Lemony Zucchini Bread
Brighten up your baking routine with this irresistibly moist and tangy Lemony Zucchini Bread! Perfectly balancing sweet and citrusy flavors, this quick bread is packed with freshly shredded zucchini, a hint of warm cinnamon, and a burst of fresh lemon zest and juice. Greek yogurt adds a touch of creaminess, while a zesty lemon glaze drizzled on top takes it to the next level of indulgence. Ready in just over an hour, this easy-to-make recipe is a delightful way to use up summer zucchini and makes a perfect breakfast treat, afternoon snack, or light dessert. Whether you're hosting guests or savoring it solo, this homemade zucchini bread is guaranteed to impress with its tender crumb and refreshing lemony kick!
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Recipe Information
Ingredients
- 2 cups (shredded) zucchini
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 0.25 cup brown sugar
- 1 teaspoon baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 1 teaspoon ground cinnamon
- 2 large eggs
- 0.5 cup vegetable oil
- 0.25 cup (plain) Greek yogurt
- 1 tablespoon lemon zest
- 3 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 0.5 cup (for glaze) powdered sugar
- 2 tablespoons (for glaze) lemon juice
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9x5-inch loaf pan.
In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and cinnamon until well combined.
In a separate bowl, beat the eggs. Add the vegetable oil, Greek yogurt, lemon zest, lemon juice, and vanilla extract. Whisk until smooth.
Slowly pour the wet ingredients into the bowl of dry ingredients. Stir gently until just combined. Do not overmix.
Fold the shredded zucchini into the batter until evenly distributed.
Pour the batter into the prepared loaf pan and spread it evenly.
Bake in the preheated oven for 50–55 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then transfer it onto a wire rack to cool completely.
For the glaze, whisk together the powdered sugar and lemon juice in a small bowl until smooth. Adjust the consistency by adding more powdered sugar or lemon juice if needed.
Drizzle the glaze over the cooled zucchini bread. Let it set for a few minutes before slicing and serving.
Nutrition Facts
Calories |
3237 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.7 g | 151% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 67.4 g | ||
| Cholesterol | 374 mg | 125% | |
| Sodium | 5290 mg | 230% | |
| Total Carbohydrate | 515.9 g | 188% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 319.7 g | ||
| Protein | 44.8 g | 90% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 254 mg | 20% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 1271 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
