Lemon Zucchini Bread: A Bright & Moist Slice of Summer
Lemon Zucchini Bread is a deliciously moist treat that captures the essence of summer in every slice. This easy-to-make bread combines the freshness of grated zucchini with the bright zesty flavor of lemon, making it perfect for breakfast, brunch, or a guilt-free snack. With its tender texture and delightful sweetness, it’s sure to become a favorite among family and friends. Whether you’re enjoying it plain or drizzled with a sweet lemon glaze, this Lemon Zucchini Bread is an irresistible addition to any table.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1½ cups grated zucchini
- 2 cups all-purpose flour
- ¾ cup sugar
- 2 large eggs
- ½ cup vegetable oil (or melted coconut oil)
- ⅓ cup plain Greek yogurt (or applesauce)
- 2 tbsp lemon zest
- 3 tbsp fresh lemon juice
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
- In one bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, mix eggs, sugar, vegetable oil, Greek yogurt (or applesauce), lemon zest, lemon juice, and vanilla until smooth.
- Combine the wet and dry ingredients gently until just mixed; avoid overmixing.
- 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 comes out clean.
- Allow cooling in the pan for 10-15 minutes before transferring to a wire rack.
Nutrition
- Serving Size: 1 slice (67g)
- Calories: 175
- Sugar: 14g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 27mg