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
Scale
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.
