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!
Enjoy it warm from the oven slathered with melting butter!
Lemon Zucchini Bread
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
- 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.
- 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.
- Mix enough powdered sugar to make a thick glaze and drizzle on the loaf.
Option: Replace lemons with limes!
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Looks so yummy but anyway to reduce all the sugar?
Hi Kevin. Your receipes are great. I see in the receipe above it says 1 sugar. Can you please clarify.
Hi Kevin. Your receipes are great. I see in the receipe above it says 1 sugar. Can you please clarify.
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.
Sounds delicious, but I believe your directions are incomplete for the glaze and the ingredients list is incomplete for the sugar measurement
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.
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!
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 🙂
yes, applesauce is great. I use it in my banana bread recipe.
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!
Can this be made as muffins? What would the baking time be?
Tammy: Yes these can be made as muffins! The baking time should be about 15-20 minutes. Enjoy!
Are the slices on top lemon or yellow squash?
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.
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!
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!!
You go, Sharon!!
I agree! Why cant people read the comments instead of asking the same question over and over.
Every single recipe you post is perfect. Tastes like something I wish I had created and that I am so proud to share with family and friends when I make it.
Thank you for sharing your gift of cooking with all of us. I am so grateful!
Your lemon zucchini bread came out great! It’s moist and got a nice lemony taste, although I only used the zest of one lemon. Nice change after eating savoury zucchini dishes for lunch almost every day for the past few weeks. Thank you!