Description
This luscious lemon zucchini bread is the ultimate summer loaf—moist, fluffy, and loaded with citrus brightness and garden freshness.
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 or sour cream
Instructions
1. Preheat oven to 350°F. Grease or line a 9×5 loaf pan.
2. Whisk flour, baking powder, baking soda, and salt.
3. Beat sugar, eggs, oil, lemon juice, and zest until smooth.
4. Stir in zucchini and yogurt until evenly combined.
5. Fold dry ingredients into the wet mixture. Do not overmix.
6. Pour batter into pan and bake 50–55 minutes, until a toothpick comes out clean.
7. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Remove excess moisture from zucchini to prevent soggy texture.
Add a lemon glaze for extra zing if desired.
Freezes well—slice before freezing for easy grab-and-go.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Breads
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 17g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg