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Lemon Zucchini Bread: A Bright & Moist Slice of Summer Recipe

Lemon Zucchini Bread: A Bright & Moist Slice of Summer Recipe
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★★★★★

5 from 10 reviews

This Lemon Zucchini Bread is a bright and moist summer treat that combines fresh grated zucchini with zesty lemon for a refreshing twist on classic zucchini bread. Light, tender, and topped with a tangy lemon glaze, it’s perfect for breakfast, snacks, or dessert.

Ingredients

Scale

Bread

  • 1½ cups grated zucchini (lightly squeezed)
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 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 vanilla extract

Glaze

  • 1 cup powdered sugar
  • 2–3 tbsp lemon juice
  • Optional: ½ tsp lemon zest or ¼ tsp vanilla

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt.
  3. Mix Wet Ingredients: In a separate bowl, beat the eggs, sugar, vegetable oil, Greek yogurt, lemon zest, fresh lemon juice, and vanilla extract until the mixture is smooth and well combined.
  4. Combine Wet and Dry: Add the dry ingredients to the wet ingredients, stirring gently just until combined. Avoid overmixing to keep the bread tender.
  5. Fold in Zucchini: Gently fold in the grated zucchini, ensuring it is evenly distributed without overworking the batter.
  6. Pour Batter into Pan: Pour the batter into the prepared loaf pan and smooth the top with a spatula for even baking.
  7. Bake the Bread: Bake in the preheated oven for 50–55 minutes, or until a toothpick inserted in the center comes out clean.
  8. Cool the Bread: Allow the bread to cool in the pan for 10–15 minutes, then transfer it to a wire rack to cool completely.
  9. Prepare the Glaze: While the bread cools, whisk together powdered sugar, lemon juice, and optional lemon zest or vanilla until smooth to create the glaze.
  10. Glaze and Serve: Drizzle the lemon glaze over the cooled bread. Slice and serve to enjoy this bright, moist treat.

Notes

  • Lightly squeezing the grated zucchini removes excess moisture and prevents the bread from becoming soggy.
  • You can substitute Greek yogurt with applesauce to reduce fat content.
  • The bread can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
  • For a dairy-free option, use coconut oil and applesauce instead of Greek yogurt.
  • Adding extra lemon zest to the glaze enhances the citrus flavor.

Nutrition

Keywords: lemon zucchini bread, zucchini bread, lemon bread, summer bread, moist zucchini bread, lemon glazed bread

Find it online: https://cheframiflavor.com/lemon-zucchini-bread-a-bright-and-moist-slice-of-summer-recipe/