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!

Top 4 lemon zucchini bread recipes from across the web

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Lemon Zucchini Bread

Lemon Zucchini Bread

Cranberry Lemon Zucchini Bread

Top 4 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

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