Lemon Zucchini Bread
This moist lemon zucchini bread with a lemon icing on top is one of my favorite summer cakes. It's my mom's zucchini bread that I've added a tangy lemon twist to, and it's an easy quick bread (loaf cake) that gets made over and over again.
Servings: 16 Slices
Ingredients
Bread
- 1 cup canola or vegetable oil
- 6 oz Greek Yogurt, lemon or vanilla
- 1 Tbsp lemon juice
- 2 tsp lemon zest
- 2 cups sugar
- 3 eggs
- 3 cups all purpose flour
- 1 tsp baking soda
- 1/4 tsp baking powder
- 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
- Preheat oven to 350 degrees and coat two 8 1/2" x 4 1/2" bread pans with baking spray (or line with parchment paper).
- In a small bowl, rub the sugar and lemon zest together. The coarse texture of the sugar will release the natural oils of the lemon zest, making the bread much more flavorful.
- In a large bowl using a hand mixer (or a stand mixer), cream together oil, Greek yogurt, lemon juice and sugar.
- Once combined, add in eggs, one at a time, beating well after each addition. Set aside.
- In a separate bowl, sift together flour, baking powder, baking soda, salt.
- Add dry ingredients into wet ingredients, and mix until just combined.
- Add in grated zucchini and vanilla extract. Stir until combined.
- Once combined, divide batter evenly between the two bread pans.
- Bake for 55-60 minutes, or until a cake tester comes out clean.
- Allow to cool at least 10-20 minutes before removing each from the pans and placing on a cooling rack.
Glaze
- Mix lemon juice and powdered sugar together until well combined.
- With the bread on the cooling rack, pour glaze over the bread.
Topping
- Sprinkle zest over the top of the glaze.
Notes
*You don't need to squeeze any water out of the zucchini. All you need to do is grate it!