Lemon Zucchini Mini Loaves
Fall in love with these Lemon Zucchini Mini Loaves; a fresh, bakery-style treat that’s moist, bright, and perfectly sweet. Made with Greek yogurt, fresh lemon juice, and grated zucchini, they’re tender, flavorful, and topped with a simple yet stunning lemon glaze.
Why You’ll Love These Lemon Zucchini Mini Loaves
- Ultra Moist: Thanks to Greek yogurt and shredded zucchini.
- Fresh Citrus Flavor: Lemon juice and zest brighten every bite.
- Perfectly Sweet: Balanced with a tangy lemon glaze.
- Great for Gifting: Mini loaves are cute, portable, and personal-sized!
- Freezer-Friendly: Bake now, enjoy later.
Making Lemon Zucchini Mini Loaves
First, butter five 3 x 5.75″ loaf pans, then set them aside.
Next, shred the zucchini and let them rest on some paper towels. Also, cover them with more paper towels to absorb even more of the moisture. The more you get out, the better. Trust me, it will still be moist and tender.
Then, mix the dry ingredients in a medium bowl: the flour, baking soda, baking powder, salt, and lemon zest. Whisk until blended, then set aside.
In a large bowl, beat the sugar, oil, Greek yogurt, and lemon juice. Once creamy, add one egg at a time, thoroughly mixing before adding another egg. Somewhere along the way, throw in the vanilla, too.
Next, add the dry ingredients into the wet ingredients in batches. Scrape sides as needed, and only combine the ingredients. In other words, do not over mix or you’ll end up with little bricks instead of mini loaves.
Then, fold in the zucchini. Divide the batter into the loaf pans evenly and bake in a preheated oven set for 350°F for 40 – 45 minutes. Check if they’re done by inserting a toothpick into the center of one of the loaves. The toothpick should be clean. It’s ok, though, if there are tiny crumbs.
Let the bread cool for 10 minutes before removing them from the pans, then let them cool completely on a wire rack. If you used a foil pan, however, you don’t need to remove them. I often times use the foil pans that come with lids when I give the bread as a gift. My other pans are non-stick, so the bread needs to come out of those.
Can I Make Them in Larger Pans?
Yes. Make the same batter, only divide the batter evenly between 2 – 8 1/2 x 4 1/2″ bread pans. Cooking time is longer — start checking if done after 55 minutes.
How to Make the Lemon Glaze
In a small bowl, whisk together:
- 1 cup powdered sugar
- 2–3 teaspoons lemon juice (more if you want it thinner)
Whisk until smooth and pourable. Drizzle over the cooled mini loaves.
Then, for extra zing and beauty, sprinkle with more lemon zest.
Tips for Best Results
- Don’t skip the zest: It gives an extra pop of lemon flavor you can’t get from juice alone.
- Dry the zucchini: Don’t squeeze it completely dry—you want the moisture, just not the excess.
- Use high-quality Greek yogurt: Full-fat or 2% gives the best texture.
Can You Freeze Lemon Zucchini Mini Loaves?
Absolutely! Wrap each loaf tightly in plastic wrap, then place in a freezer-safe bag. They’ll keep for up to 2 months. Glaze after thawing for best presentation.
Serving Ideas
- Pair with iced tea or coffee for an afternoon treat.
- Slice and serve with whipped cream and berries for a light dessert.
- Wrap in parchment and twine for the perfect homemade gift.
- Warm it up and serve with butter on your brunch table — watch it disappear.
Inspired Recipes
If you’re looking for more “lemon” recipes, click HERE, and for more “zucchini” recipes, I’ll take you HERE. You can also enter any key word in the search bar if you’re looking for something in particular, like “chocolate.”
If you tried and love this recipe, please leave a 5-star rating on the recipe card and consider leaving a comment below. Thank you so much.
Lemon Zucchini Mini Loaves
Ingredients
Mini Loaves:
- 3 cups all-purpose flour
- 1 tsp. baking soda
- 1/4 tsp. baking powder
- 2 tsp. lemon zest (freshly grated lemon peel)
- 1 tsp. salt
- 2 cups granulated sugar
- 1 cup vegetable oil (or canola)
- 5.3 oz. Greek yogurt (lemon, plain, or vanilla)
- 1 Tbsp. lemon juice
- 3 large eggs
- 1 tsp. vanilla extract
- 2 cups grated zucchini
Lemon Glaze:
- 1 cup powdered sugar
- 2 – 3 tsp. lemon juice
- OPTIONAL GARNISH: fresh lemon zest for tops
Instructions
Mini Loaves:
- Butter 5 – 3 x 5.75" mini bread loaf pans. Set aside.Grate zucchini and let sit on paper towels with more paper towels on top to absorb extra moisture.Preheat oven to 350°F.
- In medium bowl, whisk together flour, baking soda, baking powder, lemon zest, and salt.
- In large bowl, beat together sugar, oil, Greek yogurt, and lemon juice until creamy. Add one egg at a time, allowing each to be incorporated before adding the next one. Add vanilla.
- With beaters on low speed, add dry ingredients to wet ingredients in batches. Scrape sides as needed. Mix just until combined, do not over mix. Fold in zucchini. Divide batter evenly into prepared pans.
- Bake for 40 – 45 minutes, or until a toothpick inserted in center comes out clean or with tiny crumbs. Let cool for 10 minutes before removing from pans, then let cool completely on wire rack.
Lemon Glaze:
- Stir together powdered sugar with lemon juice until you reach desired consistency. Drizzle over cooled bread with spoon or fork, or place in plastic bag and snip the tip to pipe over the tops.
- Optional Garnish: grate fresh lemon zest over the tops of each mini loaf. Enjoy!
Nutrition
Lemon Zucchini Mini Loaves
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