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Lemon Zucchini Bread

Recipe by Theresa Burke, DVM, Upper Arlington, Ohio
First place, Quick Breads (Fruit Bread Loaf), 2017

Baking temperature: 350 degrees
Baking time: 60 minutes
Yield: 1 9x5” loaf



  • 1 c vegetable oil
  • 6 oz. lemon Greek yogurt
  • 1 T lemon juice
  • 3 eggs
  • 2 c granulated sugar
  • 3 c King Arthur All-Purpose Flour
  • 1 t baking soda
  • ¼ t baking powder
  • 2 t lemon zest
  • 1 t salt
  • 2 c grated zucchini
  • 1 t vanilla extract

Lemon Glaze:

  • 1 c powdered sugar
  • 1-2 T lemon juice


  • 2 T lemon zest


  • Preheat oven to 350 degrees F and coat a 9x5” loaf pan with nonstick baking spray
  • In a large bowl, cream together the oil, Greek yogurt, lemon juice and sugar
  • Next, add one egg at a time, beating well after each addition
  • In a separate bowl, sift together the flour, baking powder, baking soda and salt. Add in lemon zest and whisk to combine
  • Add flour mixture to wet ingredients, mix until just combined
  • Add in zucchini and vanilla extract, and stir
  • Pour batter into pan. Bake for approximately 60 minutes or until a cake tester comes out clean. Cover loaf with aluminum foil after approximately 45 minutes to prevent over-browning
  • Allow to cool at least 10-20 minutes before removing from pan and placing on wire rack to cool completely
  • Mix lemon juice and powdered sugar together until well combined
  • With the bread still on the wire rack, drizzle glaze over the loaf
  • Sprinkle lemon zest over the top of the glaze as desired
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