Lemon Zucchini Bread: A Bright & Moist Slice of Summer
Lemon Zucchini Bread: A Bright & Moist Slice of Summer is the ultimate summer treat, bursting with fresh citrus flavor and a delightful moist texture. This easy-to-make loaf combines the natural sweetness of zucchini with tangy lemon juice and zest, making it perfect for breakfast, brunch, or as a satisfying snack. Topped with a simple lemon glaze, each slice promises to brighten your day and satisfy your cravings all season long.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: About 12 servings 1x
- Category: Breakfast/Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1½ cups grated zucchini (lightly squeezed)
- 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
- Optional: powdered sugar for glaze
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, combine eggs, sugar, vegetable oil, Greek yogurt, lemon zest, lemon juice, and vanilla extract until smooth.
- Mix dry ingredients into wet ingredients gently until just combined.
- Fold in grated zucchini carefully.
- Pour batter into the prepared pan and smooth the top.
- Bake for 50–55 minutes until a toothpick comes out clean.
- Cool in the pan for about 10–15 minutes before transferring to a wire rack.
- Prepare glaze by whisking powdered sugar with lemon juice until smooth; drizzle over cooled bread.
Nutrition
- Serving Size: 1 serving
- Calories: 189
- Sugar: 10g
- Sodium: 163mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 42mg