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.
Servings: 12 servings
Ingredients
- 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.
Video
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
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