Lovely Lemon Zucchini Bread

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!!

Lovely Lemon Zucchini Bread

Kim Lange

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Prep Time 20 mins

Cook Time 50 mins

Ingredients

  

• 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

Instructions

 

• Preheat oven to 350 degrees and spray a 9x5 baking pan with non-stick spray.
• In a bowl sift together flour, baking powder, baking soda, salt, then add lemon zest, and whisk or stir together until combined.
• In a large bowl, whisk together oil, Greek yogurt, lemon juice and sugar until very well combined.
• Add in the eggs, one at a time, beating well after each addition.
• Pour dry ingredients into wet ingredients, and mix until almost combined.
• Add in zucchini and vanilla extract and continue stirring until just combined.
• Pour batter into your prepared baking loaf pan.
• Bake for 50-55 minutes, or until a cake tester comes out clean.
• Allow to cool at least 15 minutes before removing from the pan to place on a cooling rack.
• Delish!

Tried this recipe?Let us know how it was!

Recipe adapted from A Latte Food

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!