Yay zucchini season.

jen's splash

RECIPE: Zucchini lemon bread.

I’m a zucchini girl. Growing up, my favorite food was my mom’s zucchini. Which happened to be sliced, battered and deep fried. So no wonder I loved it. And even though I avoid deep fried items now (pity), there’s no avoiding the zucchini.

There was a huge garden zucchini I reserved for making my favorite soup on the planet. But these two beauties? Became bread.

And I added some lemon juice and lemon zest. And Greek yogurt. What would have been amazing? A lemon glaze. But I avoided the extra sugar this time.

Ahh. Welcome to summer. I also spied a recipe for adding blueberries to this bread. Next time, I’m totally trying that.

And, as an aside, in case you’re curious about the residents in the raspberries, like Ken was:


BREAD RECIPE RATING: 4 of 5 glasses of coffee.

Zucchini lemon bread
Author: Jen
Prep time: 15 mins
Cook time: 55 mins
Total time: 1 hour 10 mins
Makes 1 loaf
  • 2 eggs, lightly beaten
  • Juice and zest of 1 lemon
  • 1/2 C Greek yogurt (Original: 1/2 cup vegetable oil)
  • 2 tsp vanilla extract
  • 1/2 C white sugar
  • 1/2 C brown sugar
  • 1 cup shredded/grated zucchini
  • 3/4 C all purpose flour
  • 3/4 C whole wheat flour
  • 1/2 tsp kosher salt
  • 1/8 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp ground cinnamon
  1. Preheat oven to 350 degrees and grease an 8.5 x 4.5 loaf pan.
  2. In a large bowl, beat the eggs, vanilla, yogurt and both sugars. Add lemon juice and grated zest of the lemon. Add zucchini.
  3. In a separate bowl, mix the flours, salt, baking powder, baking soda, and cinnamon. Add to the wet mixture.
  4. Pour into prepared pan.
  5. Bake 55 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean. Cool in the pan and turn out onto wire racks.
  6. Enjoy!


This entry was posted in 4 Wine Glasses, Breakfast, Dessert, Vegetarian and tagged , . Bookmark the permalink.

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