt, lemon zest, lemon juice, and vanilla until smooth.
-
Stir in the dry ingredients until just combined. Gently fold in the grated zucchini.
-
Pour the batter into the prepared loaf pan and smooth the top.
-
Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean.
-
Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
-
Optional glaze: Mix powdered sugar and lemon juice in a small bowl until smooth. Drizzle over the cooled bread and sprinkle with extra lemon zest.
Notes
Don’t skip squeezing the zucchini – too much moisture can make the bread soggy.
You can use melted butter instead of oil for a richer flavor.
This bread freezes beautifully – wrap tightly and freeze for up to 2 months.