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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Lemon Zucchini Bread

[heart_this] · Jul 17, 2017 · 17 Comments

Lemon Zucchini Bread

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

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 9×5 inch 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
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Bread, Breakfast, Dessert, Food, Quick Bread, Recipe, Vegetable, Vegetarian

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Reader Interactions

Comments

  1. jann says

    July 17, 2017 at 8:56 pm

    Looks so yummy but anyway to reduce all the sugar?

    Reply
  2. Anonymous says

    July 18, 2017 at 1:51 am

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

    Reply
  3. Anonymous says

    July 18, 2017 at 1:52 am

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

    Reply
  4. M Taylor says

    July 18, 2017 at 1:59 am

    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.

    Reply
  5. Anonymous says

    July 18, 2017 at 8:51 am

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

    Reply
    • Jenn says

      July 15, 2020 at 3:21 pm

      Looks like 1 cup sugar, for the bread. 1 cup confectioners sugar, and 2 Tbl lemon juice, make the drizzle; adding more confectioners, if needed to thicken. Hope that helps.

      Reply
  6. kevin says

    July 18, 2017 at 2:04 pm

    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!

    Reply
  7. M Taylor says

    July 18, 2017 at 2:07 pm

    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 🙂

    Reply
    • Yolanda Borges says

      July 8, 2019 at 6:12 pm

      yes, applesauce is great. I use it in my banana bread recipe.

      Reply
  8. Anonymous says

    July 18, 2017 at 8:24 pm

    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!

    Reply
  9. Tammy Johnson says

    July 21, 2017 at 11:23 pm

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

    Reply
  10. kevin says

    July 25, 2017 at 9:29 pm

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

    Reply
  11. Anonymous says

    July 29, 2017 at 6:02 pm

    Are the slices on top lemon or yellow squash?

    Reply
  12. Mely Martinez says

    October 4, 2018 at 2:54 pm

    This sure looks decadent. I was looking for a zucchini bread and found your recipe. My mouth is actually watering right now. Printing this recipe to make this weekend. I hope it comes out as pretty as yours.

    Reply
  13. Maryann Cole says

    August 14, 2019 at 7:33 pm

    This is excellent! I didn’t have yogurt so I improvised with sour cream and I also didn’t have wheat flour, so I just used more regular flour when it came to the 3/4 cup. Still came out nice and moist, very flavorful and it even passed the test with my husband who is super picky, he loved it! Great recipe Kevin, this is a keeper, thanks!

    Reply
  14. Sharon Farrell says

    July 26, 2020 at 9:16 pm

    I just can’t believe the number of comments that you have to put up with wanting you to change the recipe to vegan this, or gluten free that, or food sensitivity this, or or dairy free that. For crying out loud, there’s a zillion recipe blogs for all you special needs people, and another million telling you how to convert “regular” recipes to your specific “needs”.
    Here’s a recipe comment…I made this bread. Followed the recipe exactly, and it was DELICIOUS! I might try making it with 1/4 cup less sugar next time, but the sweetness wasn’t a deal breaker for me. Especially good lightly toasted and buttered with my morning coffee. YUMMY! 4 & 3/4 Stars!!

    Reply
  15. Virginia Watson says

    August 13, 2021 at 12:42 am

    You go, Sharon!!

    Reply

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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