Lemon Zucchini Bread

Lemon Zucchini Bread
Zucchini is one of my favourite summer foods and there are so many ways to enjoy it! It's great in savoury dishes as well as sweet and one of the easiest ways to enjoy it is in this lemon zucchini bread which just screams summer-y goodness! This zucchini loadf is so easy to make and it's nice and light, moist and tender! You simply grate up some zucchini and mix it into a cake bater and bake it. It takes a while to bake but it keeps well so it's nice to make on the weekend to enjoy during the week. I like to serve this lemon zucchini bread either for breakfast or as a treat or a dessert and the addition of lemon is simply divine! The combination of the zucchini, oil and yogurt helps keep this quick bread nice and moist as well as light and it's a great way to sneak in some veggies for those that are vegetable adverse! I could not think of a better way to enjoy summers bounty other than this lemon zucchini bread!

Lemon Zucchini Bread
Enjoy it warm from the oven slathered with melting butter!

Lemon Zucchini Bread

Lemon Zucchini Bread

Lemon Zucchini Bread

Lemon Zucchini Bread
Lemon Zucchini Bread

Lemon Zucchini Bread

Prep Time: 10 minutes Cook Time: 50 minutes Total Time: 1 hour Servings: 8

A bright and summer-y lemon zucchini bread that is so nice and light and moist!


ingredients
  • 1 1/2 cups zucchini, grated, squeezed and drained
  • 1 cup sugar
  • 1/2 cup oil
  • 1/2 cup yogurt
  • 1 large egg
  • zest of 2 lemons
  • 1 tablespoon lemon juice
  • 1 cup all purpose flour
  • 3/4 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup powdered/confectioners sugar
  • 2 tablespoons lemon juice
directions
  1. Mix the zucchini, sugar, oil, yogurt, egg, lemon zest and lemon juice and mix into the mixture of the flours, baking powder, baking soda and salt before pouring into a greased loaf pan.
  2. Bake in a preheated 350F/180C oven until the top is golden brown and a toothpick pushed into the centre comes out clean, about 50-60 minutes.
  3. Mix enough powdered sugar to make a thick glaze and drizzle on the loaf.

Option: Add 1 cup blueberries or other berries!
Option: Replace lemons with limes!
Nutrition Facts: Calories 303, Fat 15g (Saturated 1g, Trans 0), Cholesterol 25mg, Sodium 282mg, Carbs 38g (Fiber 2g, Sugars 17g), Protein 4g
Nutrition by: Nutritional facts powered by Edamam

10 comments:

jann said...

Looks so yummy but anyway to reduce all the sugar?

Anonymous said...

Hi Kevin. Your receipes are great. I see in the receipe above it says 1 sugar. Can you please clarify.

Anonymous said...

Hi Kevin. Your receipes are great. I see in the receipe above it says 1 sugar. Can you please clarify.

M Taylor said...

Any advice on making this egg and dairy free? Without using vegan yogurt, how can I eliminate the yogurt? It looks great, really want to try this.

Anonymous said...

Sounds delicious, but I believe your directions are incomplete for the glaze and the ingredients list is incomplete for the sugar measurement

Kevin Lynch said...

That should have been 1 cup sugar!

Taylor: I am not sure about egg substitutes but you can replace the yogurt with apple sauce, more grates zucchini or 1/4 cup oil. Enjoy!

M Taylor said...

Thanks so much for the feedback! The egg I'll try a flaxseed with, the yogurt was the real tricky part, I love the idea of applesauce as a substitute. Thanks so much for the update, I will definitely try it :)

Anonymous said...

One easy way to reduce the sugar is to eliminate the sugar glaze, which has 1 cup of powedered sugar; I'm sure that the cake is sweet enough. If desired, you can dust the top with 1-2 tbsp of icing sugar - this reduces the second cup of sugar by 14-15 tbsp. - From someone who has to watch/monitor sugar content! Good luck!

Tammy Johnson said...

Can this be made as muffins? What would the baking time be?

Kevin Lynch said...

Tammy: Yes these can be made as muffins! The baking time should be about 15-20 minutes. Enjoy!

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