Luscious Lemon Zucchini Bread: A Zesty Loaf Recipe

Why Make This Recipe

Luscious Lemon Zucchini Bread is the perfect blend of zesty flavors and moist texture. This recipe is a great way to enjoy the freshness of summer produce while adding a unique twist to your typical bread. Not only does the zucchini add moisture, but the bright lemon flavor makes it a refreshing treat. Plus, it’s simple to make and perfect for breakfast, snacks, or dessert.

How to Make Luscious Lemon Zucchini Bread

Ingredients

• 1½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 cup granulated sugar
• 2 large eggs, room temperature
• ½ cup vegetable oil
• 2 tbsp fresh lemon juice
• Zest of 1 large lemon
• 1 cup shredded zucchini, moisture removed
• ½ cup plain yogurt or sour cream

Directions

1. Grate 1 medium zucchini using the large holes of a box grater and squeeze out excess moisture using a clean kitchen towel.
2. Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan with butter and dust it with flour.
3. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
4. Create a well in the dry ingredients, then add the eggs, oil, lemon juice, and lemon zest. Whisk the wet ingredients together and gradually incorporate the dry ingredients.
5. Gently fold in the shredded zucchini and yogurt using a spatula.
6. Pour the batter into the prepared pan, smooth the top, and create a shallow valley down the center.
7. Bake for 45–50 minutes until golden and a toothpick inserted in the center comes out with a few moist crumbs.
8. Cool in the pan for 10 minutes, then transfer to a wire rack and cool for at least 30 minutes before slicing.

How to Serve Luscious Lemon Zucchini Bread

You can serve Luscious Lemon Zucchini Bread warm or at room temperature. It pairs nicely with a pat of butter or a dollop of cream cheese. You can also enjoy it plain for a light and refreshing snack.

How to Store Luscious Lemon Zucchini Bread

To store your Luscious Lemon Zucchini Bread, wrap it tightly in plastic wrap or aluminum foil. It can be kept at room temperature for up to 3 days. For longer storage, place it in the refrigerator for up to a week, or freeze it for up to 3 months.

Tips to Make Luscious Lemon Zucchini Bread

• Always squeeze out as much moisture from the zucchini as possible to prevent a soggy bread.
• Use fresh lemon juice and zest for the best flavor.
• Make sure your eggs are at room temperature for better mixing and fluffiness.
• If you want an even more pronounced lemon flavor, consider adding a lemon glaze on top after baking.

Variation

You can add nuts or chocolate chips to the batter for added texture and sweetness. Chopped walnuts or pecans work well with the lemon flavor, while chocolate chips can make it a delightful dessert option.

Luscious Lemon Zucchini Bread

A delicious blend of zesty lemon and moist zucchini, perfect for breakfast or as a light snack.

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Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Breakfast, Dessert, Snack

Cuisine American

Servings 10 slices

Calories 180 kcal

Ingredients

  

Dry Ingredients

• 1.5 cups all-purpose flour
• 1 tsp baking powder
• 0.5 tsp baking soda
• 0.25 tsp salt
• 1 cup granulated sugar

Wet Ingredients

• 2 large eggs, room temperature Bring to room temperature for better mixing.
• 0.5 cups vegetable oil
• 2 tbsp fresh lemon juice Use fresh for best flavor.
• Zest of 1 large lemon Provides a zesty flavor.
• 1 cup shredded zucchini, moisture removed Squeeze out excess moisture.
• 0.5 cups plain yogurt or sour cream

Instructions

 

Preparation

• Grate 1 medium zucchini and squeeze out excess moisture.
• Preheat the oven to 350°F (175°C). Grease a 9×5 inch loaf pan with butter and dust it with flour.
• In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
• Create a well in the dry ingredients and add the eggs, oil, lemon juice, and lemon zest. Whisk together.
• Gradually incorporate the dry ingredients.
• Gently fold in the shredded zucchini and yogurt using a spatula.
• Pour the batter into the prepared pan, smoothing the top and creating a shallow valley down the center.

Baking

• Bake for 45–50 minutes until golden and a toothpick inserted in the center comes out with a few moist crumbs.
• Cool in the pan for 10 minutes, then transfer to a wire rack to cool for at least 30 minutes before slicing.

Notes

Serve warm or at room temperature with butter or cream cheese. Wrap tightly in plastic or foil for storage.

Keyword Baking, Lemon Bread, Quick Bread, Summer Recipes, Zucchini Bread

FAQs

Q: Can I use other types of flour?
A: Yes, you can use whole wheat flour or gluten-free flour as a substitute, but it may change the texture slightly.

Q: How do I know when the bread is done?
A: The bread is done when it is golden brown and a toothpick inserted into the center comes out with a few moist crumbs.

Q: Can I make muffins instead of bread?
A: Yes, you can pour the batter into a muffin tin and bake for about 20-25 minutes for delicious lemon zucchini muffins.

✨ If you enjoyed this, don’t miss my Apple Cinnamon Crumb Cake for another fall classic!

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