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Lemon Zucchini Mini Loaves

These Lemon Zucchini Mini Loaves are a delicious way to enjoy garden zucchini with a refreshing citrus twist. With their tender crumb, zesty glaze, and hint of sweetness, they’re destined to become a favorite in your baking rotation.
Prep Time40 minutes
Active Time40 minutes
Total Time1 hour 20 minutes
Course: Bread, Breakfast, Dessert, Snack
Cuisine: American
Keyword: comfort food, fresh lemons, great gift, Greek yogurt, lemon zest, zucchini
Yield: 5 mini loaves
Calories: 759kcal
Author: Sweet Ordeal

Materials

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

Calories: 759kcal | Carbohydrates: 167g | Protein: 15g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 114mg | Sodium: 737mg | Potassium: 263mg | Fiber: 3g | Sugar: 108g | Vitamin A: 283IU | Vitamin C: 13mg | Calcium: 85mg | Iron: 4mg