Description

This moist and flavorful Lemon Zucchini Bread combines the subtle sweetness of zucchini with bright, fresh lemon zest and juice. Perfect for breakfast, snack, or dessert, this quick bread is enriched with Greek yogurt and a hint of vanilla, offering a tender crumb and delightful citrus aroma. Optional walnuts or pecans add a lovely crunch, making the loaf not only delicious but also appealing with texture.

Ingredients

Scale

Main Ingredients

2 cups grated zucchini
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup granulated sugar
Zest of 2 lemons
1/2 cup unsalted butter, melted
1/2 cup plain Greek yogurt
2 large eggs
1 teaspoon vanilla extract
Juice of 1 lemon
Optional: 1/2 cup chopped walnuts or pecans

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set it aside to prepare for baking.
Prepare Zucchini: Grate the zucchini using a box grater or food processor. Use a clean kitchen towel to squeeze out excess moisture from the zucchini, helping to avoid soggy bread. Set aside the grated zucchini.
Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt.
Prepare Lemon Sugar: In another bowl, combine the granulated sugar and lemon zest. Rub the zest into the sugar with your fingers until the mixture is fragrant, enhancing the lemon flavor in the bread.
Mix Wet Ingredients: Add the melted butter, Greek yogurt, eggs, vanilla extract, and lemon juice to the lemon-sugar mixture. Whisk everything together until smooth and well combined.
Combine Wet and Dry: Gradually add the dry ingredients into the wet ingredients, stirring gently until just combined to avoid overmixing and developing gluten, which can toughen the bread.
Fold in Zucchini and Nuts: Gently fold the grated zucchini and the optional nuts into the batter until evenly distributed throughout.
Prepare for Baking: Pour the batter into the prepared loaf pan, smoothing the top with a spatula for even baking.
Bake: Place the pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean, indicating it is fully cooked.
Cool: Allow the bread to cool in the pan for about 15 minutes. Then transfer it onto a wire rack to cool completely before slicing to ensure the best texture.

Notes

Make sure to squeeze out as much moisture as possible from the zucchini to prevent the bread from becoming too wet or dense.
If you prefer a dairy-free option, substitute Greek yogurt with a plant-based yogurt alternative and use a dairy-free butter substitute.
Adding nuts is optional but recommended for added texture and flavor; pecans or walnuts both pair well.
This bread keeps well stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
For a sweeter glaze, mix powdered sugar with lemon juice and drizzle over cooled bread before serving.