Lemon Zucchini Bread
User Reviews
5
Lemon Zucchini Bread
Description
Lemon Zucchini Bread incorporates grated zucchini folded into a batter of brown sugar, olive oil, Greek yogurt, eggs, lemon zest, and vanilla extract. The dry ingredients include all-purpose flour, cinnamon, baking powder and soda, salt, and optional chopped walnuts for crunch. Baked in a loaf pan, the bread develops a golden crust and a tender, moist interior from the hydrating zucchini and fats.
The bread features a gentle lemon aroma and taste balanced by the sweetness of brown sugar and warmth from cinnamon. The texture showcases bits of soft zucchini and optional walnut pieces, offering both moisture and occasional crunch. A classic quick bread, it offers a satisfying blend of fresh and comforting flavors.
A simple glaze made from powdered sugar, lemon juice, vanilla, and a pinch of salt is drizzled over the cooled loaf, enhancing its brightness with a smooth, sweet finish. Store the bread in an airtight container at room temperature or refrigerate for up to four days. It also freezes well for up to three months; thaw it in the fridge overnight before serving.
Ingredients
- cooking spray
- 1 ½ cups zucchini grated, about 1 ½ medium zucchinis
- ¾ cup light brown sugar packed
- ⅓ cup olive oil
- ⅓ cup Greek yogurt full fat
- 2 egg large
- 3 tablespoons lemon about 3 lemons, zest
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 2 teaspoons cinnamon
- 1 teaspoon baking powder
- ¾ teaspoon kosher salt
- ½ teaspoon baking soda
- ½ cup walnuts optional, chopped
For the lemon glaze:
- ½ cup powdered sugar
- ½ lemon juiced
- ½ teaspoon vanilla extract
- ½ teaspoon kosher salt
Instructions
- Preheat oven to 350°F and line a loaf pan with parchment paper and cooking spray.
- In a large bowl, fold together zucchini, sugar, olive oil, Greek yogurt, eggs, lemon zest, and vanilla extract.
- In a medium bowl, whisk flour, cinnamon, baking powder, salt, and baking soda. Fold dry ingredients into wet and mix until incorporated. Fold in walnuts (if using).
- Pour batter into prepared pan and bake until golden brown and a toothpick inserted into the center comes out clean, rotating the pan halfway through, 45-50 minutes. Let cool in pan for 10 minutes, then remove and slice.
- Meanwhile, make the glaze. Whisk all ingredients until smooth. Drizzle glaze over cooled bread and serve immediately.
Notes
- Store the bread in an airtight container at room temperature or refrigerate for up to 4 days.
- Freeze wrapped tightly for up to 3 months; thaw overnight in the refrigerator and bring to room temperature before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 235 kcal
% Daily Value*
| Calories | 235kcal | 12% |
| Carbohydrates | 33g | 11% |
| Protein | 4g | 8% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 28mg | 9% |
| Sodium | 307mg | 13% |
| Potassium | 160mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 75IU | 2% |
| Vitamin C | 7mg | 8% |
| Calcium | 53mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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