Description
This Lemon Zucchini Heaven Bread is a delightful combination of citrusy lemon flavor and moist zucchini. Perfect for a summer treat or any time you’re craving a delicious and easy-to-make baked good.
Ingredients
Scale
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients:
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1/4 cup plain Greek yogurt
- 2 tablespoons lemon juice
- Zest of 1 lemon
- 1 teaspoon vanilla extract
- 1 cup finely grated zucchini (moisture squeezed out)
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup powdered sugar (for glaze)
- 1–2 tablespoons lemon juice (for glaze)
Instructions
- Preheat oven and prepare pan: Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
- Combine wet ingredients: In a large bowl, beat sugar and eggs until fluffy. Add oil, yogurt, lemon juice, zest, and vanilla. Mix well.
- Combine wet and dry ingredients: Gradually add dry mixture to wet mixture, stirring until just combined.
- Add zucchini and nuts: Fold in grated zucchini and nuts if using.
- Bake: Pour batter into pan and bake for 50-60 minutes until a toothpick comes out clean.
- Cool and glaze: Cool bread in pan for 10 minutes, then transfer to a wire rack. Whisk powdered sugar and lemon juice for glaze, then drizzle over bread.
Notes
- For extra brightness, add more lemon zest to the batter or glaze.
- This bread freezes well—wrap tightly and store for up to 2 months.
- For a nut-free version, simply omit the nuts.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 23g
- Sodium: 170mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
