Luscious Lemon Zucchini Bread Recipe
Whenever I want to bake something that tastes bright, feels comforting, and wows friends with every bite, I turn to this Luscious Lemon Zucchini Bread. The blend of fresh lemony zing and garden-fresh zucchini creates a loaf that’s impossibly moist, incredibly tender, and beautifully golden. Whether you’re looking for a clever way to sneak extra veggies into your sweets or simply craving a treat that dances along the line between tangy and sweet, this bread promises to become your new obsession. Perfect with coffee, afternoon tea, or as an impromptu dessert, the Luscious Lemon Zucchini Bread truly deserves a spot at your table.
Ingredients You’ll Need
With a handful of simple kitchen staples and a couple of fresh touches, every ingredient in this recipe works hard. Together, they craft a Luscious Lemon Zucchini Bread that’s brimming with color, just the right texture, and a lemony aroma that makes your kitchen smell like heaven.
- All-purpose flour: The backbone of the loaf, it gives just enough structure while keeping the crumb soft.
- Baking powder: Adds gentle lift, ensuring the bread bakes up tall and fluffy.
- Baking soda: Teams up with the acidic lemon and yogurt for supreme moistness and a beautifully golden crust.
- Salt: A hint of salt goes a long way to bring all the sweet and tangy flavors into perfect harmony.
- Granulated sugar: Sweetens the loaf just right and helps create a delicate, golden crust.
- Large eggs (room temperature): Bind everything together and add richness for a velvety crumb.
- Vegetable oil: Keeps the bread ultra-moist and tender—you won’t find any dry bites here.
- Fresh lemon juice: Infuses bright flavor throughout and gives the bread its signature citrus kick.
- Lemon zest: Ramps up the zing and adds a gorgeous aroma right from the first slice.
- Shredded zucchini (moisture removed): The secret to this bread’s incredible moisture—be sure to squeeze it dry for perfect texture.
- Plain yogurt or sour cream: Adds tang and a creamy richness that makes the loaf feel almost like cake.
How to Make Luscious Lemon Zucchini Bread
Step 1: Prep Your Zucchini
Grab a medium zucchini and your box grater—choose the large holes for just the right shred. Once grated, wrap the zucchini in a clean kitchen towel and squeeze hard over the sink to get rid of all that extra water. This step is key; drier zucchini means a beautifully textured Luscious Lemon Zucchini Bread without any soggy spots.
Step 2: Ready the Pan and Preheat
Set your oven to 350°F (175°C) so it’s piping hot when your batter is ready. Meanwhile, grease a 9×5 inch loaf pan with butter (get into every corner!) and dust it lightly with flour. This little trick helps your bread pop out easily, leaving no golden crumb behind.
Step 3: Combine Your Dry Ingredients
In a large bowl, whisk together your flour, baking powder, baking soda, and salt. Take a moment to break up any clumps—you’re aiming for a light, uniform mixture that bakes up evenly every time.
Step 4: Mix the Wet Ingredients Right In
Make a small well in the center of your dry ingredients. Add the eggs, vegetable oil, fresh lemon juice, and all that vibrant lemon zest straight into the bowl. Whisk just the wet ingredients together first, letting the lemony aroma hit you, then slowly incorporate the dry mix to form a thick batter.
Step 5: Fold in the Good Stuff
Switch to a spatula and gently fold the shredded, drained zucchini and yogurt (or sour cream) into the batter. Don’t overmix—a light touch keeps your Luscious Lemon Zucchini Bread soft and airy.
Step 6: Pan and Smooth the Batter
Pour the batter into your prepared pan and use the spatula to smooth the top. A helpful extra: gently drag your spatula down the center to make a shallow valley. This helps the bread rise evenly and gives you that signature split-top look.
Step 7: Bake to Golden Perfection
Slide the loaf pan into your preheated oven and bake for 45–50 minutes. You’re looking for a golden top and a toothpick inserted in the center to emerge with just a few moist crumbs. If in doubt, bake a minute or two longer rather than risking a gooey center.
Step 8: Cool and Slice
Let your finished loaf rest in the pan for about 10 minutes, then carefully lift it out onto a wire rack. Cool it for at least 30 minutes—if you can wait that long! Slicing while too warm might cause crumbling, so patience pays off here.
How to Serve Luscious Lemon Zucchini Bread
Garnishes
For a touch of extra beauty and flavor, try dusting slices with powdered sugar or zesting a little fresh lemon over the top right before serving. A drizzle of simple glaze (just powdered sugar and lemon juice) turns every bite into a sweet-tart treat.
Side Dishes
Pair your Luscious Lemon Zucchini Bread with a scoop of Greek yogurt or a crown of fresh berries. It’s fabulous alongside a steaming mug of tea or a frothy cappuccino, making breakfast or snack time feel extra special.
Creative Ways to Present
Surprise guests by slicing the bread and arranging it on a board with seasonal fruit, or cube it and serve with whipped mascarpone as a sweet finger food. For brunch, layer thin slices with lemon curd or berry preserves and watch everyone swoon.
Make Ahead and Storage
Storing Leftovers
Keep your Luscious Lemon Zucchini Bread moist and delicious by wrapping it tightly in plastic wrap or placing it in an airtight container. It stays wonderfully fresh at room temperature for up to three days—if it lasts that long!
Freezing
Wrap the cooled, unsliced loaf snugly in plastic wrap and then foil before stashing in the freezer. When you’re ready for a slice of sunshine, let it thaw overnight in the fridge for best texture and flavor.
Reheating
For that straight-from-the-oven magic, warm individual slices in the microwave for 10–15 seconds or toast them lightly in a skillet. The heat wakes up those lemony aromas and brings back that just-baked moistness.
FAQs
Can I use whole wheat flour instead?
Absolutely! Swapping in up to half whole wheat flour adds a lovely nuttiness and heartiness without sacrificing moisture or flavor. Just be aware it might create a slightly denser texture compared to classic Luscious Lemon Zucchini Bread.
What if I don’t have fresh lemons?
While nothing matches the zing of fresh lemon juice and zest, bottled lemon juice can work in a pinch. For zest, you can skip it or add a splash of pure lemon extract to boost citrus flavor.
How do I prevent soggy bread?
The trick is squeezing every bit of moisture out of the shredded zucchini before adding it to the batter. Too much water makes the bread gummy, so don’t skip this step for perfect Luscious Lemon Zucchini Bread every time.
Can I add nuts or berries?
Absolutely—fold in ½ cup of chopped walnuts, pecans, or fresh blueberries with the zucchini for exciting texture and flavor. Just be careful not to overload the batter so your loaf stays light and airy.
Is this bread suitable for freezing in individual slices?
Yes! Slice the completely cooled loaf, wrap each piece in plastic, and store them in a zip-top freezer bag. This way, you can enjoy a single serving of Luscious Lemon Zucchini Bread anytime the craving strikes.
Final Thoughts
There’s just something captivating about the mix of bright citrus and tender crumb in this Luscious Lemon Zucchini Bread. Whether you’re baking for yourself, your family, or to wow a crowd, this recipe is sure to earn glowing reviews. Give it a try—your kitchen (and tastebuds) will thank you!
Print
Luscious Lemon Zucchini Bread Recipe
- Total Time: 1 hour 5 minutes
- Yield: 1 loaf (about 10 slices) 1x
- Diet: Vegetarian
Description
This Luscious Lemon Zucchini Bread is a delightful twist on traditional zucchini bread, with the bright flavors of fresh lemon adding a zesty kick. Moist and tender, this bread is perfect for breakfast, brunch, or as a sweet snack.
Ingredients
Dry Ingredients:
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
Wet Ingredients:
- 1 cup granulated sugar
- 2 large eggs, room temperature
- ½ cup vegetable oil
- 2 tbsp fresh lemon juice
- Zest of 1 large lemon
- 1 cup shredded zucchini, moisture removed
- ½ cup plain yogurt or sour cream
Instructions
- Prepare Zucchini: Grate 1 medium zucchini using the large holes of a box grater and squeeze out excess moisture using a clean kitchen towel.
- Preheat Oven: Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan with butter and dust with flour.
- Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- Combine Wet Ingredients: Create a well in the dry ingredients, add eggs, oil, lemon juice, and lemon zest. Whisk the wet ingredients together, then gradually incorporate the dry ingredients.
- Add Zucchini and Yogurt: Gently fold in the shredded zucchini and yogurt using a spatula.
- Bake: Pour the batter into the prepared pan, smooth the top, and create a shallow valley down the center. Bake for 45–50 minutes until golden and a toothpick inserted in the center comes out with a few moist crumbs.
- Cool: Cool in the pan for 10 minutes, then transfer to a wire rack and cool for at least 30 minutes before slicing.
Notes
- You can add a glaze or frosting for extra sweetness.
- This bread freezes well, so you can make a double batch and store one for later.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 15g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
Keywords: Lemon Zucchini Bread, Zucchini Bread Recipe, Lemon Bread, Sweet Bread Recipe
