Lovely Lemon Zucchini Bread
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This zesty Lovely Lemon Zucchini Bread recipe is great for breakfast or snacking with the family or make a loaf for someone you love, just because! Easy to make and delicious to serve any day of the week bursting with lemony flavor and zucchini goodness.
More zucchini recipes? Check out this Healthy Apple Zucchini Bread, this Healthy Peach Zucchini Bread, Best Cocoa Zucchini Brownies, these Double Chocolate Zucchini Muffins and these Chocolate Zucchini Cupcakes!
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Why We Love This Lemon Zucchini Bread
- OK…Lovely Lemon Zucchini Bread! It just has such a nice ring to it doesn’t it?
- Minus the zucchini, this lemon bread probably sounds more lovely to those that don’t want anything to do with healthy green veggies no matter what! But trust this, you cannot taste it, you’re just getting the healthy benefits, if that’s a concern!
- It is beyond superb and easy to make. It’s amazingly moist and deliciously infused with lovely lemon flavor!
- This delectable recipe is sure to be a hit for your family and friends.
- It combines fresh zucchini and a zesty lemon flavor kick for a sweet and savory experience.
- Summer and fall is perfect for zucchini recipes! We love this lemon and zucchini combo!
About Zucchini
- Zucchini is actually a fruit but everyone assumes it is a vegetable, right? Yup! So, now 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.
- Summertime is popular for all kinds of zucchini recipes, sweet and savory. So, who doesn’t love a tasty treat that’s also good for you? It’s a win-win with lovely lemon zucchini bread!
Ingredients You Need
Lemon Zucchini Bread Recipe
- canola oil or your favorite oil
- Greek yogurt
- lemon juice
- eggs
- sugar, I used Zulka
- all purpose flour
- baking soda
- baking powder
- lemon zest
- salt
- zucchini, grated (1 medium zucchini) – place grated zucchini between paper towels to soak up excess water from zucchini.
- vanilla extract
How to Make Lemon Zucchini Bread
- Preheat oven to 350 degrees and spray a 9×5 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!
Baking & Storing Tips
This Lemon Zucchini Bread Recipe, 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!)
Nevertheless, 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 Lovely Lemon Zucchini Bread recipe will last for a 4-5 days at room temperature, or you could freeze it up to 3 months. Enjoy!!
The Lovely Lemon Zucchini Bread can be a great way to experience a new flavor, impress your friends, and make a healthy snack for the whole family. Not only is this recipe easy to make, requiring no more than 1 hour from start to finish, but it’s also sure to impress family, friends, and guests alike.
Love Using Greek Yogurt?
- Quick & Easy Lemon Strawberry Yogurt Pound Cake
- Heavenly Peach Greek Yogurt Cake
- Vanilla Greek Yogurt & Olive Oil Pound Cake
- Bisquick Chocolate Cinnamon Greek Yogurt Banana Coffee Cake
- Fresh Strawberry Yogurt Cake – Sugar-Free Option
- Fluffy ‘Greek Yogurt’ Buttermilk Blueberry Pancakes
- Super Fluffy Lemon Pudding Cake
Lovely Lemon Zucchini Bread
Ingredients
- ½ cup canola oil or your favorite oil
- ¼ cup vanilla Greek Yogurt
- 1 tablespoon lemon juice
- 2 eggs
- 1 cup sugar I used Zulka
- 1 ½ cups all purpose flour
- ½ tsp baking soda
- ¼ tsp baking powder
- 1 tsp lemon zest
- ½ 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!
Recipe adapted from A Latte Food
