Description
Moist lemon zucchini bread made with Greek yogurt, fresh lemon juice, zucchini, and a sweet lemon glaze.
Ingredients
Scale
- 1 cup canola oil
- 6 oz Greek yogurt
- 1 Tbsp lemon juice
- 2 tsp lemon zest
- 2 cups sugar
- 3 eggs
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1 tsp salt
- 2 cups grated zucchini
- 1 tsp vanilla extract
- 1 cup powdered sugar
- 1–2 Tbsp lemon juice
Instructions
- Preheat oven to 350°F and prepare two loaf pans.
- Rub lemon zest into sugar.
- Beat oil, yogurt, lemon juice, and sugar together.
- Add eggs one at a time.
- Whisk flour, baking soda, baking powder, and salt together.
- Mix dry ingredients into wet ingredients.
- Fold in zucchini and vanilla.
- Divide batter between pans.
- Bake 55 to 60 minutes.
- Cool in pans before transferring to rack.
- Mix powdered sugar and lemon juice for glaze.
- Pour glaze over cooled loaves and top with lemon zest.
Notes
- Do not squeeze moisture from zucchini.
- Use fresh lemon zest for best flavor.
- Store in an airtight container.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25
- Sodium: 220
- Fat: 14
- Saturated Fat: 2
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 1
- Protein: 4
- Cholesterol: 38