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Baking recipe · from the recipe book

Lemon Zucchini Bread with Lemon Glaze

A tender, moist loaf flecked with green zucchini and bright with lemon zest, topped with a sweet-tart lemon glaze.

Lemon Zucchini Bread with Lemon Glaze

Ingredients

  • 1½ medium300 gZucchinicoarsely grated, squeezed lightly
  • 2 cups250 gAll-purpose flour
  • ¾ cup170 gGranulated sugar
  • 2 large100 gEggsroom temperature
  • ⅓ cup80 gCanola oil
  • 4 oz120 gPlain Greek yogurt, nonfat
  • 1½ tbsp10 gLemon zest
  • 1 lemon, juiced45 gLemon juicedivided
  • 1¼ tsp5 gVanilla extract
  • 1¼ tsp6 gBaking powder
  • ¾ tsp3 gBaking soda
  • ½ tsp3 gSalt
  • ¾ cup90 gPowdered sugar
  • 1¾ tsp8 gUnsalted butterfor greasing the pan

Steps

  1. Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan with the butter.
  2. Grate the zucchini, wrap it in a towel and squeeze out just a little liquid so it stays moist but not dripping.
  3. In a medium bowl, whisk the flour, baking powder, baking soda and salt.
  4. In a large bowl, rub the lemon zest into the granulated sugar with your fingers until fragrant. Whisk in the egg, canola oil, Greek yogurt, vanilla and half of the lemon juice until smooth.
  5. Stir the zucchini into the wet mixture, then fold in the flour mixture just until no dry streaks remain.
  6. Scrape the batter into the pan and bake 55 to 65 minutes, until a toothpick in the center comes out clean.
  7. Cool in the pan 10 minutes, then turn out onto a rack and cool completely, about 1 hour.
  8. For the glaze, whisk the powdered sugar with the remaining half of the lemon juice until thick but pourable. Drizzle over the cooled loaf, let it set 10 minutes, then cut into 12 slices.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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