Description

This Lemon Zucchini Heaven Bread is a perfect blend of light citrusy zing and moist, tender texture — thanks to the magic of shredded zucchini. It’s basically sunshine in loaf form, with a soft crumb, a hint of spice, and a sweet-tart lemon glaze to finish it off. Pure heaven!

Ingredients

(Makes 1 loaf)

🧁 For the bread:

1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon (optional, but lovely)
1 cup granulated sugar
2 large eggs
1/2 cup vegetable oil (or melted coconut oil)
1/4 cup plain Greek yogurt or sour cream
1 teaspoon vanilla extract
1 tablespoon lemon zest
2 tablespoons lemon juice
1 cup finely grated zucchini (pressed to remove excess moisture)

🍋 For the lemon glaze (optional but highly* recommended):*

1/2 cup powdered sugar
1–2 tablespoons lemon juice
Extra zest for garnish (optional)

Instructions

🥣 1. Prep:

Preheat oven to 350°F (175°C).
Grease or line a 9×5-inch loaf pan with parchment paper.
Grate zucchini and gently squeeze out excess moisture using a clean towel or paper towels.

🧁 2. Make the batter:

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
In a separate large bowl, whisk sugar, eggs, oil, yogurt, vanilla, lemon zest, and lemon juice until smooth.
Stir in the dry ingredients until just combined.
Fold in the zucchini — don’t overmix!

🔥 3. Bake:

Pour batter into the prepared loaf pan.
Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.
Let cool in the pan for 10 minutes, then transfer to a wire rack.

🍋 4. Glaze it up:

Mix powdered sugar with lemon juice to form a smooth glaze.
Drizzle over cooled bread and top with extra zest if desired.

Notes

✔️ Want more texture? Add 1/2 cup chopped walnuts or white chocolate chips.
✔️ Use yellow zucchini for a prettier (and sneakier!) veggie effect.
✔️ Swap out yogurt with mashed banana or applesauce for a dairy-free twist.

Prep Time: 10 min
Cook Time: 20 min