Description
Start your day with a slice of this bright, moist Lemon Zucchini Bread. It’s the perfect blend of fresh citrus and tender zucchini, ideal for a quick breakfast, healthy snack, or light dessert. Made with pantry staples and bursting with lemon flavor, this easy recipe fits into your list of go-to breakfast ideas and easy recipe favorites.
Ingredients
2 cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1/2 cup neutral oil (canola or vegetable)
1/4 cup Greek yogurt
2 teaspoons lemon zest
2 tablespoons lemon juice
1 teaspoon vanilla extract
1 1/2 cups grated zucchini (moisture squeezed out)
Instructions
1. Grate the zucchini on the fine side of a box grater. Place it in a clean towel and squeeze out excess moisture. Set aside.
2. In a large bowl, whisk together eggs, sugar, oil, Greek yogurt, lemon zest, lemon juice, and vanilla until smooth.
3. Add flour, baking powder, baking soda, and salt to the bowl. Stir gently with a spatula until just combined.
4. Fold in the grated zucchini and stir until evenly distributed.
5. Pour batter into a greased and parchment-lined 9×5 inch loaf pan.
6. Bake at 350°F (175°C) for 50–55 minutes or until a toothpick inserted comes out clean.
7. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Always squeeze the zucchini well to avoid a soggy loaf.
Don’t overmix the batter—stir just until everything is combined.
Add a simple lemon glaze on top for extra citrusy sweetness.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Quick Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 15g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: lemon zucchini bread, quick breakfast, easy loaf cake, healthy snack, baking with zucchini