Lemon Zucchini Bread

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Lemon Zucchini Bread

by ToTT

Yes, you can get your veggie and fruit intake in a dessert! This classic zucchini bread recipe has a lemon bread twist to it, making it the perfect quick bread perfect for breakfast on-the-go, or a yummy tea time treat! Trust us – this tangy, moist recipe will be in your repertoire for years to come! #QuickBites

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 40 mins Cook : 55-60 mins Ready in : 1 hr 35 – 40 mins Serves : 2 Loaves


  • For Bread
    • 1 cup Vegetable Oil
    • 180g Greek Yoghurt
    • 1 tbsp Lemon Juice
    • 3 Eggs
    • 2 cups Sugar
    • 3 cups Plain Flour
    • 1 tsp Baking Soda
    • 1/4 tsp Baking Powder
    • 2 tsp Lemon Zest
    • 1 tsp Salt
    • 2 cups Zucchini, grated
    • 1 tsp Vanilla Extract
  • For Lemon Glaze
    • 1 cup Icing Sugar
    • 2 tbsp Lemon Juice
    • 2 tbsp Lemon Zest (optional)


  1. Preheat oven to 175°C.
  2. In a large mixing bowl, combine oil, lemon juice, icing sugar and Greek yoghurt. Add in eggs and mix till smooth.
  3. In a separate mixing bowl, sift together flour, baking powder, baking soda and salt. Add in lemon zest and mix evenly.
  4. Add dry ingredients into wet ingredients and stir till combined.
  5. Add in grated zucchini and vanilla extract and stir till combined.
  6. Divide batter into two loaf tins and bake for 55-60 minutes. Insert a toothpick into centre of the cake to check if it’s cooked (the toothpick will come out clean)
  7. Cool for 15 minutes before removing from loaf tins.


  1. Stir icing sugar and lemon juice together until smooth.
  2. Pour the glaze over bread and sprinkle with lemon zest if desired.
  3. Enjoy!
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