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Lovely Lemon Zucchini Bread

Prep Time20 mins
Cook Time50 mins
Author: Kim Lange


  • 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


  • 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!