Luscious Lemon Zucchini Bread (Print)
A light, tender loaf that blends zesty lemon with garden-fresh zucchini for a delightful breakfast, snack, or dessert option.
# Ingredients:
→ Dry Ingredients
01 -
1½ cups all-purpose flour
02 -
1 tsp baking powder
03 -
½ tsp baking soda
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¼ tsp salt
05 -
1 cup granulated sugar
→ Wet Ingredients
06 -
2 large eggs, room temperature
07 -
½ cup vegetable oil
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2 tbsp fresh lemon juice
09 -
Zest of 1 large lemon
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1 cup shredded zucchini, moisture removed
11 -
½ cup plain yogurt or sour cream
# Directions:
01 -
Grate 1 medium zucchini using the large holes of a box grater and squeeze out excess moisture using a clean kitchen towel.
02 -
Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan with butter and dust with flour.
03 -
In a large bowl, whisk together flour, baking powder, baking soda, and salt.
04 -
Create a well in the dry ingredients, add eggs, oil, lemon juice, and lemon zest. Whisk the wet ingredients together, then gradually incorporate the dry ingredients.
05 -
Gently fold in the shredded zucchini and yogurt using a spatula.
06 -
Pour the batter into the prepared pan, smooth the top, and create a shallow valley down the center.
07 -
Bake for 45–50 minutes until golden and a toothpick inserted in the center comes out with a few moist crumbs.
08 -
Cool in the pan for 10 minutes, then transfer to a wire rack and cool for at least 30 minutes before slicing.
# Notes:
01 -
Do not overmix the batter to avoid dense texture.
02 -
Use room-temperature ingredients for best results.
03 -
You can freeze individual slices for quick snacks.
04 -
Rubbing lemon zest into sugar enhances citrus flavor.