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Luscious Lemon Zucchini Bread: A Zesty Loaf Recipe

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This lemon zucchini bread combines fresh citrus flavor with the moisture of shredded zucchini for a light, tender, and irresistible loaf. Perfect for breakfast, snack, or dessert, it’s freezer-friendly and easily adaptable for gluten-free, dairy-free, or keto diets.

Ingredients

Scale
  • 1½ cupsall-purpose flour
  • 1 tspbaking powder
  • ½ tspbaking soda
  • ¼ tspsalt
  • 1 cupgranulated sugar
  • 2large eggs, room temperature
  • ½ cupvegetable oil
  • 2 tbspfresh lemon juice
  • Zest of1large lemon
  • 1 cupshredded zucchini, moisture removed
  • ½ cupplain 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.

Nutrition

Find it online: https://www.delicetreats.com/lemon-zucchini-bread-a-zesty-loaf-recipe/