- Introduction I just baked this Lemon Zucchini Bread for my family, and it was an absolute hit! The combination of the fresh zucchini and zesty lemon makes it so moist and flavorful. My kids loved the sweet lemon glaze on top, and it was the perfect treat for our afternoon snack. Plus, it’s a great way to sneak some veggies into their diet. This recipe is definitely going to be a regular in our household!
- Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs
- 1 cup granulated sugar
- 1/2 cup plain Greek yogurt
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cups grated zucchini
- Zest of 1 lemon
- Juice of 1 lemon
- 1 cup powdered sugar
- Recipe History This Lemon Zucchini Bread is a delightful twist on traditional zucchini bread, combining the tangy flavor of lemon with the subtle sweetness of zucchini. It’s a modern adaptation to add a refreshing citrus twist, making it a popular choice for summer baking.
- Tips and Advice
- Choosing Zucchini: Opt for small to medium-sized zucchini for a tender texture and fewer seeds.
- Lemon Flavor: For an extra burst of lemon flavor, add an additional teaspoon of lemon zest to the batter.
- Yogurt Substitute: You can substitute Greek yogurt with sour cream or plain regular yogurt if needed.
- Nutritional Information (per serving)
- Calories: 220 kcal
- Protein: 4 g
- Fat: 8 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Preparation Time and Servings
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Total Time: 70-80 minutes
- Servings: 10 slices
- Ingredient Substitutions
- Flour: Use whole wheat flour or a gluten-free flour blend for a healthier or gluten-free version.
- Sugar: Substitute with coconut sugar or a sugar substitute for a lower sugar option.
- Oil: Use melted coconut oil or applesauce for a different flavor and texture.
- Adjusting Portions
- Increasing Portions: Double the ingredients and use two loaf pans.
- Individual Portions: Make muffins instead of a loaf by adjusting the baking time to 20-25 minutes.
- Seasonality
- Best prepared when zucchini is in season, typically in the summer months.
- Lemon adds a refreshing taste suitable for any time of the year.
- Dish Presentation
- Serve on a decorative platter with lemon slices and zest for garnish.
- Pair with a cup of tea or coffee for a delightful snack.
- Preparation Method
- Preheat the Oven: Preheat the oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- Wet Ingredients: In another bowl, beat the eggs and granulated sugar until well combined. Stir in the Greek yogurt, vegetable oil, and vanilla extract.
- Combine Ingredients: Add the wet ingredients to the dry ingredients and mix until just combined.
- Fold in Zucchini and Lemon Zest: Fold in the grated zucchini and lemon zest.
- Bake: Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Glaze: In a small bowl, mix the powdered sugar and lemon juice to create a glaze. Drizzle the glaze over the cooled bread before slicing and serving.
- Cooling and Serving
- Cooling: Allow the bread to cool completely on a wire rack before glazing and slicing.
- Serving: Slice and serve with a cup of tea or coffee. Garnish with additional lemon zest if desired.
- Reviews and Testimonials
- “This Lemon Zucchini Bread was a huge hit with my family! The flavor is amazing and the bread is so moist.”
- “I love how easy this recipe is and how it sneaks in some veggies for my kids. The lemon glaze is the perfect finishing touch.”
Enjoy your homemade Lemon Zucchini Bread and feel free to share your experience and any personal touches you added to the recipe! 🍋🥒🍞
PrintLemon Zucchini Bread
- Total Time: Total Time: 70-80 minutes
Description
I just baked this Lemon Zucchini Bread for my family, and it was an absolute hit! The combination of the fresh zucchini and zesty lemon makes it so moist and flavorful. My kids loved the sweet lemon glaze on top, and it was the perfect treat for our afternoon snack. Plus, it’s a great way to sneak some veggies into their diet. This recipe is definitely going to be a regular in our household!
Ingredients
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs
- 1 cup granulated sugar
- 1/2 cup plain Greek yogurt
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cups grated zucchini
- Zest of 1 lemon
- Juice of 1 lemon
- 1 cup powdered sugar
Instructions
- Preparation Method
- Preheat the Oven: Preheat the oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- Wet Ingredients: In another bowl, beat the eggs and granulated sugar until well combined. Stir in the Greek yogurt, vegetable oil, and vanilla extract.
- Combine Ingredients: Add the wet ingredients to the dry ingredients and mix until just combined.
- Fold in Zucchini and Lemon Zest: Fold in the grated zucchini and lemon zest.
- Bake: Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Glaze: In a small bowl, mix the powdered sugar and lemon juice to create a glaze. Drizzle the glaze over the cooled bread before slicing and serving.
- Cooling and Serving
- Cooling: Allow the bread to cool completely on a wire rack before glazing and slicing.
- Serving: Slice and serve with a cup of tea or coffee. Garnish with additional lemon zest if desired.
Notes
- Tips and Advice
- Choosing Zucchini: Opt for small to medium-sized zucchini for a tender texture and fewer seeds.
- Lemon Flavor: For an extra burst of lemon flavor, add an additional teaspoon of lemon zest to the batter.
- Yogurt Substitute: You can substitute Greek yogurt with sour cream or plain regular yogurt if needed.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
Nutrition
- Serving Size: Servings: 10 slices
- Calories: 220 kcal