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Lemon Zucchini Bread: A Bright & Moist Slice of Summer

Lemon Zucchini Bread: A Bright & Moist Slice of Summer
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If you’re craving a delightful treat that embodies the bright flavors of summer, look no further than this Lemon Zucchini Bread: A Bright & Moist Slice of Summer. This easy-to-make recipe combines fresh lemon juice and zest with tender zucchini, creating a refreshing loaf that’s perfect for breakfast, snacks, or sharing at gatherings. The balance of sweet and tangy flavors, along with the moist texture, ensures that every bite is a burst of sunshine. Plus, it’s versatile enough to adapt to your taste preferences!

Ingredients

Scale
  • 1½ cups grated zucchini (lightly squeezed)
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ¾ cup sugar
  • 2 large eggs
  • ½ cup vegetable oil (or melted coconut oil)
  • ⅓ cup plain Greek yogurt (or applesauce)
  • 2 tbsp lemon zest
  • 3 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • 1 cup powdered sugar
  • 2–3 tbsp lemon juice
  • Optional: ½ tsp lemon zest or ¼ tsp vanilla

Instructions

  1. Preheat your oven to 350°F (175°C) and prepare a loaf pan by greasing it or lining with parchment paper.
  2. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In another bowl, combine eggs, sugar, oil, yogurt, lemon zest, lemon juice, and vanilla; mix until smooth.
  4. Gradually add the dry ingredients to the wet mixture and stir until just combined.
  5. Gently fold in the grated zucchini.
  6. Pour the batter into the prepared loaf pan and smooth the top.
  7. Bake for 50–55 minutes or until a toothpick inserted comes out clean.
  8. Allow to cool before drizzling with powdered sugar mixed with lemon juice.

Nutrition

Find it online: https://recipeswithrachel.com/lemon-zucchini-bread-a-bright-moist-slice-of-summer/