Prepare to fall in love with this incredibly zesty and delightfully moist **Lemon Zucchini Bread**! Bursting with bright lemon flavor and the hidden goodness of zucchini, this quick bread recipe is a versatile treat perfect for breakfast, a satisfying snack, or a thoughtful homemade gift. Easy to whip up any day of the week, it promises a delicious experience that your family and friends will adore.

If you’re a fan of incorporating healthy vegetables into sweet bakes, you’ll want to explore more of our zucchini-infused delights. Check out our Healthy Apple Zucchini Bread, the equally delicious Healthy Peach Zucchini Bread, our decadent Best Cocoa Zucchini Brownies, the irresistible Double Chocolate Zucchini Muffins, and these charming Chocolate Zucchini Cupcakes!

Contents

Why You’ll Adore This Lemon Zucchini Bread Recipe

This isn’t just another zucchini bread; it’s a culinary masterpiece that cleverly combines health with irresistible flavor. Here’s why this Lemon Zucchini Bread stands out:

**Irresistibly Delicious Name:** “Lovely Lemon Zucchini Bread” just rolls off the tongue, hinting at the delightful experience it offers.
**Taste-Free Veggies, Max Benefits:** For those wary of green vegetables in their desserts, rest assured – the zucchini in this bread is completely undetectable in taste. It simply contributes to an incredibly moist texture and boosts the nutritional value, making it a truly healthy treat.
**Effortless to Make:** Despite its gourmet taste, this recipe is surprisingly easy to prepare, perfect for novice bakers and seasoned pros alike. You’ll achieve bakery-quality results with minimal fuss.
**Amazingly Moist Texture:** Thanks to the combination of fresh zucchini and Greek yogurt, this bread boasts an unparalleled moistness that keeps it fresh and tender for days.
**Bursting with Citrus Zest:** The infusion of fresh lemon flavor takes this bread to another level, providing a vibrant, tangy kick that perfectly complements the subtle sweetness.
**Sweet and Savory Harmony:** This bread strikes a beautiful balance between sweet indulgence and the wholesome, earthy notes of zucchini, creating a complex and satisfying flavor profile.
**Seasonal Perfection:** Zucchini is abundant in summer and fall, making this recipe a fantastic way to utilize your harvest or fresh market finds during these seasons. The lemon brightens it, making it suitable year-round.

All About Zucchini: A Versatile Ingredient for Baking

Often mistaken for a vegetable, zucchini is actually classified as a fruit, specifically a botanical berry! Its mild flavor and high water content make it an excellent addition to baked goods, adding moisture without altering the taste.

**Nutritional Powerhouse:** Zucchini is not just a filler; it’s packed with health benefits. It boasts high levels of potassium, various B-vitamins, essential dietary fiber, and powerful antioxidants. These nutrients contribute to improved digestion, heart health, and overall well-being.
**Choosing the Best Zucchini:** For optimal flavor and texture in your baking, opt for small to medium-sized zucchinis. Ideally, look for those about six to eight inches long and two inches in diameter. Larger zucchinis tend to be tougher, seedier, and less flavorful. Also, darker-skinned zucchinis generally indicate a richer nutrient content.
**Seasonal Delight:** While available year-round, zucchini truly shines during the summer and fall months. This makes it the perfect time to experiment with both sweet and savory zucchini recipes. Enjoying a treat that tastes incredible and is good for you? That’s a true win-win, especially with this delightful Lemon Zucchini Bread!

Essential Ingredients for Your Lemon Zucchini Bread

Gathering your ingredients is the first step towards baking a masterpiece. This recipe uses common pantry staples combined with fresh elements to create its signature flavor and texture.

Lemon Zucchini Bread Recipe

Canola oil or your favorite neutral-flavored oil (e.g., vegetable oil, light olive oil)
Vanilla Greek yogurt (contributes to incredible moistness and a hint of tang)
Fresh lemon juice (adds brightness and tartness)
Large eggs (bind ingredients and add richness)
Granulated sugar (for sweetness and a tender crumb)
All-purpose flour (the structural base of the bread)
Baking soda (for leavening)
Baking powder (for additional lift)
Fresh lemon zest (the key to intense lemon flavor)
Salt (balances flavors and enhances sweetness)
Grated zucchini (one medium zucchini, about 1 cup – remember to press out excess water with paper towels!)
Vanilla extract (enhances overall sweetness and aroma)

Baking Lemon Zucchini Bread: A Simple Step-by-Step Guide

Follow these easy instructions to create your perfect loaf of moist and flavorful Lemon Zucchini Bread. The process is straightforward, ensuring a successful bake every time.

**Prepare Your Oven and Pan:** Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Lightly grease and flour a 9×5 inch loaf pan, or line it with parchment paper for easy removal.
**Combine Dry Ingredients:** In a medium bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Stir in the lemon zest until well combined. Sifting prevents lumps and ensures even distribution of leavening agents.
**Mix Wet Ingredients:** In a separate large bowl, whisk together the canola oil (or your chosen oil), Greek yogurt, fresh lemon juice, and sugar until the mixture is smooth and thoroughly combined.
**Incorporate Eggs:** Add the eggs to the wet mixture, one at a time. Beat well after each addition to fully integrate them and create a light, airy base for your bread.
**Combine Wet and Dry:** Gradually pour the dry ingredients into the wet ingredients. Mix gently with a spatula or spoon until they are *almost* combined. Avoid overmixing, as this can lead to a tough bread.
**Fold in Zucchini and Vanilla:** Add the grated zucchini (ensuring excess water has been squeezed out) and vanilla extract to the batter. Continue to stir just until all ingredients are combined. A few streaks of flour are acceptable.
**Fill the Pan:** Pour the prepared batter evenly into your greased and floured (or parchment-lined) 9×5 inch baking loaf pan.
**Bake to Golden Perfection:** Bake for 50-55 minutes, or until a wooden skewer or cake tester inserted into the center of the loaf comes out clean. Baking times can vary, so keep an eye on it.
**Cool Before Slicing:** Once baked, remove the pan from the oven and allow the bread to cool in the pan for at least 15 minutes. This helps the bread set. Then, carefully remove it from the pan and place it on a wire cooling rack to cool completely before slicing and serving.
**Enjoy!** Slice and savor your homemade, delightful Lemon Zucchini Bread!

Baking & Storing Tips for the Perfect Loaf

Achieving the perfect loaf of Lemon Zucchini Bread is simple, especially with a few handy tips. Even if you slightly over-bake this particular recipe, its inherent moistness, thanks to the zucchini and Greek yogurt, helps prevent it from drying out completely. Greek yogurt is a secret weapon in baking, known for adding incredible moisture and a tender crumb, especially to quick breads and cakes!

Top Baking Tips for Quick Breads:

**Avoid Overmixing:** This is perhaps the most crucial rule for any quick bread. Overmixing develops the gluten in the flour too much, resulting in a tough, dense loaf rather than a tender, moist one. Mix wet and dry ingredients just until combined.
**Don’t Over-Bake:** While this recipe is forgiving, always aim for just-right doneness. A clean cake tester indicates it’s ready. If under-baked, the center can be gummy; if too over-baked, it will eventually dry out.
**Proper Pan Preparation:** Greasing and flouring your pan, or using parchment paper, ensures your beautiful loaf doesn’t stick.
**Squeeze Zucchini:** Grated zucchini holds a lot of water. Pressing it between paper towels removes excess moisture, preventing your bread from becoming soggy.

Storing Your Lemon Zucchini Bread:

This Lovely Lemon Zucchini Bread recipe is wonderful for making ahead and enjoying throughout the week. It will maintain its freshness and delightful moisture for 4-5 days when stored at room temperature. Simply wrap the cooled loaf tightly in plastic wrap or aluminum foil, or store it in an airtight container.

For longer storage, this bread freezes beautifully. Once completely cooled, wrap the entire loaf or individual slices securely in plastic wrap, then an additional layer of aluminum foil. It can be frozen for up to 3 months. Thaw at room temperature or gently warm slices in the microwave or toaster oven.

The Lovely Lemon Zucchini Bread offers a fantastic opportunity to explore new flavors, impress your guests, and provide a genuinely healthy yet indulgent snack for everyone. Not only is this recipe incredibly easy, taking no more than an hour from start to finish, but its delightful combination of fresh ingredients and vibrant taste is sure to be a hit at any gathering.

Love Baking with Greek Yogurt?

If you’re as enthusiastic about using Greek yogurt in your baking as we are, you’ll love these other recipes that benefit from its moistening and tenderizing properties. It’s a wonderful ingredient to keep on hand for healthier, more delicious baked goods!

Quick & Easy Lemon Strawberry Yogurt Pound Cake
Heavenly Peach Greek Yogurt Cake
Vanilla Greek Yogurt & Olive Oil Pound Cake
Bisquick Chocolate Cinnamon Greek Yogurt Banana Coffee Cake
Fresh Strawberry Yogurt Cake – Sugar-Free Option
Fluffy ‘Greek Yogurt’ Buttermilk Blueberry Pancakes
Super Fluffy Lemon Pudding Cake

Lovely Lemon Zucchini Bread

This zesty Lemon Zucchini Bread is perfect for breakfast, snacking, or sharing with loved ones. Easy to make and bursting with lemon and zucchini goodness!

Author: Kim Lange

**Prep Time:** 20 mins | **Cook Time:** 50 mins | **Course:** Breakfast, Dessert

**Keywords:** BREAD, healthy snack, lemon, loaf, zucchini

Ingredients

½ cup canola oil or your favorite oil
¼ cup vanilla Greek Yogurt
1 tablespoon lemon juice
2 eggs
1 cup sugar (I used Zulka)
1 ½ cups all purpose flour
½ tsp baking soda
¼ tsp baking powder
1 tsp lemon zest
½ tsp salt
1 cup grated zucchini (1 medium zucchini) – place grated zucchini between paper towels to soak up excess water.
1 tsp vanilla extract

Instructions

Preheat oven to 350 degrees F (175 C) and spray a 9×5 inch baking pan with non-stick spray.
In a bowl, sift together flour, baking powder, baking soda, salt, then add lemon zest, and whisk or stir together until combined.
In a large bowl, whisk together oil, Greek yogurt, lemon juice, and sugar until very well combined.
Add in the eggs, one at a time, beating well after each addition.
Pour dry ingredients into wet ingredients, and mix until almost combined.
Add in zucchini and vanilla extract and continue stirring until just combined.
Pour batter into your prepared baking loaf pan.
Bake for 50-55 minutes, or until a cake tester comes out clean.
Allow to cool at least 15 minutes before removing from the pan to place on a cooling rack.
Delish!

Tried This Recipe? Let us know how it was by commenting below!

Recipe adapted from A Latte Food