If there is a better way to get a serving of vegetables, I'm not sure what it is. The natural water in the zucchini makes this bread nice and moist without any of the flavor of the vegetable coming through. It has all the power of the veggies but tastes like a tangy lemon cake! It's a dessert you can feel great about.
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Things You'll Need
1 large zucchini
1 large lemon
3 cups all-purpose flour
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
2 cups granulated sugar
3 large eggs
1 cup plain Greek yogurt
2 cups powdered sugar
1. Grate the zucchini
Grate the zucchini using the large holes on a box grater. It is not necessary to peel the zucchini before grating it.
Measure out 2 cups. Then, press the zucchini firmly between two paper towels.
Tip
Removing some of the moisture will help your bread to be light and fluffy but still super moist!
2. Juice the lemon
Zest the lemon with a microplane or fruit zester. Juice the lemon and measure out 2 tablespoons of the juice.
3. Combine the dry ingredients
Stir together the flour, salt, baking powder, baking soda, sugar, zucchini, and zest.
4. Add the wet ingredients
Add the eggs, 2 tablespoons of lemon juice, and the Greek yogurt.
Tip
Take care not to overmix the ingredients.
5. Bake the loaf
Add the mixture to a 1.5-quart loaf pan that has been sprayed with cooking spray. Bake at 325°F for 55 to 65 minutes or until a toothpick in the center comes out clean.
6. Add the glaze
Once the loaf has cooled, stir together the powdered sugar and 3 to 4 tablespoons of water. Pour it over the loaf.
Tip
You can use lemon juice instead of water to increase the lemon flavor.
Slice and serve!
You can store the lemon zucchini bread on the counter for about 2 to 3 days, though it is best stored in the refrigerator for up to 5 days.
