Description
This lemon zucchini bread is what summer tastes like in loaf form! Sweet, tangy, and so moist you won’t believe it’s packed with veggies.
Ingredients
Scale
- 2 cups (240g) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs, room temperature
- 1/2 cup (120ml) vegetable oil
- 2/3 cup (135g) granulated sugar
- 1/2 cup (120g) Greek yogurt or sour cream
- 2 tablespoons fresh lemon juice
- 2 tablespoons lemon zest (from approximately 2 medium lemons)
- 1 teaspoon vanilla extract
- 1 1/2 cups (about 275g) grated zucchini, excess moisture squeezed out
- 1 cup (120g) powdered sugar
- 2–3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Instructions
- Preheat oven to 350°F (175°C) and line a 9×5-inch loaf pan with parchment paper, leaving overhang for easy removal.
- Grate zucchini and squeeze out excess moisture using a clean kitchen towel. Zest and juice your lemons, keeping them separate.
- In a medium bowl, whisk together flour, baking powder, and salt until well combined.
- In a large bowl, whisk eggs, oil, and sugar until pale and slightly thickened, about 2 minutes by hand.
- Add Greek yogurt, lemon juice, lemon zest, and vanilla extract to the wet ingredients, whisking until smooth.
- Gently fold the dry ingredients into the wet mixture using a rubber spatula, stirring just until no dry flour remains visible.
- Fold in the squeezed zucchini until evenly distributed throughout the batter.
- Pour batter into prepared loaf pan and bake for 50-55 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.
- Cool bread in the pan for 15 minutes while preparing the glaze.
- For the glaze, whisk together powdered sugar, lemon juice, and zest until smooth, adjusting consistency as needed.
- Remove bread from pan using parchment paper overhang, place on a cooling rack, and pour glaze evenly over the top while still slightly warm.
- Allow glaze to set before slicing and serving.