Nutritional Value (per slice, without glaze):
- Calories: ~220–250 kcal
- Carbohydrates: ~30–33 g
- Protein: ~4–5 g
- Fat: ~10–11 g
- Fiber: ~1–2 g
- Sugar: ~18–20 g
- Vitamin C: From the fresh lemon juice and zest
Lemon Zucchini Bread
One of the best parts about this bread is how well it balances flavors. The zucchini adds incredible moisture and a subtle, earthy sweetness, while the lemon juice and zest bring a light, tangy lift that keeps it from feeling too heavy.
Equipment
- Mixing bowls (large and medium)
- Whisk
- Box grater or food processor
- Measuring cups and spoons
- Microplane/Zester
- Rubber spatula
- 9x5-inch loaf pan
- Wire Cooling Rack
Ingredients
For the Bread:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar
- 2 large eggs
- ½ cup vegetable oil
- ½ cup plain Greek yogurt or sour cream
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 ½ cups grated zucchini about 1 medium zucchini
Optional Glaze:
- ½ cup powdered sugar
- 1 –2 tablespoons fresh lemon juice
Instructions
Step 1 — Preheat & prep the pan
- Set your oven to 350°F (175°C). Position a rack in the middle of the oven.
- Grease a 9×5-inch loaf pan with butter or nonstick spray, then line the bottom with a strip of parchment paper (optional) so the loaf lifts out easily.
- If you like, lightly dust the pan with flour or use a nonstick metal pan for even browning.
- Pro tip: If you have time, bring the eggs and Greek yogurt to room temperature (about 20–30 minutes). Room-temp ingredients combine more smoothly and help the loaf rise evenly.
Step 2 — Grate and prepare the zucchini
- Rinse the zucchini, trim the stem and blossom ends. No need to peel.
- Use a box grater (medium holes) or a food processor to grate until you have about 1½ cups packed.
- Put the grated zucchini into a clean dish towel or several layers of paper towel, fold up and squeeze gently to remove excess surface water. You want it damp, not dripping.
- Pro tip: Aim to remove visible pools of water but don’t squeeze the zucchini bone-dry — a little moisture keeps the bread tender.
Step 3 — Combine the dry ingredients
- In a medium bowl, whisk together: 2 cups all-purpose flour, 1 tsp baking powder, ½ tsp baking soda, and ½ tsp salt.
- Whisk until everything is evenly distributed and there are no clumps.
- Pro tip: Use the spoon-and-level method when measuring flour (spoon flour into the cup, then level with the back of a knife). Scooping directly from the bag packs too much flour and will make the loaf dense.
Step 4 — Mix the wet ingredients
- In a large bowl, crack in 2 large eggs and add 1 cup granulated sugar. Whisk briskly until the sugar looks mostly dissolved and the mixture lightens slightly (about 30–60 seconds).
- Add ½ cup vegetable oil, ½ cup Greek yogurt, 2 tbsp fresh lemon juice, 1 tbsp lemon zest, and 1 tsp vanilla extract. Whisk until smooth and homogenous.
- Pro tip: Whisk continuously while adding the oil so the mixture emulsifies and you don’t get streaks of oil in the batter.
Step 5 — Combine wet + dry, then fold in zucchini
- Pour the dry ingredients into the wet mixture in two additions: add half, stir gently until just combined, then add the rest. Use a rubber spatula and fold — don’t vigorously stir.
- Fold in the 1½ cups grated zucchini until evenly distributed and there are no large streaks of flour. The batter should be thick but scoopable.
- Pro tip: Stop mixing as soon as the flour streaks disappear. Overmixing develops gluten and gives you a tougher loaf.
Step 6 — Transfer to pan & bake
- Spoon the batter into the prepared loaf pan and smooth the top with an offset spatula or the back of a spoon.
- Optionally, sprinkle a little extra lemon zest or a teaspoon of granulated sugar on top for a pretty finish.
- Bake in the preheated oven for 50–65 minutes. Start checking at 50 minutes — insert a toothpick into the center. It’s done when the toothpick comes out with a few moist crumbs (not wet batter).
- If the top is browning too quickly, tent loosely with foil after 25–35 minutes and continue baking.
- Pro tip: If your oven runs hot or the loaf is browning fast, tenting with foil prevents the top from burning while the middle finishes baking.
Step 7 — Cool & (optionally) glaze
- Remove the loaf from the oven and let it rest in the pan for 10–15 minutes — this helps it set so it doesn’t fall apart when you remove it.
- Turn the loaf out onto a wire cooling rack and let it cool completely before slicing (about 1–1½ hours).
- For the glaze: whisk ½ cup powdered sugar with 1–2 tbsp fresh lemon juice until pourable but not too thin. Drizzle over the cooled loaf.
- Pro tip: Pouring the glaze over a warm loaf will make it sink in; wait until mostly cooled so the glaze sits pretty on top. If the glaze is too thick, add lemon juice a few drops at a time to reach the right consistency.
Step 8 — Slice, serve & store
- Use a serrated knife and slice in a gentle sawing motion for clean pieces.
- Serve slightly warm or at room temperature — both are lovely. A smear of butter or a dollop of whipped cream pairs nicely.
- Store leftovers wrapped tightly at room temperature for 2–3 days. For longer storage, wrap slices or the whole loaf in plastic and freeze up to 3 months; thaw at room temperature.
- Pro tip: If you plan to freeze, slice first and separate layers with parchment so you can pull out single slices as needed.