Description
A delightful and moist lemon zucchini bread that combines the freshness of lemon with the subtle sweetness of zucchini for a perfect summer treat. This easy-to-make quick bread is bursting with flavor and makes a great addition to any brunch or afternoon tea.
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon (optional)
Wet Ingredients:
- 1 ½ cups grated zucchini (about 1 medium zucchini)
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- ½ teaspoon vanilla extract
- ¼ cup plain Greek yogurt or sour cream
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon if using.
- Combine Wet Ingredients: In another bowl, beat the eggs with sugar, oil, lemon juice, lemon zest, yogurt or sour cream, and vanilla extract until smooth. Fold in the grated zucchini.
- Combine Wet and Dry: Add the wet ingredients to the dry ingredients and stir until just combined—do not overmix.
- Bake: Pour the batter into the prepared pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- You can add ½ cup of chopped walnuts or white chocolate chips for extra texture and flavor.
- For a tangy glaze, mix ½ cup powdered sugar with 1–2 tablespoons lemon juice and drizzle over the cooled bread.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 18g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6.5g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
