Description
This no-fail lemon zucchini bread is moist, light, and packed with citrusy flavor. Easy to bake and perfect every time.
Ingredients
- 1¾ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup grated zucchini (gently squeezed)
- ¾ cup sugar
- 2 large eggs
- ½ cup plain Greek yogurt
- Zest of 1 lemon
- 2 tbsp lemon juice
- 1 tsp vanilla extract
- ½ cup vegetable oil
Instructions
- Preheat oven to 350°F and grease a 9×5” loaf pan.
- Whisk flour, baking powder, soda, and salt.
- In a separate bowl, beat eggs, sugar, yogurt, oil, zest, juice, and vanilla.
- Add zucchini. Mix in dry ingredients until just combined.
- Bake for 45–50 minutes. Cool before slicing.
Notes
Optional: Add blueberries or glaze with lemon icing for extra flair.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 14g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: lemon zucchini bread, quick bread, summer recipe