Glazed Lemon Zucchini Bread

6 Servings
1 hr

This glazed lemon zucchini bread recipe is super moist and easy to make Made with yogurt, olive oil and a hint of thyme it’s full of flavor!


This lemon zucchini bread is a must-try especially if you have zucchini from your garden you need to use up!

It’s moist, flavorful and super easy.

The trick to keeping it extra moist is by using olive oil and yogurt, giving this quick bread that velvety texture.

I also added some fresh thyme to the batter which gives it a subtle lemony-minty flavor that pairs great with the fresh lemon zest and olive oil, but the thyme is totally optional!

And of course I had to add a glaze to this bread so be sure to drizzle on that luscious lemon glaze :)

Enjoy a slice for breakfast, brunch or dessert!

The bread will last 2-3 days at room temperature or up to 1 week tightly wrapped in the refrigerator.

Recipe details

  • 6  Servings
  • Prep time: 25 Minutes Cook time: 35 Minutes Total time: 1 hr
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Ingredients

LEMON ZUCCHINI BREAD

  • 1 2/3 cup all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon fresh thyme (optional)
  • 1/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 1/2 cup olive oil
  • 2 eggs, room temperature
  • 1 teaspoon vanilla extract
  • juice + zest of 1 lemon
  • 1/4 cup Greek yogurt, room temperature (or sour cream)
  • 1 cup grated zucchini (about 1 small zucchini)

LEMON GLAZE

  • 1 cup powdered sugar
  • 1 tbsp lemon juice
  • 1-2 tbsp heavy cream (milk or half & half)

Instructions

LEMON ZUCCHINI BREAD

Preheat oven to 350 F. Grease and flour a 9x5" or 8x4" loaf pan.
In a medium bowl combine flour, baking powder, salt and thyme. Set aside.
In a large bowl whisk together the sugars and olive oil until fully combined and smooth.
Add eggs, vanilla extract, lemon zest and juice. Whisk until combined.
Mix in Greek yogurt. Whisk just until combined.
Add half of the flour mixture and gently fold just until combined then add remaining half and repeat.
Fold in zucchini and pour into prepared pan.
Bake for 30-35 minutes or until tooth pick inserted in the center comes out clean.
Transfer pan to a wire rack. Using a butter knife, run along edges to release from pan. Let cool in pan for 5 minutes before removing loaf from pan.

LEMON GLAZE

Combine powdered sugar, lemon juice and 1 tbsp of cream (or milk). Whisk until smooth without lumps. Add more cream if needed.
Once zucchini bread has completely cooled, glaze the top of the loaf letting it drip down the sides.

Tips

  • *Zucchini bread will keep 2-3 days at room temperature or up to 1 week in the refrigerator tightly wrapped or stored in an airtight container.

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Comments

  • Freddi Freddi on Mar 05, 2021

    Looks like a yummy cake. I wish the Nutritional info was listed for these recipes. For the people like me watching carbs this is a recipe deterrent . Although my hubs would devour it with no second thought !

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