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
Scale
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.
