Description
Enjoy this Luscious Lemon Zucchini Bread, a delightful combination of moist zucchini and bright lemon flavor. Perfect for breakfast or snacks!
Ingredients
Scale
- 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
Instructions
- 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 oven to 350°F (175°C). Grease a 9×5 inch loaf pan with butter and dust with flour.
- 3. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- 4. 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.
- 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.
Notes
- Do not overmix the batter to avoid dense texture.
- Use room-temperature ingredients for best results.
- You can freeze individual slices for quick snacks.
- Rubbing lemon zest into sugar enhances citrus flavor.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg