If you are craving something bright, moist, and utterly irresistible, this Luscious Lemon Zucchini Bread Recipe is about to become your new favorite baking treasure. The wonderful combination of tangy lemon zest and juicy zucchini creates a perfectly balanced loaf that’s tender, flavorful, and bursting with freshness in every bite. It’s the kind of bread that feels like a sunny afternoon wrapped up on a plate — comforting yet lively, easy to make, and fantastic for any time of day. Whether you’re a seasoned baker or trying your hand at quick breads for the first time, this recipe will shine with simple ingredients and big heart.
Ingredients You’ll Need
Gathering the right ingredients is the first secret to success for this Luscious Lemon Zucchini Bread Recipe. Each component plays a crucial role—flour provides structure, while fresh lemon juice and zest give it a punch of zing. Zucchini keeps the bread moist and tender without overpowering the delicate lemon flavors. Let’s break it down!
- 1 ½ cups all-purpose flour: The base that holds everything together beautifully, ensuring your bread rises nicely.
- 1 tsp baking powder: Helps give your loaf a light, fluffy texture by making it rise properly.
- ½ tsp baking soda: Works with the acidity from lemon juice and yogurt to tenderize your bread and add lift.
- ¼ tsp salt: Enhances all the flavors and balances the sweetness perfectly.
- 1 cup granulated sugar: Adds just the right amount of sweetness and helps keep the crumb tender.
- 2 large eggs: Bind the ingredients firmly and create a rich crumb.
- ½ cup vegetable oil: Keeps the bread moist and gives it a lovely soft texture without heaviness.
- 2 tbsp lemon juice: Infuses vibrant citrus flavor that makes this bread unmistakably fresh and lively.
- Zest of 1 lemon: Adds an aromatic lemon burst and enhances the overall zinginess.
- 1 cup shredded zucchini (excess moisture removed): Adds moisture naturally and subtle earthiness, making the bread super tender.
- ½ cup plain yogurt or sour cream: Creates a tender crumb and balances the lemon’s acidity with creamy richness.
How to Make Luscious Lemon Zucchini Bread Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan to ensure your bread slides out easily once baked without sticking. This simple step makes all the difference in presentation and texture.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. These dry ingredients will create the perfect structure for your bread and must be evenly combined before mixing with the wet ingredients.
Step 3: Beat Eggs and Sugar
Take a large bowl and beat the granulated sugar and eggs until the mixture is light and fluffy. This process traps air that helps your bread rise beautifully and gives a lovely lightness to each slice.
Step 4: Add Oil, Lemon Juice, and Zest
Next, incorporate the vegetable oil, freshly squeezed lemon juice, and lemon zest into the egg and sugar mixture. Keep mixing until everything is smooth and bright—the zest especially adds those wonderful lemony aromas!
Step 5: Combine Wet and Dry Ingredients
Gradually add your dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing here to keep the bread tender and soft without developing too much gluten.
Step 6: Fold in Zucchini and Yogurt
Carefully fold in the shredded zucchini and your choice of yogurt or sour cream. These ingredients add moisture and a subtle creaminess that makes this lemon zucchini bread so delightfully rich and tender.
Step 7: Pour Batter and Bake
Pour your well-mixed batter into the prepared loaf pan and spread it out evenly. Place in the preheated oven and bake for 55 to 60 minutes. The bread is done once a toothpick inserted into the center comes out clean—golden and perfectly risen.
Step 8: Cool and Enjoy
Let your bread cool in the pan for about 10 minutes before transferring it to a wire rack. This cooling step helps the bread set nicely and makes slicing easier. Once cool, slice and delight in the fresh, tangy sweetness of your Luscious Lemon Zucchini Bread Recipe!
How to Serve Luscious Lemon Zucchini Bread Recipe
Garnishes
A dusting of powdered sugar or a thin lemon glaze drizzle can elevate the presentation and add a subtle extra touch of sweetness. Fresh mint or edible flowers are also a charming way to brighten up each slice and make it party-ready.
Side Dishes
This bread pairs wonderfully with a dollop of whipped cream or a smear of cream cheese for additional richness. It also complements a morning cup of tea or coffee perfectly, or serves as a refreshing dessert alongside fresh berries.
Creative Ways to Present
Try serving this bread as mini loaf slices at a brunch buffet or pack a few slices with some fresh fruit for a picnic treat. You could even toast a slice lightly to add a subtle crunch, then spread with honey or your favorite nut butter for an added twist.
Make Ahead and Storage
Storing Leftovers
Wrap your leftover zucchini bread in plastic wrap or place it in an airtight container to keep it moist and flavorful. Stored at room temperature, it should stay fresh for 2 to 3 days, perfect for quick snacks or breakfast treats.
Freezing
The Luscious Lemon Zucchini Bread Recipe freezes beautifully! Wrap the cooled loaf tightly in plastic wrap and then in foil, or slice first and freeze individual pieces. This way, you can thaw just what you need without wasting the rest.
Reheating
To bring back that fresh-baked feeling, warm slices in a toaster oven or microwave for a few seconds. Adding a little spread of butter or a touch of honey afterward enhances the flavors and richness wonderfully.
FAQs
Can I use gluten-free flour for this recipe?
Absolutely! Substitute all-purpose flour with your favorite gluten-free blend. Keep in mind that texture might vary slightly, so check doneness a few minutes early or late depending on your oven.
Is it necessary to remove moisture from the shredded zucchini?
Yes, removing extra moisture prevents your bread from becoming soggy. Simply squeeze the shredded zucchini in a clean kitchen towel or paper towels before folding it into the batter.
Can I substitute yogurt with sour cream?
Definitely. Both ingredients add similar moisture and tanginess, so feel free to use whichever you have on hand. Yogurt tends to be slightly lighter, while sour cream gives a richer crumb.
How long will this bread stay fresh if refrigerated?
If you prefer to store it in the fridge, wrap it well to prevent drying out. It can last up to a week refrigerated, but for best flavor and texture, serve closer to when you bake it.
Can I double the recipe to make two loaves?
Yes, doubling the ingredients and baking in two separate loaf pans works perfectly. Just keep the same temperature and adjust the baking time slightly if needed—start checking around 50 minutes.
Final Thoughts
There’s something truly special about this Luscious Lemon Zucchini Bread Recipe — it’s bright, comforting, and full of personality. Sharing this loaf with friends or family always brings smiles, and I hope it becomes a beloved staple in your kitchen too. Dive in, bake with love, and enjoy every zesty, tender bite!
Print
Luscious Lemon Zucchini Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 55-60 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (approximately 10 slices)
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Luscious Lemon Zucchini Bread is a moist and flavorful loaf combining the freshness of lemon zest and juice with the subtle earthiness of shredded zucchini. Perfect for breakfast or a light snack, this bread strikes a delightful balance between sweet and tangy, enhanced by the tender crumb achieved with yogurt or sour cream.
Ingredients
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
- 2 tbsp lemon juice
- Zest of 1 lemon
- 1 cup shredded zucchini (excess moisture removed)
- ½ cup plain yogurt or sour cream
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan to prevent sticking and ensure easy removal of the bread 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 and salt throughout the batter.
- Beat Sugar and Eggs: In a large bowl, beat together the granulated sugar and eggs until the mixture becomes light and fluffy, which helps create a tender texture in the finished bread.
- Add Oil and Lemon: Add the vegetable oil, lemon juice, and lemon zest to the sugar and egg mixture. Continue mixing until the ingredients are fully combined, infusing the batter with bright citrus flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined to avoid overmixing, which can make the bread tough.
- Fold in Zucchini and Yogurt: Gently fold in the shredded zucchini and plain yogurt (or sour cream) until evenly distributed throughout the batter, adding moisture and a tender crumb.
- Prepare for Baking: Pour the batter into the prepared loaf pan and spread it out evenly with a spatula to ensure uniform baking.
- Bake the Bread: Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean, indicating the bread is fully cooked.
- Cool the Bread: Let the bread cool in the pan for 10 minutes to set, then transfer it to a wire rack to cool completely to avoid sogginess on the bottom.
- Serve: Once cooled, slice and enjoy the delicious, zesty loaf as a snack or breakfast treat.
Notes
- Ensure excess moisture is removed from the shredded zucchini by squeezing it in a clean towel; too much moisture will make the bread soggy.
- You can substitute plain yogurt with sour cream for a richer flavor.
- Store leftover bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This bread freezes well; wrap it tightly in plastic wrap and place in a freezer bag for up to 3 months.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
