Lemon Zucchini Bread

5 from 189 votes

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.

Course Dessert, Snack

Cuisine American

Diet Vegetarian

Prep Time 10

Cook Time 45

Total Time 55

Servings servings

Calories 235kcal

Author Yumna Jawad

Equipment

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