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Lemon Zucchini Bread

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This lemon zucchini bread is soft, moist, and bursting with fresh lemon flavor. It’s a great way to use up garden zucchini and makes a sweet treat that feels light and refreshing. A simple lemon glaze on top adds the perfect tangy finish.

Ingredients

Scale

For the bread:

  • 2 cups all-purpose flour

  • 1/2 tsp baking powder

  • 1/2 tsp baking soda

  • 1/2 tsp salt

  • 1 cup granulated sugar

  • 2 large eggs

  • 1/2 cup vegetable oil

  • 1/2 cup plain Greek yogurt (or sour cream)

  • 2 tbsp lemon juice

  • 1 tbsp lemon zest

  • 1 tsp vanilla extract

  • 1 1/2 cups shredded zucchini (excess moisture squeezed out)

For the glaze:

  • 1 cup powdered sugar

  • 2–3 tbsp lemon juice

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set aside.

  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

  3. In a large bowl, beat together the sugar, eggs, oil, yogurt, lemon juice, lemon zest, and vanilla until smooth.

  4. Stir in the shredded zucchini.

  5. Gradually add the dry ingredients to the wet mixture, stirring just until combined—don’t overmix.

  6. Pour the batter into the prepared loaf pan and smooth the top.

  7. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.

  8. Let the bread cool in the pan for 10–15 minutes, then remove and transfer to a wire rack to cool completely.

  9. While the bread cools, mix the powdered sugar and lemon juice to make the glaze.

  10. Drizzle the glaze over the cooled bread and let it set before slicing.

 

Notes

  • You can skip the glaze for a less sweet option—still delicious!

  • Don’t peel the zucchini—the skin adds nice color and texture.

 

  • Store leftovers in an airtight container for up to 3 days or refrigerate for up to a week.

Find it online: https://ukfinda.com/lemon-zucchini-bread/