Luscious Lemon Zucchini Bread
A delightful treat that combines bright lemon zest and moist zucchini for a flavorful bread, perfect for any occasion.
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour The base of this bread, providing a light and fluffy texture.
- 1 tsp baking powder For that delightful rise, ensuring your bread is perfectly fluffy.
- 0.5 tsp baking soda Adds extra lift and contributes to the bread's delightful crumb.
- 0.25 tsp salt Enhances flavor, balancing the sweetness beautifully.
Wet Ingredients
- 1 cup granulated sugar Provides sweetness that contrasts perfectly with the tangy lemon.
- 2 large eggs, room temperature Binds the mixture and contributes to a tender crumb.
- 0.5 cup vegetable oil Adds moisture to keep the bread tender and rich.
- 2 tbsp fresh lemon juice Provides a bright, zesty flavor that elevates the whole loaf.
- 1 large lemon zest Infuses the batter with aromatic citrus notes.
- 1 cup shredded zucchini, moisture removed Moistens the bread while adding subtle sweetness without overpowering flavors.
- 0.5 cup plain yogurt or sour cream Adds richness and helps to keep the bread moist and tender.
Instructions
Preparation
- Begin by grating the zucchini. Use a fine grater and, after grating, place the zucchini in a clean kitchen towel and squeeze out any excess moisture.
- Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan with oil or butter to prevent sticking.
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined and fluffy.
- In the center of the dry mixture, add the eggs, vegetable oil, fresh lemon juice, and the vibrant lemon zest. Whisk these together until fully combined.
- Gently fold in the shredded zucchini and yogurt until everything is just mixed, being careful not to over-mix, as this can make the bread dense.
- Pour the batter into your prepared loaf pan, smoothing the top for a nice, even bake.
Baking
- Place the loaf in your preheated oven and bake for 45-50 minutes. You’ll know it’s done when the top is golden brown and a toothpick inserted into the center comes out with moist crumbs clinging to it.
- Allow the loaf to cool in the pan for about 10 minutes, before transferring it to a wire rack to cool completely.
Notes
Serve warm for breakfast, as a mid-afternoon snack, or for dessert. This bread can be frozen for later enjoyment. It's nut-free unless you choose to add nuts.