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Zucchini bread is a classic, beloved treat that’s both moist and full of flavor, thanks to the addition of freshly grated zucchini. But this recipe takes it a step further by adding a burst of citrusy freshness from lemon. This Lemon Zucchini Bread is a perfect blend of light, tender bread with the rich, comforting texture that zucchini brings, along with a zesty lemon glaze that elevates the bread to the next level.

Not only does this recipe hide vegetables in a sweet, indulgent loaf, but it also offers the bright, refreshing flavor of lemon. It’s a great way to sneak in some extra nutrients, and it’s perfect for breakfast, as an afternoon snack with tea, or even as a dessert. With just the right balance of sweet and tangy, this Lemon Zucchini Bread will quickly become a family favorite.

The addition of Greek yogurt (or sour cream) ensures a moist, dense texture, and the lemon juice and zest provide a fresh contrast to the slightly earthy zucchini. If you’re a fan of citrus desserts or looking for a way to use up zucchini, this bread will not disappoint.

Full Recipe:

Ingredients

For the Bread:

1 1/2 cups (180g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda

1/2 teaspoon salt
1/2 teaspoon ground cinnamon (optional, for a hint of spice)
1/2 cup (115g) unsalted butter, softened

1 cup (200g) granulated sugar
2 large eggs
1 cup (230g) grated zucchini (about 1 medium zucchini, squeezed to remove excess moisture)

1/2 cup (120ml) plain Greek yogurt or sour cream
Zest of 1 lemon
2 tablespoons freshly squeezed lemon juice

1 teaspoon vanilla extract

For the Lemon Glaze (optional):

1 cup (120g) powdered sugar
2 tablespoons freshly squeezed lemon juice

1 teaspoon lemon zest

Step-by-Step Instructions

1. Preheat and Prepare the Baking Pan

Begin by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray and line the bottom with parchment paper for easy removal of the bread. Set aside.

2. Combine Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon (if using). Set aside. These dry ingredients will help to create a light, well-risen loaf.

3. Cream Butter and Sugar

In a large mixing bowl, use an electric mixer or a stand mixer to cream together the unsalted butter and granulated sugar until light and fluffy, about 3-4 minutes. This process helps to incorporate air into the batter, ensuring a tender texture in the finished bread.

4. Add the Eggs and Wet Ingredients

Beat in the eggs, one at a time, making sure to fully incorporate each before adding the next. Once the eggs are mixed in, add the Greek yogurt (or sour cream), lemon zest, lemon juice, and vanilla extract. Mix until everything is well combined.

5. Incorporate the Zucchini

Stir in the freshly grated zucchini. Be sure to squeeze out any excess moisture from the zucchini using a clean kitchen towel or cheesecloth before adding it to the batter. This prevents the bread from becoming too soggy and ensures the right consistency.

6. Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix, as this can lead to dense bread. The batter will be thick, but that’s perfectly normal.

7. Pour the Batter Into the Pan

Pour the batter into the prepared loaf pan and smooth the top with a spatula. Give the pan a gentle tap on the counter to settle the batter and remove any air bubbles.

8. Bake the Bread

Bake in the preheated oven for 55-65 minutes, or until a toothpick or cake tester inserted into the center of the bread comes out clean or with a few moist crumbs. The top should be golden brown, and the bread should feel firm to the touch.

9. Cool the Bread

Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This helps the bread set and prevents it from falling apart while removing it from the pan.

10. Prepare the Lemon Glaze (Optional)

If you’d like to add a lemon glaze, whisk together the powdered sugar, lemon juice, and lemon zest in a small bowl until smooth. Drizzle the glaze over the cooled bread, allowing it to set before slicing. The glaze adds an extra pop of lemony flavor and gives the bread a beautiful finish.

Nutrition Facts (Per Slice – Based on 12 Servings)

Calories: 250 kcal

Carbohydrates: 33g
Protein: 3g
Fat: 12g

Saturated Fat: 7g
Cholesterol: 40mg
Sodium: 120mg

Fiber: 1g
Sugar: 20g

(Note: These are approximate values and will vary depending on specific ingredients used.)

Frequently Asked Questions (FAQs)

1. Can I use frozen zucchini instead of fresh?

Yes, you can use frozen zucchini, but be sure to thaw it completely and squeeze out as much water as possible before adding it to the batter. Excess moisture can make the bread too soggy.

2. Can I substitute the Greek yogurt with something else?

If you don’t have Greek yogurt, sour cream works as a great alternative. You could also use buttermilk or even a dairy-free yogurt if you’re looking for a non-dairy option.

3. How do I know when the bread is done?

The bread is done when a toothpick inserted into the center comes out clean or with a few crumbs. The top of the loaf should be golden and firm to the touch. If it’s still wet when you check, continue baking in 5-minute increments.

4. Can I make this bread in mini loaf pans?

Yes, you can make this recipe in mini loaf pans. Adjust the baking time to 25-30 minutes, but check doneness with a toothpick to ensure they’re fully cooked.

5. Can I add nuts or other ingredients to the batter?

Absolutely! Chopped walnuts, pecans, or sunflower seeds can add great texture to the bread. You can also fold in some white chocolate chips or dried cranberries for a fun twist.

Tips for Making the Perfect Lemon Zucchini Bread

Grate the Zucchini Finely: Make sure the zucchini is finely grated to avoid large pieces of vegetable that might affect the texture of the bread.
Remove Excess Moisture: Zucchini can be quite watery, so after grating, use a clean towel or cheesecloth to squeeze out as much moisture as possible. This will prevent your bread from becoming too wet.

Don’t Overmix the Batter: Overmixing the batter can lead to a dense loaf, so mix until the dry ingredients are just incorporated. It’s okay if there are a few lumps!
Add Extra Lemon Zest: For an even more intense lemon flavor, add a bit more lemon zest to the bread or the glaze. It enhances the citrusy aroma and flavor.
Use Fresh Ingredients: Fresh eggs, butter, and Greek yogurt make a big difference in the texture and flavor of the bread. Don’t substitute these ingredients for ones that have been sitting in the fridge for too long.

Storage Tips

Room Temperature:

Store the lemon zucchini bread at room temperature for up to 3-4 days. Keep it covered tightly with plastic wrap or store it in an airtight container to prevent it from drying out.

Refrigeration:

If you want to keep the bread fresh for longer, refrigerate it for up to 1 week. Be sure to wrap it tightly before refrigerating.

Freezing:

This bread freezes very well! After it has cooled completely, wrap it tightly in plastic wrap and aluminum foil, or place it in a freezer-safe bag. It can be stored in the freezer for up to 3 months. To serve, thaw it overnight at room temperature or warm it in the microwave for a few seconds.

Conclusion

Lemon Zucchini Bread with Lemon Glaze is a delightful treat that combines the natural sweetness and moisture of zucchini with the refreshing zest of lemon. Whether you’re making it as a breakfast loaf or an afternoon snack, this recipe offers a perfect balance of citrus and comfort. The added Greek yogurt or sour cream ensures a moist, tender crumb, while the lemon glaze adds an extra touch of sweetness. Easy to make and even easier to enjoy, this bread is sure to become a staple in your baking rotation.