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Luscious Lemon Zucchini Bread

This delightful loaf combines zesty lemon brightness with the soft, moist texture of zucchini, creating a perfect sweet treat that's quick to prepare and kid-friendly.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1½ cups all-purpose flour This is the base, delivering a light and airy structure.
  • 1 tsp baking powder For a splendid rise.
  • ½ tsp baking soda Complementing the baking powder.
  • ¼ tsp salt To enhance flavors.
  • 1 cup granulated sugar For sweetness.
Wet Ingredients
  • 2 large eggs, room temperature They bind everything together.
  • ½ cup vegetable oil Adds richness.
  • 2 tbsp fresh lemon juice For zesty flavor.
  • 1 cup shredded zucchini, moisture removed Creates moist texture.
  • ½ cup plain yogurt or sour cream Enhances moistness.

Method
 

Preparation
  1. Grate 1 medium zucchini using the large holes of a box grater. Squeeze out excess moisture using a clean kitchen towel.
  2. Preheat your oven to 350°F (175°C). Grease a 9x5 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 center of the dry ingredients, adding eggs, oil, lemon juice, and lemon zest. Whisk together.
  5. Gently fold in the shredded zucchini and yogurt using a spatula.
Baking
  1. Pour the batter into the prepared loaf pan, smoothing out the top.
  2. Place the loaf in your preheated oven and bake for 45–50 minutes until golden brown.
  3. Allow the loaf to cool in the pan for about 10 minutes before transferring to a wire rack to cool for at least 30 minutes.

Notes

For healthier alternatives, consider using stevia for sugar, dairy-free yogurt, or whole wheat flour. To maintain the bread's freshness, slice and store in an airtight container or freeze individual portions.