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Luscious Lemon Zucchini Bread: A Zesty Loaf Recipe

Luscious Lemon Zucchini Bread: A Zesty Loaf Recipe
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★★★★★

5.2 from 9 reviews

This Luscious Lemon Zucchini Bread is a moist, zesty loaf perfect for breakfast or an afternoon snack. Combining fresh lemon juice and zest with shredded zucchini, it offers a delightful balance of tangy citrus and subtle vegetable sweetness. Enhanced with yogurt for tenderness, this bread is simple to prepare and bakes to golden perfection with a soft crumb and a refreshing lemon aroma.

Ingredients

Scale

Dry Ingredients

  • 1½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt

Wet Ingredients

  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • ½ cup vegetable oil
  • 2 tbsp fresh lemon juice
  • Zest of 1 large lemon
  • 1 cup shredded zucchini, moisture removed
  • ½ cup plain yogurt or sour cream

Instructions

  1. Prepare the zucchini. Grate 1 medium zucchini using the large holes of a box grater and place it in a clean kitchen towel. Squeeze out as much excess moisture as possible to ensure the bread isn’t soggy.
  2. Preheat and prepare the pan. Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan with butter and dust with flour to prevent sticking.
  3. Mix dry ingredients. In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and seasoning.
  4. Combine wet ingredients. Create a well in the center of the dry ingredients and add the eggs, vegetable oil, fresh lemon juice, and lemon zest. Whisk these wet components until thoroughly combined.
  5. Combine wet and dry mixtures. Gradually incorporate the dry ingredients into the wet mixture, stirring just until combined to avoid overmixing, which can make the bread tough.
  6. Fold in zucchini and yogurt. Using a spatula, gently fold the shredded zucchini and plain yogurt or sour cream into the batter, ensuring they are evenly distributed.
  7. Prepare to bake. Pour the batter evenly into the prepared loaf pan. Smooth the top with a spatula and create a shallow valley down the center to help with even rising.
  8. Bake the bread. Place the loaf pan in the oven and bake for 45–50 minutes until the bread turns golden and a toothpick inserted into the center comes out with a few moist crumbs.
  9. Cool the bread. Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack and allow it to cool completely for at least 30 minutes before slicing to maintain structure.

Notes

  • Removing excess moisture from the zucchini is critical to prevent a soggy bread.
  • You can substitute plain yogurt with sour cream depending on preference; both add tenderness.
  • Ensure eggs are at room temperature to help with better mixing and texture.
  • For a gluten-free variation, substitute all-purpose flour with a gluten-free flour blend and adjust leavening accordingly.
  • Store bread in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.

Nutrition

Keywords: lemon zucchini bread, lemon loaf, zucchini bread recipe, citrus bread, moist zucchini bread, easy bread recipes, lemon zest bread

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