Go Back Email Link
Lemon Zucchini Bread Recipe

Lemon Zucchini Bread

Print Recipe Pin Recipe for Later

Ingredients
  

  • 1 cup canola or vegetable oil
  • 6 oz Greek yogurt lemon or vanilla
  • 1 Tbsp lemon juice
  • 3 eggs
  • 2 cups sugar
  • 3 cups all-purpose flour
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • 2 tsp lemon zest
  • 1 tsp salt
  • 2 cups grated zucchini about 1 large zucchini
  • 1 tsp vanilla extract
  • 1 cup powdered sugar
  • 1-2 Tbsp lemon juice
  • 2 Tbsp lemon zest

Instructions
 

  • Preheat your oven to 350°F and coat two 8 1/2" x 4 1/2" bread pans with baking spray.
  • In a large bowl, cream together the oil, Greek yogurt, lemon juice, and sugar. Once combined, add in the eggs one at a time, beating well after each addition.
  • In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Add in the lemon zest and stir to combine.
  • Add the dry ingredients to the wet ingredients and mix just until combined. Stir in the grated zucchini and vanilla extract.
  • Divide the batter evenly between the two prepared bread pans.
  • Bake for 55-60 minutes, or until a cake tester comes out clean. Allow the bread to cool for at least 10-20 minutes before removing it from the pan and placing it on a cooling rack.

Glaze:

  • Mix the lemon juice and powdered sugar together until well combined. Pour the glaze over the cooled bread on the cooling rack.

Topping:

  • Sprinkle the lemon zest over the top of the glaze. Enjoy!