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Lemon Zucchini Bread
This moist lemon zucchini bread is sweet with a slightly tart flavor and a tangy lemon glaze. This bread is moist and tender, made with better-for-you ingredients, and is so easy to make!
Servings 1 loaf of bread (10-12 slices)
Calories 169kcal
Cost $4.63
Ingredients
Bread
- 1 cup lightly packed grated zucchini
- 1/2 cup lemon-flavored Greek yogurt (Note 1)
- 2 tablespoons lemon zest
- 1 and 1/2 tablespoons lemon EXTRACT (Note 2)
- 1 large egg
- 1/3 cup coconut oil
- 2 tablespoons honey
- 1/2 cup white sugar
- 1/2 cup oat flour blended up regular oats
- 1 cup white flour or use white-whole wheat
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Glaze
- 1/2 cup powdered sugar
- 1/8 teaspoon lemon extract
- 1-2 tablespoons fresh lemon juice
- Pinch of salt
Instructions
- Make sure you have thoroughly dried the zucchini to keep it from being too wet/watery in the finished bread. I do this using paper towels and squeezing the grated zucchini. (See video tutorial in post)
- Preheat the oven to 325 degrees F. Lightly grease and flour one bread pan, 8.5 x 4.5 inch size.
- In a bowl, whisk together the Greek yogurt, lemon zest, lemon extract, 1 large egg, coconut oil (measured when melted and cooled to room temperature), honey, and white sugar. Stir in the zucchini.
- In a separate bowl, stir together the oat flour (measured AFTER blending. How to make oat flour: pulse regular old fashioned or quick oats in a blender or food processor until they resemble flour. Then measure and add to the bowl), white or white-whole wheat flour, baking soda, and salt.
- Add the dry to the wet and mix until just combined. Over-mixing will result in dense bread.
- Pour the mixture into the prepared pan.
- Bake for 40-50 minutes or until a toothpick when inserted into the center comes out clean and the bread has begun to slightly pull away from the sides.
- If needed tent some tin foil over the top to keep the top from over browning.
- Remove, allow to slightly cool, and then invert onto a plate.
- For the glaze: whisk together all of the ingredients and add lemon juice until you've reached desired consistency. You do want this glaze quite thick because it will melt over the hot bread.
- Pour the glaze over the bread while still warm from the oven.
Video
Notes
Note 1: I use a 5.3 ounce container of lemon Greek yogurt by Chobani. OR a lemon meringue flavor by Oikos. If you can't find lemon Greek yogurt, use vanilla or plain.
Note 2: Lemon extract (found by vanilla extract and other baking extracts in the grocery store) has a strong concentrated flavor needed in the bread. I wouldn't recommend any substitutions.
Nutrition
Calories: 169kcal