Description
This moist and flavorful Lemon Zucchini Bread combines freshly grated zucchini and bright lemon zest to create a delightful quick bread. Enhanced with Greek yogurt and a hint of vanilla, this loaf is perfect for breakfast or a tasty snack. Optional nuts add a pleasant crunch, making it a versatile and delicious treat.
Ingredients
Scale
Main Ingredients
- 2 cups grated zucchini
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup granulated sugar
- Zest of 2 lemons
- 1/2 cup unsalted butter, melted
- 1/2 cup plain Greek yogurt
- 2 large eggs
- 1 teaspoon vanilla extract
- Juice of 1 lemon
- Optional: 1/2 cup chopped walnuts or pecans
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set aside to prepare for baking.
- Prepare Zucchini: Grate the zucchini using a box grater or food processor. Use a clean kitchen towel to squeeze out excess moisture from the grated zucchini. Set the grated zucchini aside.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to ensure they are evenly distributed.
- Combine Sugar and Lemon Zest: In another bowl, combine the granulated sugar and lemon zest. Rub the zest into the sugar with your fingers until the mixture becomes fragrant, infusing the sugar with fresh citrus flavor.
- Add Wet Ingredients: To the sugar mixture, add the melted unsalted butter, plain Greek yogurt, eggs, vanilla extract, and lemon juice. Whisk these ingredients together until smooth and well combined.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined to avoid overmixing the batter.
- Incorporate Zucchini and Nuts: Gently fold in the grated zucchini and optional walnuts or pecans until they are evenly distributed throughout the batter.
- Fill Loaf Pan: Pour the batter into the prepared loaf pan, smoothing the top evenly with a spatula for uniform baking.
- Bake: Bake the bread in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean, indicating it is fully cooked.
- Cool: Allow the bread to cool in the pan for about 15 minutes to firm up, then carefully turn it out onto a wire rack to cool completely before slicing.
Notes
- Be sure to squeeze out as much moisture as possible from the grated zucchini to prevent a soggy bread texture.
- You can substitute walnuts with pecans or omit nuts altogether based on preference or allergies.
- For an extra lemony twist, consider adding a light lemon glaze after cooling.
- Storage: Store the bread tightly wrapped at room temperature for up to 3 days or refrigerate for up to a week.
- This bread freezes well; wrap it in plastic and foil before freezing and thaw overnight in the refrigerator.
