Lemon Zucchini Bread
Simple and quick to make, this sweet loaf is bursting with flavor. This lemon zucchini bread is fresh and zingy and makes for a wonderful dessert.
- Prep time
- 10 min
- Cook time
- 45 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- Cooking spray
- 1 ½ cups zucchini (grated, about 1 ½ medium zucchinis)
- ¾ cup packed light brown sugar
- ⅓ cup olive oil
- ⅓ cup full fat Greek yogurt
- 2 large eggs
- 3 tablespoons lemon zest (about 3 lemons)
- 1 teaspoon vanilla extract
- 1 ½ cups all purpose flour
- 2 teaspoons cinnamon
- 1 teaspoon baking powder
- ¾ teaspoon Kosher salt
- ½ teaspoon baking soda
- ½ cup chopped walnuts (optional)
- ½ cup Powdered sugar
- ½ lemon (juiced)
- ½ teaspoon vanilla extract
- ½ teaspoon Kosher salt
Instructions
- 1
Preheat oven to 350°F and line a loaf pan with parchment paper and cooking spray.
- 2
In a large bowl, fold together zucchini, sugar, olive oil, Greek yogurt, eggs, lemon zest, and vanilla extract.
- 3
In a medium bowl, whisk flour, cinnamon, baking powder, salt, and baking soda. Fold dry ingredients into wet and mix until incorporated. Fold in walnuts (if using).
- 4
Pour batter into prepared pan and bake 45-50 minutes until golden brown and a toothpick inserted into the center comes out clean, rotating the pan halfway through. Let cool in pan for 10 minutes, then remove and slice.
- 5
Meanwhile, make the glaze. Whisk all ingredients until smooth. Drizzle glaze over cooled bread and serve immediately.