Description
This Luscious Lemon Zucchini Bread is the perfect balance of citrusy brightness and moist, tender crumb. It sneaks in shredded zucchini for moisture and texture without overpowering the lemony flavor. Easy to make in one bowl, it’s ideal for breakfast, dessert, or a sweet snack with coffee or tea.
Ingredients
190 g (1½ cups) all-purpose flour
4 g (1 teaspoon) baking powder
2 g (1/2 teaspoon) baking soda
1 g (1/4 teaspoon) salt
200 g (1 cup) granulated sugar
2 large eggs, room temperature
120 ml (1/2 cup) vegetable oil
30 ml (2 tablespoons) fresh lemon juice
Zest of 1 large lemon
130 g (1 cup) shredded zucchini, moisture removed
120 g (1/2 cup) plain yogurt or sour cream
Instructions
Preheat oven to 175°C (350°F). Grease and flour a 9×5 inch loaf pan.
Grate zucchini and squeeze out as much liquid as possible.
In a large bowl, whisk flour, baking powder, baking soda, and salt.
Add eggs, oil, lemon juice, and zest. Whisk wet ingredients, then combine with dry.
Fold in zucchini and yogurt until just mixed.
Pour batter into prepared pan and smooth the top.
Bake 45–50 minutes, until a toothpick comes out with moist crumbs.
Cool in pan 10 minutes, then transfer to a wire rack to finish cooling.
Notes
Squeeze zucchini dry to avoid soggy bread.
Use fresh lemon juice and zest for best flavor.
Stir just until ingredients are combined for a light crumb.
Add poppy seeds, blueberries, or a lemon glaze for variation.
Can be frozen in slices for later enjoyment.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Bread / Dessert / Breakfast
- Method: Baking
- Cuisine: American