Description
This Luscious Lemon Zucchini Bread is a moist, flavorful treat combining the freshness of lemon zest and juice with the subtle earthiness of shredded zucchini. Perfectly balanced with a hint of tang from yogurt or sour cream, this bread is easy to make and ideal for breakfast, snacks, or dessert.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- 1 cup granulated sugar
- 2 large eggs
- ½ cup vegetable oil
- 2 tablespoons lemon juice
- Zest of 1 lemon
- 1 cup shredded zucchini (excess moisture removed)
- ½ cup plain yogurt or sour cream
Instructions
- Preheat the Oven and Prepare the Loaf Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper to ensure easy removal after baking.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside for later use.
- Mix the Wet Ingredients: In a large bowl, beat the granulated sugar, eggs, vegetable oil, lemon juice, and lemon zest until the mixture is smooth and well combined.
- Add the Zucchini and Yogurt or Sour Cream: Stir in the shredded zucchini ensuring any excess moisture has been pressed out, and then add the plain yogurt or sour cream. Mix until evenly incorporated.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently just until combined. Avoid overmixing to keep the bread tender.
- Bake the Bread: Pour the batter into the prepared loaf pan and spread it evenly. Place it in the oven and bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean. If the top starts browning too quickly, loosely cover the loaf with aluminum foil and continue baking.
- Cool and Serve: Allow the zucchini bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Once cooled, slice and enjoy your luscious lemon zucchini bread!
Notes
- Make sure to remove excess moisture from the shredded zucchini by squeezing it in a clean kitchen towel to prevent the bread from becoming soggy.
- Using yogurt or sour cream adds moisture and a slight tanginess, but you can substitute with an equal amount of buttermilk if preferred.
- If you prefer a sweeter bread, you can increase the sugar by 2 tablespoons.
- This bread keeps well at room temperature for 2-3 days, or refrigerate up to a week. It also freezes well for up to 3 months.
- For added texture, consider folding in ½ cup chopped nuts or chocolate chips before baking.
