Lemon Zucchini Bread Recipe
Life gave you lemons, so make Lemon Zucchini Bread. It’s the happiest, zingiest loaf—so delicious, you’ll forget it’s healthy-ish. Go ahead, sneak a slice—or maybe three.
Servings: 16 slices
Calories: 164kcal
Ingredients
- 6 tbsp (3/4 stick) unsalted butter melted
- 3/4 cup +2 tbsp granulated sugar
- 1/3 cup whole milk
- 1/3 cup sour cream or Greek Yogurt plain or lemon
- 1 cup grated zucchini
- 1 1/2 tbsp lemon zest
- 3/4 teaspoon vanilla extract
- 1 egg
- 2 cup all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher sea salt
Optional Glaze
- 1/2 cup powdered sugar
- 1 tbsp fresh lemon juice
- 1 tsp fresh lemon zest
Instructions
- Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Spray a 9x5-inch loaf pan with baking spray (or use butter and flour), and set aside.
- In a large mixing bowl, whisk together the melted butter, sugar, milk, and sour cream. Add the zucchini, lemon zest, vanilla, and egg, and mix until combined.
- In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Using a rubber spatula or wooden spoon, gently fold the dry ingredients into the wet ingredients, mixing just until combined.
- Pour the batter into the prepared loaf pan. Spread the top of the batter to create a smooth, even layer.
- Place in the oven to bake for 45–55 minutes or until a toothpick inserted into the center of the bread comes out clean. Remove from the oven and allow to cool in the pan for 15 minutes before removing and transferring the loaf to a wire rack to cool completely.
For the Optional Lemon Glaze
- In a small mixing bowl, whisk together the powdered sugar, lemon juice, and lemon zest. Drizzle over the warm (but not hot) bread. Let set for 15 minutes before slicing.
Notes
STORE the cooled Lemon Zucchini Bread in an airtight container with a paper towel on the bottom and on top of the bread to absorb moisture. Keep at room temperature for 2-3 days. For longer storage, place it in the fridge for up to 1 week.
To FREEZE, wrap the completely cooled loaf (unglazed) in plastic wrap, then in aluminum foil, and place it in a freezer-safe bag with all air removed. Freeze for up to 3 months. Defrost unwrapped at room temperature to prevent a sticky surface.
Nutrition
Serving: 16serving | Calories: 164kcal | Carbohydrates: 26g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 169mg | Potassium: 58mg | Fiber: 1g | Sugar: 14g | Vitamin A: 200IU | Vitamin C: 3mg | Calcium: 48mg | Iron: 1mg
