Description
This Luscious Lemon Zucchini Bread is a moist, flavorful loaf combining the fresh zestiness of lemon with the subtle earthiness of shredded zucchini. Perfect for breakfast or a light dessert, this bread balances sweetness and tang, enriched with yogurt for added softness and a tender crumb. Easy to prepare and baked to golden perfection, it’s a delightful treat for any occasion.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
Wet Ingredients
- 1 cup granulated sugar
- 2 large eggs
- ½ cup vegetable oil (or coconut oil)
- 2 tbsp lemon juice
- Zest of 1 lemon
- 1 cup shredded zucchini (excess moisture removed)
- ½ cup plain yogurt (or plant-based yogurt)
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease a loaf pan and line it with parchment paper to ensure the bread doesn’t stick and to allow easy removal after baking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This ensures even distribution of the leavening agents throughout the flour.
- Combine wet ingredients: In a separate large bowl, mix the granulated sugar, eggs, vegetable oil, lemon juice, and lemon zest until you achieve a smooth and uniform mixture. The zest and juice add a fresh citrus flavor.
- Fold in zucchini and yogurt: Gently fold the shredded zucchini and plain yogurt into the wet mixture. The zucchini adds moisture and texture, while the yogurt helps keep the bread tender.
- Combine mixtures: Carefully add the dry ingredients to the wet ingredients, folding together until just blended. Avoid overmixing as this can make the bread dense and tough.
- Bake: Pour the batter into the prepared loaf pan and spread it evenly. Bake in the preheated oven for 50–60 minutes. Check doneness by inserting a toothpick in the center; if it comes out clean, the bread is ready.
- Cool: Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then transfer to a wire rack to cool completely before slicing and serving.
Notes
- Make sure to squeeze excess moisture out of the shredded zucchini to prevent soggy bread.
- You can substitute plain yogurt with a plant-based alternative to make it dairy-free.
- For a more intense lemon flavor, consider adding an additional teaspoon of lemon zest.
- Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Freezing slices is possible for up to 3 months; thaw before serving.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of loaf)
- Calories: 220 kcal
- Sugar: 14 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1.5 g
- Protein: 4 g
- Cholesterol: 40 mg
Keywords: lemon zucchini bread, lemon loaf, zucchini bread, moist zucchini bread, lemon dessert, breakfast bread, easy baking, healthy sweet bread
