Lovely Lemon Zucchini Bread. It just has such a nice ring to it doesn’t it? Ok, minus the zucchini, it probably sounds more lovely to those that don’t want anything to do with healthy green veggies. (Which zucchini is actually a fruit but everyone assumes it is a vegetable, right? Yup!)
BUT! Omgoodness, you have to trust me on this. It is beyond superb. It’s amazingly moist and deliciously infused with lovely lemon flavor!
Summertime is popular for all kinds of zucchini recipes, sweet and savory.
These Fudgy Dark Chocolate Chip Zucchini Muffins, these Cream Cheese Frosted Chocolate Zucchini Cupcakes and this Applesauce Zucchini Cake Bars {Salted Caramel Pecan Glaze} are all great recipes on the blog, if you have an abundance of zucchini that you need to use up. Your family will eat these all up in no time and happily!
Did you know? Zucchini boasts high levels of potassium, B-vitamins, dietary fiber, and antioxidants, which all offer immense benefits to your health.
When picking out your zucchini, small and medium-sized zucchinis (six to eight inches long and two inches in diameter) are more flavorful. The bigger the zucchini, the harder, seedier, and less flavorful it becomes. Look for dark-skinned zucchinis, which are richer in nutrients.
This bread, even if you over-bake it a little, is still moist, and stays moist because of the zucchini and Greek yogurt. Yes, Greek yogurt. I love to use Greek yogurt in baking breads and cakes, especially. (Below I’ll list some recipes if you love using Greek yogurt!)
It’s way better to over-bake a bread just a tad, than not baking it all the way through, but of course you don’t want to go overboard. Here are some wonderful quick bread tips to keep in mind when baking. I think the most important tips are to not over-mix your batter and making sure it bakes through.
This tender Lovely Lemon Zucchini Bread is great for breakfast or snacking with the family or make a loaf for someone you love, just because! It will last for a 4-5 days at room temperature, or you could freeze it up to 3 months. Enjoy!!
- 1/2 cup canola oil or your favorite oil
- 1/4 cup vanilla Greek Yogurt
- 1 tablespoon lemon juice
- 2 eggs
- 1 cup sugar I used Zulka
- 1 1/2 cups all purpose flour
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1 tsp lemon zest
- 1/2 tsp salt
- 1 cup zucchini grated (1 medium zucchini) and place grated zucchini between paper towels to soak up excess water from zucchini.
- 1 tsp vanilla extract
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Preheat oven to 350 degrees and spray a 9x5 baking pan with non-stick spray.
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In a bowl sift together flour, baking powder, baking soda, salt, then add lemon zest, and whisk or stir together until combined.
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In a large bowl, whisk together oil, Greek yogurt, lemon juice and sugar until very well combined.
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Add in the eggs, one at a time, beating well after each addition.
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Pour dry ingredients into wet ingredients, and mix until almost combined.
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Add in zucchini and vanilla extract and continue stirring until just combined.
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Pour batter into your prepared baking loaf pan.
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Bake for 50-55 minutes, or until a cake tester comes out clean.
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Allow to cool at least 15 minutes before removing from the pan to place on a cooling rack.
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Delish!
Love using Greek yogurt in recipes? You’ll find this Quick & Easy Lemon Strawberry Yogurt Pound Cake, Heavenly Peach Greek Yogurt Cake, “Bisquick” Chocolate Cinnamon Greek Yogurt Banana Coffee Cake and these Fluffy ‘Greek Yogurt’ Buttermilk Blueberry Pancakes irresistible!
zucchini is a fruit, too?! i knew about tomatoes and cucumbers, but welp there goes another vegetable that isn’t really a vegetable. also did you know that almonds aren’t nuts?
No I did not know that Heather! LOL!
I was wondering if regular yogurt could be substituted for the greek yogurt? Would the difference in consistency cause an issue with the finished product? BTW – I have made several of your recipes and they have all been hits! Thanks for all the hard work you put into giving us successful recipes!!
Thank you so much Faye for you kind words! Since it’s such a small amount, I really don’t think it would affect the texture that much, but you could reduce it to a couple of tablespoons instead of the full 1/4 cup. Hope that helps! 😀 I haven’t tried it but I would think it would be just fine! Let me know how it works out!
Wait, WHAT? Zucchini is a fruit? How did I not know this before? If it’s possible, I love zucchini even more now. This bread looks incredible! Lemon is one of my favorite flavors. I can only imagine how good this bread is slathered with like three tablespoons of butter 🙂
OMG Kelsie, so good with slathered butter! 😀
This lemon zucchini bread sounds like an awesome combo!! And love all the health benefits of zucchini too! Yum. Have s great day Kim! Xoxo 😘
Thank you Kelly, I do too! Have a wonderful day yourself doll! 😘
Those little specks of green look so lovely!! I love quick breads! They are so convenient and perfect for breakfast! Lemon and zucchini is definitely a keeper! Thanks for sharing :).
Thank you so much Deepika! Quick breads are one of my favorite baked goods ever! hehe
Good to be back to your place. Feels like home 🙂
Awww thank you so much 2pots2cook! That is such a wonderful compliment! I love it and you! xoxo
Mind blown…Kim!!! The things we assume that we know in life. hmm.. I’m a sucker for lemon and zucchini. So, this bread is right up my alley. And, I totally need these with lots of butter, just as Kelsie:)
Butter is definitely a winner on this! Thank you Maria! 😀
I kind of just want to keep saying “lovely lemon” haha. It looks AND sounds delicious, and lucky for me I have an abundance of zucchini to use up!!
LOL see? It’s addicting to say it that way…it just has that ring to it! Have a wonderful weekend Katherine!
I have still yet to use zucchini in my baking! I need to get on it already!!
I am way behind this year too GiGi! Seems like time is flying by way too fast! 😀
This was a great dish. It is definitely worth trying, and I will be making it again.The taste and recipe method are amazing.Before this, i made Russian Salad For my Mom his taste also awesome.Sharing a link with you: ( https://pakistanirecipespoint.wordpress.com/2017/08/29/punjabi-yakhni-pulao/ )