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Lemon Zucchini Bread

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A delightful blend of zesty lemon and sweet zucchini in a moist bread, perfect for any occasion.

Ingredients

Scale
  • 1 cup canola or vegetable oil
  • 6 oz Greek yogurt
  • 1 Tbsp lemon juice
  • 3 eggs
  • 2 cups sugar
  • 3 cups all-purpose flour
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • 2 tsp lemon zest
  • 1 tsp salt
  • 2 cups grated zucchini (about 1 large zucchini)
  • 1 tsp vanilla extract
  • 1 cup powdered sugar
  • 1–2 Tbsp lemon juice (for glaze)
  • 2 Tbsp lemon zest (for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Prepare two 9×5 inch loaf pans by greasing and dusting with flour.
  3. Mix the canola oil, Greek yogurt, eggs, lemon juice, and vanilla extract in a large bowl.
  4. Add the sugar gradually and whisk until smooth.
  5. Sift the flour, baking soda, baking powder, salt, and lemon zest in a separate bowl.
  6. Combine the wet and dry ingredients until just mixed.
  7. Add the grated zucchini and fold it in gently.
  8. Pour the batter into the prepared loaf pans.
  9. Bake for about 60 minutes, or until a toothpick inserted comes out clean.
  10. Cool the loaves in the pans for 15 minutes before removing them.
  11. Make the glaze by whisking together powdered sugar, lemon juice, and zest until smooth.
  12. Glaze the cooled bread and allow it to set before slicing.

Notes

For a fun variation, add chocolate chips or nuts to the batter before baking.

Nutrition

Keywords: zucchini bread, lemon bread, dessert recipe, baking

Find it online: https://butteredtable.com/healthy-lemon-zucchini-bread-one-bowl-weeknight/