Lemon Zucchini Bread – Everyone Loves
It is that time of the year when gardens are going strong, and If you planted just ONE Zucchini Plant it is over producing and you are giving them away to your neighbors.
If you’re looking for a way to use up that extra zucchini this recipe for Lemon Zucchini Bread is just what you are looking for. It’s full of fresh lemon flavor and so delicious.
Trust me when I say—you won’t taste the zucchini at all, it just keeps everything delicious.
Ingredients…..
For the Bread:
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Zucchini
- Eggs
- Sugar
- Vegetable oil (or melted butter)
- Plain Greek yogurt (or sour cream)
- Lemon juice
- Lemon
- Vanilla extract
For the Glaze…
- Powdered sugar
- Lemon juice
You’ll want to use medium-sized zucchini, about 6-8 inches long that feel firm to make Lemon Zucchini Bread. Make sure to grate it on the large holes of a box grater for the right texture.
Frozen zucchini can be used, make sure to thaw and drain it. You will want to keep a stash in your freezer.
The combination of lemon and zucchini provides a refreshing flavor that’s perfect for any time of day. If you have leftovers, store them in an airtight container at room temperature for up to 3 days. You can also refrigerate the bread for up to 5 days.
This Lemon Zucchini Bread is a guaranteed crowd-pleaser.
Scroll down for the complete recipe…
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup grated zucchini (about 1 medium, squeezed of excess water)
- 2 large eggs
- 1/2 cup sugar
- 1/3 cup vegetable oil (or melted butter)
- 1/4 cup sour cream or (plain Greek yogurt)
- 2 tbsps lemon juice (freshly squeezed)
- Zest of 1 lemon
- 1 tsp vanilla extract
GLAZE
- 1/2 cup powdered sugar
- 1-2 tbsps lemon juice
Instructions
- Preheat oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, beat together eggs, sugar, oil, yogurt, lemon juice, lemon zest, and vanilla until smooth.
- Fold in the grated zucchini (make sure to squeeze out extra water with a towel).
- Add dry ingredients to the wet and gently stir until just combined (don’t overmix).
- Pour into prepared loaf pan and bake for 45–55 minutes, or until a toothpick inserted comes out clean.
- Let cool 10 minutes in the pan, then transfer to a wire rack. Whisk together glaze and drizzle over the cooled bread.