lemon zucchini bread

This easy zucchini bread recipe has a lemon bread twist to it, making it the perfect quick bread for spring and summer! Seriously, lemon zucchini bread is going to be your newest summer dessert obsession!

Lemon Zucchini Bread

oz Greek Yogurt, lemon

lemon juice

eggs

sugar

all purpose flour

tsp baking soda

tsp baking powder

lemon

salt

zucchini

tsp vanilla extract

Preheat oven to 350 degrees and coat two 8 1/2" x 4 1/2" bread pans with baking spray.

In a large bowl, cream together oil, Greek yogurt, lemon juice and sugar. Once combined, add in eggs, one at a time, beating well after each addition.

In a separate bowl, sift together flour, baking powder, baking soda, salt. Add in lemon zest, and stir together.

Add dry ingredients into wet ingredients, and mix just until combined.

Add in zucchini and vanilla extract, and stir.

Once combined, divide batter evenly between the two bread pans.

Bake for 55-60 minutes, or until a cake tester comes out clean.

Allow to cool at least 10-20 minutes before removing from the pan and placing on a cooling rack.

Mix lemon juice and powdered sugar together until well combined.

With the bread on the cooling rack, pour glaze over the bread.

Glaze

Sprinkle zest over the top of the glaze.

Enjoy!

Topping

This Lemon Zucchini Bread is so moist, yet the crust is perfectly crunchy! Lemon Zucchini Bread can be made with fresh or frozen grated zucchini!

all-purpose flour

Salt

Sugar

tsp pure vanilla extract

lemon lemon,

Preheat oven to 350°F. Grease 2 bread pans.

Measure and mix dry ingredients.

Grate lemon zest.

Break eggs into bowl.

Drain frozen zucchini, squeeze out excess liquid. No need to drain fresh zucchini.

Measure sugar.

Beat eggs with oil to incorporate.

Add sugar. Beat until light and fluffy.

Add lemon juice and vanilla.

Next mix in lemon zest and zucchini.

Add in flour in 3 additions, Just mixing to moisten.

Fill bread pans 2/3 full. Bake 45 minutes to 1 hour, until golden and knife inserted in center comes out clean.

Cool in pans for about 15 minutes. Then loosen bread from edges of pan with knife,and continue to cool on wire rack.

Mix powdered sugar and lemon juice until smooth with no remaining lumps. Glaze breads once they have fully cooled.

Can be frozen for a few months. Wrap in plastic wrap and then in freezer paper.

https://embed.mediavine.com/videos/bhouj6x2pndg466433vj

This moist lemon zucchini quick bread is topped with a sweet lemon glaze and is a summer favorite. Enjoy a slice for breakfast, as a snack, or dessert.

baking soda

baking powder

lemons

olive oil, (not extra-virgin)

vanilla extract

Preheat oven to 325 degrees F. Grease and flour two 8 x 4 inch loaf pans and set aside.

In a large bowl, whisk together the flour, salt, baking powder, and baking soda. Set aside.

In a large bowl, combine sugar and lemon zest. Rub together with your fingers until fragrant.

Add the eggs, olive oil, lemon juice, vanilla to the lemon sugar mixture and stir until smooth.  Add in the dry ingredients and stir until just combined, the batter will be thick. Stir in the zucchini and pour the batter into the prepared loaf pans.

Bake for 60-65 minutes, or until tester inserted in the center comes out clean.

Place the loaves on a cooling rack and let cool for 15 minutes in the pans. Loosen the sides of the bread with a knife. Carefully remove the loaves from the pans. Let cool completely on rack.

While the bread is cooling, make the lemon glaze. In a small bowl, combine powdered sugar and lemon juice. Whisk until smooth. Drizzle the glaze over the loaves. Slice and serve.

This Cranberry Lemon Zucchini Bread is not only incredibly moist and delicious, but also a festive looking quick bread for the Holidays! Made with dried cranberries, fresh zucchini, and tangy lemon juice.

Cranberry Lemon Zucchini Bread

eggs (room temperature)

unsalted butter (softened)

zucchini, shredded

cranberries (divided)

milk

lemon zest

Preheat the oven to 350. Grease a 9 x 5 inch loaf pan.

Sift together flour, baking powder, soda, and salt. Stir in lemon zest. Fold in shredded zucchini and 3/4 cup of the cranberries. Set aside.

In a large bowl, beat the butter on medium speed for 3 minutes. Gradually add in the sugar and continue beating for another 2-3 minutes. Add in the eggs, one at a time. Add lemon juice. Now, gradually add the flour mixture and milk. Mix on low speed until combined. Do not over mix.

Pour the batter into prepared loaf pan and top with remaining cranberries. Bake until a toothpick inserted into the center comes out clean, 50-60 minutes.

Let the bread cool in pan 10 minutes before transferring onto a wire rack to cool completely. Slice, serve, and enjoy!

This Gluten Free Lemon Zucchini bread combines two of my favorite quick bread. The added zucchini keeps this quick bread moist and combined with the lemons it is the perfect way to use up any zucchini you may have on hand.

Gluten Free Lemon Zucchini Bread

gluten free multipurpose flour

Instant Lemon Pudding Mix

zucchini, patted dry

granulated white sugar

Lemons, medium size (5 grams)

neutral oil

fresh lemon juice

eggs,

full fat greek yogurt or sour cream

powdered sugar

lemon juice, fresh squeezed

greek yogur

Preheat the oven to 350F, spray the Pullman...

Preheat the oven to 350F, spray the Pullman loaf pan with some cooking spray, and line with parchment paper leaving some overhang on the sides.

In a small bowl whisk together the gluten-free...

In a small bowl whisk together the gluten-free flour, instant lemon pudding mix (or corn starch), baking powder and kosher salt. Set aside.

Shred the zucchini and pat it dry with...

Shred the zucchini and pat it dry with a paper towel to remove some of the moisture. Measure AFTER patting it dry.

In a large bowl combine the granulated white...

In a large bowl combine the granulated white sugar and lemon zest. Using your fingers, rub the zest into the sugar.

Add the eggs, lemon juice, and neutral oil...

Add the eggs, lemon juice, and neutral oil to the sugar mixture and whisk to combine

Whisk in the greek yogurt (or sour cream)...

Whisk in the greek yogurt (or sour cream) until no lumps remain

Add the dry ingredients to the wet ingredients...

Add the dry ingredients to the wet ingredients and with a flexible rubber spatula fold everything together. 

Fold in the shredded zucchini and transfer the...

Fold in the shredded zucchini and transfer the lemon zucchini bread batter to the prepared loaf pan. Use a spatula, spoon, or small offset to smooth it out evenly.  If you like, dip a butter knife in some neutral oil and make a “cut” around ¼ inch deep down the middle of the loaf batter. This will be a guide for the “middle crack” of your quick bread (which will happen anyways but this way you know where it will happen)

Place the loaf in the preheated oven and...

Place the loaf in the preheated oven and bake at 350F for 55 - 60 minutes. The loaf is done when it is golden brown and a toothpick inserted in the center of the loaf comes out clean. Baking time varies from oven to oven. Allow for it to cool in the pan for 10-15 minutes before removing it from the loaf pan and transferring it to a cooling rack to cool completely

Combine the powdered sugar, fresh-squeezed lemon juice, and...

Combine the powdered sugar, fresh-squeezed lemon juice, and Greek yogurt (or sour cream) in a small bowl and whisk until smooth and creamy.

Using a spoon, spread evenly over the top...

Using a spoon, spread evenly over the top of the loaf allowing some of it to drip down the sides.

Garnish with lemon sugar or fresh berries if...

Garnish with lemon sugar or fresh berries if you like. To make lemon sugar, combine some lemon zest and granulated white sugar in a small bowl and rub the zest into the sugar. 

Allow for the icing to set before enjoying...

Allow for the icing to set before enjoying a slice of the lemon loaf.

An easy moist zucchini lemon bread that&#039;s whole grain, dairy free, and lower in sugar for breakfast, snack time, or a light dessert.

Zucchini Lemon Bread (Whole Grain, Dairy Free, Lower Sugar)

wheat pastry flour

lemon zest (or zest from

cane sugar*

sugar**

Heat oven to 350 degrees; butter and flour two 8.5 x 4.5 inch loaf pans (see note for options).

In a medium bowl mix together the dry ingredients: flour, baking powder, soda, salt, and zest.

In a large mixing bowl beat the eggs and sugar for about 2 minutes, then add the oil, lemon juice and zucchini and mix well.

Mix the dry ingredients into the egg mixture and stir just until all the flour is incorporated. Do not over mix.

Immediately pour the batter into the prepared pans, dividing evenly.

Bake for 35 to 40 minutes for loaf pans (18-22 minutes if using an 8-loaf pan) or until a toothpick inserted in the center comes out clean.

Cool 10 minutes in pans before turning out onto a cooling rack set over a baking sheet or waxed paper (to catch glaze drips).

Whisk 2 tablespoons of lemon juice with a cup of powdered sugar (or as much needed to get a light glaze) until smooth.

Drizzle over the warm loaves, spreading as needed to drip down sides.

Serve warm or let cool completely before storing in airtight containers 1-2 days at room temperature or freezing for up to six months.

Make Glaze:

This zucchini recipe is great, and I especially appreciate the non-dairy option you offer.  It is really delicious and so easy to make.  I cut the recipe in half -- a piece of cake (pun intended).  One point:  I only succeeded at baking after many years of very poor results, when I began to use recipes that gave amounts in weight.  It's more than an axiom that the best baking needs to use weights rather than volume.  The reason (excuse?) given by most recipe writers was that "Americans" don't have scales and don't use weights.  If that was ever true, it certainly is no longer so and in any event a recipe can include both weights and volumes.  (see King Arthur flour recipes, for example.)  So a plea: would you seriously consider adding weight measurements to your recipes?  But I will end by saying thank you for your insights, and your recipes.

The lemon bread is yummy! :) My family thinks I'm weird because I won't try things than involve dessert and vegetables mixed together - this changed my mind!
Kelly

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Lemon Zucchini Bread

Lemon Zucchini Bread

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Top 6 lemon zucchini bread recipes from across the web

The most viewed lemon zucchini bread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lemon Zucchini Bread

Lemon Zucchini Bread

Lemon Zucchini Bread

Cranberry Lemon Zucchini Bread

Gluten Free Lemon Zucchini Bread

Zucchini Lemon Bread (Whole Grain, ...

The most viewed lemon zucchini bread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine