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Lemon Zucchini Bread Recipe

    Table of Contents


    • 2 cups all-purpose flour
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1 cup granulated sugar
    • Zest of 2 lemons
    • 1/2 cup unsalted butter, softened
    • 2 large eggs
    • 1 teaspoon vanilla extract
    • 1/4 cup fresh lemon juice
    • 1 1/2 cups grated zucchini (about 1 medium-sized zucchini)
    • 1/2 cup plain Greek yogurt or sour cream

    Lemon Glaze:

    1 cup powdered sugar

    2-3 tablespoons fresh lemon juice


    Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.

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

    In a large mixing bowl, cream together the softened butter, granulated sugar, and lemon zest until light and fluffy.

    Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

    Gradually add the dry ingredients to the wet ingredients, alternating with the lemon juice. Begin and end with the dry ingredients. Mix until just combined.

    Fold in the grated zucchini and Greek yogurt (or sour cream) until evenly distributed in the batter.

    Pour the batter into the prepared loaf pan and smooth the top with a spatula.

    Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.

    While the bread is baking, prepare the lemon glaze. In a small bowl, whisk together the powdered sugar and fresh lemon juice until smooth.

    Once the bread is done baking, allow it to cool in the pan for about 10 minutes, then transfer it to a wire rack. Drizzle the lemon glaze over the warm bread.

    Allow the Lemon Zucchini Bread to cool completely before slicing. Enjoy!

    This Lemon Zucchini Bread is a delightful combination of citrusy and moist flavors, making it a perfect treat for any occasion.

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