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Luscious Lemon Zucchini Bread Recipe


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3.9 from 45 reviews

  • Author: admin
  • Total Time: 1 hour 10 minutes
  • Yield: 1 loaf (about 12 slices) 1x
  • Diet: Vegetarian

Description

This Luscious Lemon Zucchini Bread is a moist, flavorful loaf combining the fresh zest and juice of lemons with tender shredded zucchini. Perfect for breakfast or a light snack, this bread balances sweetness with a subtle tang and moist texture thanks to yogurt or sour cream, making it irresistibly delicious and nutritious.


Ingredients

Scale

Dry Ingredients

  • 1 ½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt

Wet Ingredients

  • 1 cup granulated sugar
  • 2 large eggs
  • ½ cup vegetable oil
  • 2 tbsp lemon juice
  • Zest of 1 lemon
  • 1 cup shredded zucchini (excess moisture removed)
  • ½ cup plain yogurt or sour cream

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and lightly flour a 9×5-inch loaf pan to prevent sticking.
  2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this aside for later use.
  3. Beat Sugar and Eggs: In a large bowl, beat together the granulated sugar and eggs until the mixture becomes light and fluffy, ensuring a smooth texture for your bread.
  4. Add Wet Flavorings: Incorporate the vegetable oil, lemon juice, and lemon zest into the egg and sugar mixture, mixing thoroughly until well combined and aromatic.
  5. Mix Dry into Wet Ingredients: Gradually add the dry ingredient mixture into the wet ingredients, stirring gently until just combined to avoid overmixing and ensure tenderness.
  6. Fold in Zucchini and Yogurt: Carefully fold in the shredded zucchini and plain yogurt (or sour cream) until evenly distributed throughout the batter.
  7. Transfer to Pan: Pour the prepared batter into the greased loaf pan, spreading it evenly to promote uniform baking.
  8. Bake: Place the pan in your preheated oven and bake for 55-60 minutes. Check doneness by inserting a toothpick into the center; it should come out clean.
  9. Cool: Remove the loaf from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
  10. Serve: Once cooled, slice and enjoy this moist, flavorful lemon zucchini bread with your favorite beverage!

Notes

  • Make sure to remove excess moisture from the shredded zucchini by squeezing it gently with a clean kitchen towel or paper towels to prevent the bread from becoming soggy.
  • You can substitute yogurt with sour cream based on your preference for slight tanginess.
  • Storage: Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • For added texture, consider folding in ½ cup chopped nuts or chocolate chips before baking.
  • This bread freezes well: wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
  • Prep Time: 15 minutes
  • Cook Time: 55-60 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American