Luscious Lemon Zucchini Bread Recipe
The bright, sunny flavor of this Luscious Lemon Zucchini Bread: A Zesty Loaf You Need to Try is an absolute game-changer for quick breads. After extensive testing, I found that the combination of fresh lemon and moist zucchini creates an incredibly tender crumb with a perfectly balanced, not-too-sweet profile. This recipe is my go-to for using up summer squash, and it consistently earns rave reviews for its vibrant, bakery-quality taste.
PrintLuscious Lemon Zucchini Bread: A Zesty Loaf Recipe
Ingredients
Scale
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 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
- Grate 1 medium zucchini using the large holes of a box grater and squeeze out excess moisture using a clean kitchen towel.
- Preheat oven to 350°F (175°C). Grease a 9×5 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 dry ingredients, add eggs, oil, lemon juice, and lemon zest. Whisk the wet ingredients together, then gradually incorporate the dry ingredients.
- Gently fold in the shredded zucchini and yogurt using a spatula.
- Pour the batter into the prepared pan, smooth the top, and create a shallow valley down the center.
- Bake for 45–50 minutes until golden and a toothpick inserted in the center comes out with a few moist crumbs.
- Cool in the pan for 10 minutes, then transfer to a wire rack and cool for at least 30 minutes before slicing.
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