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.
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.
Instructions
Preparation
- Grate 1 medium zucchini using the large holes of a box grater. Squeeze out excess moisture using a clean kitchen towel.
- Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan with butter and dust with flour.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- Create a well in the center of the dry ingredients, adding eggs, oil, lemon juice, and lemon zest. Whisk together.
- Gently fold in the shredded zucchini and yogurt using a spatula.
Baking
- Pour the batter into the prepared loaf pan, smoothing out the top.
- Place the loaf in your preheated oven and bake for 45–50 minutes until golden brown.
- 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.