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Lemon Zucchini Bread

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A moist, flavorful quick bread combining the brightness of lemon with the subtle earthiness of zucchini, perfect for breakfast or a light snack.

Ingredients

Units Scale
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1/2 cup plain Greek yogurt
  • 1/4 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • 1 1/2 cups grated zucchini (moisture squeezed out)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
  2. In a medium bowl, whisk together the flour, salt, baking powder, and baking soda.
  3. In a large bowl, beat the sugar and eggs until light and fluffy. Add the oil, Greek yogurt, lemon juice, lemon zest, and vanilla extract; mix well.
  4. Gradually stir the dry ingredients into the wet ingredients until just combined.
  5. Fold in the grated zucchini until evenly distributed.
  6. Pour the batter into the prepared loaf pan and smooth the top.
  7. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
  8. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

  • For extra lemon flavor, drizzle with a lemon glaze made of powdered sugar and lemon juice.
  • Make sure to squeeze out excess moisture from the zucchini to prevent sogginess.
  • This bread freezes well for up to 3 months.

Nutrition

Find it online: https://easy-tapas-recipes.com/lemon-zucchini-bread/