Can I use a different type of oil for Lemon Zucchini Bread?

Yes, you can swap the canola or vegetable oil with other neutral oils like sunflower oil or even olive oil for a richer flavor. Just ensure the oil you choose has a mild taste so it doesn’t overpower the lemony freshness.

How can I make Lemon Zucchini Bread healthier?

To make this recipe healthier, you can reduce the sugar by using honey or maple syrup. You can also use whole wheat flour instead of all-purpose flour for added fiber. Additionally, replacing Greek yogurt with a lower-fat version or a dairy-free yogurt can cut down on calories.

Can I freeze Lemon Zucchini Bread?

Yes, Lemon Zucchini Bread freezes well! Wrap the cooled bread tightly in plastic wrap and then foil, and store it in the freezer for up to 3 months. To enjoy, thaw it at room temperature or warm it up in the oven.

Can I use store-bought lemon juice instead of fresh lemon juice?

While fresh lemon juice is recommended for the best flavor, you can use store-bought lemon juice in a pinch. However, fresh lemon juice offers a more vibrant and tangy flavor that enhances the bread's overall taste.

Lemon Zucchini Bread – Perfect Moist Recipe for Summer

Name: Lemon Zucchini Bread
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: American
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; 1 tsp vanilla extract; 1 cup powdered sugar (for glaze); 1-2 Tbsp lemon juice (for glaze); 2 Tbsp lemon zest (for topping, optional)

Description

Lemon Zucchini Bread is a moist, flavorful quick bread that combines the fresh taste of zucchini with the tangy zing of lemon. It’s an easy-to-make recipe, perfect for spring and summer gatherings. The addition of a homemade lemon glaze brings an extra layer of sweetness to this refreshing treat.

Ingredients

Scale

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
1 tsp vanilla extract
1 cup powdered sugar (for glaze)
1-2 Tbsp lemon juice (for glaze)
2 Tbsp lemon zest (for topping, optional)

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Instructions

Preheat the oven to 350°F (175°C) and grease two 8 ½” x 4 ½” loaf pans with baking spray.
In a large bowl, cream together oil, Greek yogurt, lemon juice, and sugar. Beat in eggs, one at a time, mixing well after each addition.
In a separate bowl, sift together flour, baking soda, baking powder, and salt. Stir in lemon zest.
Gradually add the dry ingredients to the wet ingredients and mix until just combined.
Gently fold in the grated zucchini and vanilla extract.
Divide the batter evenly between the two loaf pans and bake for 55-60 minutes, or until a toothpick comes out clean.
Allow the bread to cool for 10-20 minutes before removing from the pan and placing on a cooling rack.
Mix powdered sugar and lemon juice for the glaze until smooth, then drizzle over the cooled bread.
Optional: Sprinkle additional lemon zest over the glaze.

Notes

If you want a healthier version, substitute honey or maple syrup for the sugar and use whole wheat flour.
To make this bread dairy-free, you can replace the Greek yogurt with coconut yogurt.
For extra flavor, try adding blueberries or raspberries to the batter.
This recipe freezes well, so you can make a batch and enjoy it later!

Prep Time: 30 minutes
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 210
Sugar: 22g
Sodium: 150mg
Fat: 9g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 3g
Cholesterol: 35mg