If you’re on the hunt for a delightful treat that combines the fresh zestiness of lemon with the subtle earthiness of zucchini, you’re going to adore this Luscious Lemon Zucchini Bread Recipe. It’s a moist, tender loaf that balances bright citrus flavors with the natural sweetness and moisture from zucchini, making every bite a pure joy. Whether you’re enjoying it for breakfast, as a snack, or alongside your afternoon tea, this bread feels like a warm hug in edible form.
Ingredients You’ll Need
Gathering the right ingredients is the first step to creating magic in your kitchen, and this recipe keeps it simple yet essential. Each component plays a crucial role: from the flour providing structure to the lemon juice and zest brightening up the bread, and the zucchini adding moisture and a subtle vegetable twist that makes the loaf irresistibly soft.
- 1 ½ cups all-purpose flour: The foundation that gives your bread its perfect crumb texture.
- 1 tsp baking powder: A leavening agent that helps your loaf rise beautifully.
- ½ tsp baking soda: Works alongside baking powder for extra lift and lightness.
- ¼ tsp salt: Enhances all the flavors and balances the sweetness.
- 1 cup granulated sugar: Sweetens the bread, creating a tender crumb and golden color.
- 2 large eggs: Bind everything together and add richness to the loaf.
- ½ cup vegetable oil: Keeps the bread moist and soft for days.
- 2 tbsp lemon juice: Adds a fresh, tangy zing that brightens every bite.
- Zest of 1 lemon: Bursts of citrus aroma and flavor in every slice.
- 1 cup shredded zucchini (excess moisture removed): The secret to that luscious moistness without overpowering the lemon taste.
- ½ cup plain yogurt or sour cream: Adds richness and a touch of tang for balance and extra tenderness.
How to Make Luscious Lemon Zucchini Bread Recipe
Step 1: Prepare Your Pan and Ingredients
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan to ensure the bread releases easily after baking. While the oven warms, whisk together your dry ingredients — flour, baking powder, baking soda, and salt — in a medium bowl. Setting this aside helps streamline the mixing process later on.
Step 2: Beat Sugar and Eggs
In a large bowl, beat the sugar and eggs together until the mixture turns light and fluffy. This step is crucial as it incorporates air that makes the bread tender and slightly airy, giving the luscious texture we all crave.
Step 3: Add Lemon and Oil
Mix in the vegetable oil, lemon juice, and lemon zest until everything is well combined. This infusion of lemon is what sets the Luscious Lemon Zucchini Bread Recipe apart, lending a vibrant and refreshing punch.
Step 4: Combine Wet and Dry Ingredients
Gradually add your dry ingredient mixture to the wet mixture, stirring gently until just combined. Overmixing here can make the bread tough, so keep it light and easy.
Step 5: Fold in Zucchini and Yogurt
Gently fold in the shredded zucchini and yogurt (or sour cream). The zucchini adds moisture and subtle earthiness without overpowering the lemon flavor, while the yogurt contributes a velvet-like softness that’s utterly irresistible.
Step 6: Bake and Cool
Pour the batter into your prepared loaf pan, spreading it evenly. Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing. This patience will reward you with perfectly set slices.
How to Serve Luscious Lemon Zucchini Bread Recipe
Garnishes
Top your slices with a light dusting of powdered sugar or a thin glaze of lemon icing for an extra zesty touch. Fresh lemon zest sprinkled over the top right before serving amps up the citrus brightness and adds a visual pop that’s simply irresistible.
Side Dishes
This bread pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream for dessert. For a breakfast twist, serve it alongside fresh berries or a smear of cream cheese. Its fresh, bright flavors complement many simple sides without overwhelming them.
Creative Ways to Present
Turn your slices into delightful mini sandwiches by layering with mascarpone cheese and a few thin cucumber slices for an elegant afternoon tea snack. Alternatively, cube the bread and toast it lightly to serve as a base for lemon-flavored bread pudding, adding an extra layer of indulgence to your meal.
Make Ahead and Storage
Storing Leftovers
Wrap leftover Luscious Lemon Zucchini Bread Recipe tightly in plastic wrap or store it in an airtight container at room temperature. It stays fresh and moist for up to three days, making it easy to enjoy over a few relaxed mornings or afternoons.
Freezing
If you want to keep it longer, slice the bread and freeze it in a sealed freezer bag with parchment paper between slices to prevent sticking. It freezes beautifully and retains its flavor and texture for up to three months, so you can have a quick treat ready whenever you want.
Reheating
To bring back that freshly baked warmth, simply toast slices from frozen or reheat in the oven at 325°F (165°C) for about 10 minutes. This method ensures the bread remains moist inside with a lightly crisped exterior, just like fresh from the oven.
FAQs
Can I use whole wheat flour instead of all-purpose flour?
Absolutely! You can substitute whole wheat flour for a nuttier flavor and added fiber, but keep in mind it might make the bread a bit denser. For best results, try using half whole wheat and half all-purpose flour.
Do I need to peel the zucchini before shredding?
No need to peel the zucchini! The skin is thin and adds a nice texture and color to the bread while packing in nutrients.
Can I substitute the yogurt with something else?
Yes, if you don’t have yogurt or sour cream on hand, you can use buttermilk or even a bit of milk with a teaspoon of lemon juice for a similar tang and moisture balance.
How can I make the bread more lemony?
For an extra burst of lemon, add a little more zest or an additional tablespoon of lemon juice in the batter. Just be cautious not to add too much, or it might affect the texture slightly.
Is this bread suitable for freezing before or after baking?
It’s best to freeze the bread after baking and cooling for the freshest flavor. However, the batter can also be frozen in a tightly sealed container for up to a month – simply thaw and bake as directed.
Final Thoughts
This Luscious Lemon Zucchini Bread Recipe is one of those culinary gems that never fail to brighten the day. Its vibrant flavors, perfect moistness, and easy steps make it a joy to bake and even more delightful to share. Give it a try and watch it become a beloved staple in your recipe collection—you’ll find yourself reaching for it again and again.
Print
Luscious Lemon Zucchini Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 55-60 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (approximately 8 slices)
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Luscious Lemon Zucchini Bread is a moist, flavorful quick bread perfect for any time of day. Zesty lemon juice and zest combine with shredded zucchini and creamy yogurt to create a tender crumb with a delightful balance of citrus brightness and subtle sweetness. Easy to make and baked to perfection, this bread is a refreshing twist on classic zucchini bread.
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
Wet Ingredients
- 1 cup granulated sugar
- 2 large eggs
- ½ cup vegetable oil
- 2 tbsp lemon juice
- Zest of 1 lemon
- 1 cup shredded zucchini (excess moisture removed)
- ½ cup plain yogurt or sour cream
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt.
- Beat Eggs and Sugar: In a large bowl, beat the granulated sugar and eggs together until the mixture becomes light and fluffy, incorporating air for a tender texture.
- Add Wet Ingredients: Stir in the vegetable oil, fresh lemon juice, and lemon zest into the egg and sugar mixture until thoroughly combined.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently just until combined to avoid overmixing which can toughen the bread.
- Fold in Zucchini and Yogurt: Carefully fold in the shredded zucchini and plain yogurt (or sour cream) ensuring even distribution throughout the batter without deflating it.
- Pour Batter into Pan: Transfer the batter into the prepared loaf pan and spread it evenly with a spatula for uniform baking.
- Bake the Bread: Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean, indicating it’s cooked through.
- Cool the Bread: Allow the bread to cool in the pan for 10 minutes before carefully transferring it to a wire rack to cool completely, preventing sogginess.
- Serve: Once cooled, slice and enjoy this moist, zesty lemon zucchini bread as a snack or dessert.
Notes
- Be sure to remove excess moisture from the shredded zucchini by squeezing it in a clean kitchen towel to prevent a soggy loaf.
- Using plain yogurt or sour cream adds moisture and tenderness; feel free to substitute as preferred.
- Lemon zest enhances the citrus flavor but avoid the white pith as it can be bitter.
- Store leftover bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- This bread also freezes well; wrap tightly and freeze for up to 2 months.
