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
- 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.
- 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.
- 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.
- 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.
- 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.
- Fold in Zucchini and Yogurt: Carefully fold in the shredded zucchini and plain yogurt (or sour cream) until evenly distributed throughout the batter.
- Transfer to Pan: Pour the prepared batter into the greased loaf pan, spreading it evenly to promote uniform baking.
- 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.
- 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.
- 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