Lemon Zucchini Bread

Satisfy your sweet tooth the healthy way with this veggie-packed bread that tastes like a delicious lemon cake!

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Image Credit: Jackie Dodd

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

Image Credit: Jackie Dodd

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.

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Measure out 2 cups. Then, press the zucchini firmly between two paper towels.

Image Credit: Jackie Dodd

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.

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Image Credit: Jackie Dodd

3. Combine the dry ingredients

Stir together the flour, salt, baking powder, baking soda, sugar, zucchini, and zest.

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Image Credit: Jackie Dodd

4. Add the wet ingredients

Add the eggs, 2 tablespoons of lemon juice, and the Greek yogurt.

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Tip

Take care not to overmix the ingredients.

Image Credit: Jackie Dodd

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.

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Image Credit: Jackie Dodd

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.

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Tip

You can use lemon juice instead of water to increase the lemon flavor.

Image Credit: Jackie Dodd

Slice and serve!

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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.

Image Credit: Jackie Dodd

Hungry for lemony desserts? Try our recipe for lemon olive oil cake!

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