Luscious Lemon Zucchini Bread: A Zesty Loaf Recipe
A moist, tender loaf packed with fresh zucchini and bright lemon flavor, perfect for breakfast, tea time, or as a light dessert.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (about 10 slices)
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup plain yogurt or sour cream
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 1/2 cups finely grated zucchini (about 1 medium zucchini)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, whisk together sugar, eggs, oil, yogurt, lemon juice, lemon zest, and vanilla until smooth.
- Gently fold in grated zucchini.
- Add the dry ingredients to the wet mixture and stir just until combined — do not overmix.
- Pour batter into the prepared loaf pan and smooth the top.
- Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- For extra lemon flavor, drizzle with a simple lemon glaze (powdered sugar + lemon juice) after cooling.
- Make sure to gently squeeze excess water from grated zucchini before adding to the batter.
- This bread freezes well — wrap tightly and store for up to 2 months.
