Bright with fresh lemon and wonderfully moist from grated zucchini, this glazed lemon zucchini bread is an easy way to make the most of summer’s zucchini harvest. Oil keeps the crumb soft and tender, while Greek yogurt adds richness and a subtle tang without making the loaf heavy.
Finished with a simple lemon glaze and a scattering of fresh zest, this quick bread falls somewhere between breakfast loaf and summer cake. Serve it with coffee or tea, tuck a slice into a lunchbox, or enjoy it as a light dessert.
INGREDIENTS:
Lemon Zucchini Bread
1 cup canola or light olive oil
6 ounces lemon or vanilla Greek yogurt
1 tablespoon freshly squeezed lemon juice
2 teaspoons finely grated lemon zest
2 cups granulated sugar
3 large eggs
3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
2 cups grated zucchini, from about 1 large zucchini
1 teaspoon vanilla extract
Lemon Glaze
1 cup powdered sugar
1–2 tablespoons freshly squeezed lemon juice
Optional Garnish
Additional finely grated lemon zest
METHOD:
Make the Lemon Zucchini Bread
Preheat the oven to 350°F. Grease two 8 1/2-by-4 1/2-inch loaf pans with baking spray, or line the pans with parchment paper.
Place the granulated sugar and lemon zest in a small bowl. Rub them together with your fingertips for about 30 seconds, until the sugar is fragrant and slightly damp. This releases the flavorful oils from the lemon zest.
In a large mixing bowl, combine the oil, Greek yogurt, lemon juice, and lemon-infused sugar. Beat with a hand mixer or stand mixer until smooth and well blended.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients. Mix just until no dry streaks remain. Do not overmix.
Fold in the grated zucchini until evenly distributed throughout the batter.
Divide the batter evenly between the prepared loaf pans and smooth the tops.
Bake for 55–60 minutes, or until the loaves are golden and a cake tester or toothpick inserted into the center comes out clean or with a few moist crumbs attached.
Let the loaves cool in the pans for 15–20 minutes. Carefully remove them from the pans and transfer them to a wire rack to cool completely.
Make the Lemon Glaze
Place the powdered sugar in a small bowl. Stir in 1 tablespoon of lemon juice. Add additional lemon juice a little at a time until the glaze is smooth and thick but pourable.
Spoon or drizzle the glaze over the completely cooled loaves. Garnish with fresh lemon zest, if desired. Allow the glaze to set before slicing.
YIELD: 2 loaves
RECIPE TIPS
Do not squeeze the zucchini dry. The natural moisture in the zucchini helps keep the bread tender. However, if the zucchini is unusually large or watery, lightly blot it with a clean kitchen towel before adding it to the batter.
There is no need to peel the zucchini. The peel softens as the bread bakes and adds attractive flecks of green throughout each slice.
Use freshly squeezed lemon juice. Bottled lemon juice will not provide the same fresh, aromatic flavor. Zest the lemons before cutting and juicing them.
Measure the flour carefully. Spoon the flour into the measuring cup and level it with a knife. Scooping directly from the flour container can pack in too much flour and produce a dry loaf.
Avoid overmixing. Once the flour is added, mix only until the ingredients are combined. Overmixing can make quick bread dense or tough.
Cool before glazing. If the loaves are still warm, the glaze will melt and soak into the bread rather than forming a smooth white topping.
To substitute sour cream: Replace the Greek yogurt with an equal amount—6 ounces, or about 3/4 cup—of full-fat sour cream. The bread may be slightly richer and more tender, but the flavor and structure will remain very similar. Plain Greek yogurt may also be used; add an extra 1/2 teaspoon of lemon zest for a stronger lemon flavor.
Storage: Store the glazed bread in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. The unglazed loaves can also be wrapped securely and frozen for up to 3 months.
This moist glazed lemon zucchini bread is filled with fresh lemon flavor, tender grated zucchini, and Greek yogurt, then finished with an easy lemon icing.
