Lemon Zucchini Bread


This simple zucchini bread recipe has a lemon twist to it, making it the perfect quick bread for spring and summer!

This simple zucchini bread recipe has a lemon twist to it, making it the perfect quick bread for spring and summer! This simple zucchini bread recipe has a lemon twist to it, making it the perfect quick bread for spring and summer! Apparently the words “lemon” and “zucchini bread” are not as obvious a pairing as I originally thought they were.

My mom has a fabulous recipe for a classic zucchini bread that she used to make all the time when we were kids. When getting said fabulous recipe, I mentioned how I was going to spice up the recipe with a little bit of lemon, because, honestly, who doesn’t like lemon?

And lemons and zucchini sound natural together–to everyone, right?

Wrong.

She was, well, less than enthused.

This simple zucchini bread recipe has a lemon twist to it, making it the perfect quick bread for spring and summer! Ohh, ye of little faith.

Challenge accepted.

I mean, if we’re going to get technical here, I’ve never actually had lemon and zucchini together before, but I’m a dreamer. I also base a lot of my decisions on feelings, and I felt like this was a winner.

Well, considering that this post is titled “Lemon Zucchini Bread,” and I just shared with you more photos than you probably cared to see, I think you know how this story ends.

Lemons and zucchini actually go hand in hand.

This simple zucchini bread recipe has a lemon twist to it, making it the perfect quick bread for spring and summer! I had more slices than I care to admit.

 

Yields 16-18 Slices

Lemon Zucchini Bread

This simple zucchini bread recipe has a lemon twist to it, making it the perfect quick bread for spring and summer!

30 minPrep Time

60 minCook Time

Save Recipe

Ingredients

    Bread
  • 1 cup canola or vegetable oil
  • 6 oz Greek Yogurt (lemon or vanilla)
  • 1 Tbsp lemon juice
  • 3 eggs
  • 2 cups sugar
  • 3 cups all purpose flour
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • 2 tsp lemon zest
  • 1 tsp salt
  • 2 cups grated zucchini (about 1 large zucchini)
  • 1 tsp vanilla extract
  • Lemon Glaze
  • 1 cup powdered sugar
  • 1-2 Tbsp lemon
  • Topping (Optional)
  • 2 Tbsp lemon zest

Instructions

  1. Preheat oven to 350 degrees and coat two 8 1/2" x 4 1/2" bread pans with baking spray.
  2. In a large bowl, cream together oil, Greek yogurt, lemon juice and sugar. Once combined, add in eggs, one at a time, beating well after each addition.
  3. In a separat bowl, sift together flour, baking powder, baking soda, salt. Add in lemon zest, and stir together.
  4. Add dry ingredients into wet ingredients, and mix just until combined.
  5. Add in zucchini and vanilla extract, and stir.
  6. Once combined, divide batter evenly between the two bread pans.
  7. Bake for 55-60 minutes, or until a cake tester comes out clean.
  8. Allow to cool at least 10-20 minutes before removing from the pan and placing on a cooling rack.
  9. Glaze
  10. Mix lemon juice and powdered sugar together until well combined.
  11. With the bread on the cooling rack, pour glaze over the bread.
  12. Topping
  13. Sprinkle zest over the top of the glaze.
  14. Enjoy!
6.8
http://www.alattefood.com/lemon-zucchini-bread/

 

My favorite products used in this recipe:

 


 

This simple zucchini bread recipe has a lemon twist to it, making it the perfect quick bread for spring and summer! If you love lemon as much as I do, here are some other recipes I think you’ll dig!

Citrus Almond Loaf Cake

Citrus Almond Loaf Cake | A Latte Food

Strawberry Lemon Cream Scones

These simple scones are filled with sweet strawberries and tangy lemon flavor to make the perfect breakfast, brunch, or dessert!

Berry Vanilla Naked Cake with Lemon Whipped Cream

This Berry Vanilla Naked Cake is sweet vanilla cake swirled with a homemade berry puree and frosted with the dreamiest lemon whipped cream! This cake is light, fluffy, and the prettiest cake for spring!

This simple zucchini bread recipe has a lemon twist to it, making it the perfect quick bread for spring and summer!


24 comments

  1. Paulette Buffington says:

    Hi Michelle. The Lemon Zucchini Bread sounds fabulous! But omg, 1 cup of oil! Can the oil be replace with something else like applesauce? How would that taste? Trying to eat vegan (as much as possible) and that calls for no oil of any kind. Even the greek yogurt is pushing it since I don’t do dairy. Do you have any advice? Thank you! Paulette

    • Michelle says:

      Hi Paulette! Applesauce is a great substitute for oil and Greek Yogurt! If you use applesauce in place of both the oil and yogurt, I would probably use about 1 1/2 cups of applesauce since applesauce is a really moist ingredient. Your bread might be a bit stickier than the original recipe, but I do think applesauce would work! 🙂

  2. JudyH says:

    I made this today (yup it is 89 outside, but I couldn’t resist!-crank up the air conditioner!) i added mini chocolate chips- not a lot, just enough to complete this party for my palate, and I left off the glaze- came out so good!! thanks for the recipe- it was worth heating up the house for a little bit 🙂

  3. Barbara Frohn says:

    This was a hit at my house. Now I have everyone bringing me their zucchini so I can make them this bread. Thank you so much for sharing this amazing recipe.

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