Lemon Zucchini Bread

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Quick and easy to make, this glazed lemon zucchini bread is the perfect summer dessert. Fresh and zingy and perfectly moist, this is one delicious bite!

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Ingredients & substitutions

• Zucchini: Use a box grater to grate the zucchini. There’s no need to peel it.
• Sugar: Light brown sugar adds a nice rich and complex sweetness due to the molasses. You can use white in a pinch, but brown adds a much better flavor.
• Oil: Oil helps to keep the loaf cake nice and moist. Olive oil works great, or you can use a neutral oil like canola if that’s what you have.
• Greek yogurt: This adds a nice tangy richness as well as moisture, plus you get a nice boost of protein. Plain yogurt will also work well.
• Eggs: Used to bind the ingredients together.
• Lemon zest: The zest of fresh lemons adds a bold flavor. For a different flavor zucchini bread you could use oranges instead of lemons.
• Vanilla extract, cinnamon and salt: For flavor.
• Flour: This recipe is made with all purpose flour. If you have a gluten intolerance, you can make this with a 1:1 GF flour.
• Baking powder and soda: To help the bread to rise when it is being baked.
• Chopped Walnuts: These are optional, but the add a great texture and nutty flavor.
• For the lemon glaze: Confectioner’s sugar, lemon juice, vanilla extract and salt.

How to make lemon zucchini bread

1. Add the zucchini, sugar, oil, yogurt, eggs, zest and vanilla to a bowl.
2. Fold together until well combined.
3. Add the dry ingredients to the wet.
4. Fold together until combined and add in the walnuts if using.
5. Pour into a loaf pan lined with parchment paper.
6. Bake until golden brown and cooked through.

Tips for baking zucchini bread

1. Don’t peel the zucchini skin. As the zucchini bread cooks, the skin dissolves into the bread and is barely noticeable after baking, even for your pickiest eaters. It would be an unnecessary step.
2. Don’t squeeze the zucchini of excess water. This helps to keep the bread nice and moist. If your zucchini is particularly watery (if it is larger), you can dab it lightly with a paper towel
3. Don’t over mix the batter. When you add the dry ingredients, fold them in rather than stir. This will keep the gluten from over developing
4. Let the loaf fully cool before glazing it. If it is still warm, the lemon glaze will slide off of it. You can even consider baking the cake the day before and adding the glaze the next day before serving so that it’s definitely cooled.

Frequently asked questions

This zucchini lemon bread is wonderful, fresh and zingy. The lemon glaze adds a rich and subtle sweetness and of course, it is perfectly moist.

More quick bread recipes:

• Cinnamon Apple Bread
• Lemon Zucchini Bread
• Pistachio Bread
• Sweet Avocado Quick Bread
• Strawberry Banana Bread
• Chocolate Chip Zucchini Bread
• Chocolate Peanut Butter Banana Bread
• Carrot Banana Bread
• Cranberry Orange Bread

If you try this healthy-ish feel good Lemon Zucchini Bread recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!

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Review

Lemon Zucchini Bread

Simple and quick to make, this sweet loaf is bursting with flavor. This lemon zucchini bread is fresh and zingy and makes for a wonderful dessert.

5 from 189 votes

Author Yumna Jawad

Servings 12 servings

Course Dessert, Snack

Calories 235

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

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Ingredients

  

1x2x3x

• ▢ Cooking spray
• ▢ 1 ½ cups zucchini grated, about 1 ½ medium zucchinis
• ▢ ¾ cup packed light brown sugar
• ▢ ⅓ cup olive oil
• ▢ ⅓ cup full fat Greek yogurt
• ▢ 2 large eggs
• ▢ 3 tablespoons lemon zest about 3 lemons
• ▢ 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 chopped walnuts optional

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.

Equipment

• Aluminized Steel Loaf Pan
• Mixing Bowl Set
• Balloon Whisk

Notes

Storage: Store in an airtight container at room temperature or in the refrigerator for up to 4 days. You can freeze the bread for up to 3 months. Just thaw overnight in the fridge and bring to room temperature before serving.

Nutrition

Calories: 235kcal, Carbohydrates: 33g, Protein: 4g, Fat: 10g, Saturated Fat: 1g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 28mg, Sodium: 307mg, Potassium: 160mg, Fiber: 1g, Sugar: 19g, Vitamin A: 75IU, Vitamin C: 7mg, Calcium: 53mg, Iron: 1mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Diet: Vegetarian

Cuisine American

Course: Dessert, Snack