Description

Bright, moist, and subtly sweet, this Lemon Zucchini Bread is everything you want in a quick summer bake. The zucchini adds tenderness without overpowering flavor, while the lemon brings a fresh, citrusy twist that makes every bite light and refreshing. This loaf is perfect for brunch, tea time, or just a quiet moment with your morning coffee. Whether you serve it as-is or top it with a zesty lemon glaze, this recipe will quickly become a household favorite—and no one will even guess there are vegetables inside.

Ingredients

Scale

1 cup grated zucchini, lightly drained
1½ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 large eggs
½ cup granulated sugar
½ cup neutral oil (canola or vegetable)
Zest of 1 lemon
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
½ cup Greek yogurt or sour cream

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Instructions

Preheat oven to 350°F. Grease a 9×5-inch loaf pan or line it with parchment paper.
Grate zucchini and gently squeeze out excess moisture. Set aside.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, whisk eggs, sugar, oil, lemon zest, lemon juice, and vanilla until smooth.
Stir in Greek yogurt until fully combined.
Fold in zucchini.
Add dry ingredients to wet, mixing just until combined.
Pour into loaf pan and smooth the top.
Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean.
Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

For a stronger lemon flavor, add ¼ tsp lemon extract.
A simple glaze of powdered sugar and lemon juice adds an elegant finish.
Freezes beautifully—wrap slices individually for easy snacks.

Prep Time: 20 minutes
Cook Time: 55 minutes
Category: Quick Bread
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1
Calories: 210
Sugar: 10g
Sodium: 160mg
Fat: 10g
Saturated Fat: 1.5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 1g
Protein: 4g
Cholesterol: 30mg