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Lemon Zucchini Bread

Russ Myers


This simple zucchini bread recipe has a lemon twist to it, making it the perfect quick bread for spring and summer!


★★★★★ 1 vote

16-18 Slices
30 Min
1 Hr


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1 c
canola or vegetable oil
6 oz
greek yogurt (lemon or vanilla)
1 Tbsp
lemon juice
3 large
2 c
3 c
all purpose flour
1 tsp
baking soda
1/4 tsp
baking powder
2 tsp
lemon zest
1 tsp
2 c
grated zucchini (about 1 large zucchini)
1 tsp
vanilla extract


1 c
powdered sugar
1 or 2 Tbsp


2 Tbsp
lemon zest

How to Make Lemon Zucchini Bread


  • 1Preheat 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.
  • 2In 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.
  • 3Once 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.
  • 4Glaze

    Mix lemon juice and powdered sugar together until well combined.
    With the bread on the cooling rack, pour glaze over the bread.
  • 5Topping

    Sprinkle zest over the top of the glaze.

Printable Recipe Card

About Lemon Zucchini Bread

Course/Dish: Other Breads
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Heirloom

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