Description
Luscious Lemon Zucchini Bread is a delightful twist on traditional zucchini bread, infusing it with refreshing citrus flavors that brighten up every bite. This moist and flavorful loaf is perfect for any occasion—be it breakfast, an afternoon snack, or a light dessert. With its simple ingredients and straightforward preparation, even novice bakers can whip up this treat with ease. Enjoy it warm with a spread of cream cheese or lemon curd, or savor it alongside your favorite beverage. Versatile and delicious, this recipe not only helps utilize summer zucchini but also adds a zesty flair to your baking repertoire.
Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup granulated sugar
- 2 large eggs
- ½ cup vegetable oil
- 2 tbsp lemon juice
- Zest of 1 lemon
- 1 cup shredded zucchini (excess moisture removed)
- ½ cup plain yogurt
Instructions
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- In one bowl, mix flour, baking powder, baking soda, and salt. In another bowl, whisk together sugar and eggs before adding oil, lemon juice, zest, shredded zucchini, and yogurt.
- Gently fold the dry ingredients into the wet mixture until just combined—lumps are fine.
- Pour the batter into the prepared loaf pan and bake for 60–70 minutes or until a toothpick comes out clean.
- Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (50g)
- Calories: 170
- Sugar: 12g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: For gluten-free options, substitute all-purpose flour with a gluten-free blend. Squeeze excess moisture from zucchini to prevent sogginess.