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Lemon Zucchini Bread: Moist and Irresistibly Zesty Delights

It's not just a delicious treat but a canvas for creativity. Whether you’re seeking a gluten-free version, a keto twist, or simply want to enjoy it as is, this bread delivers bakery-quality goodness in less than an hour. Its aroma wafting through the kitchen symphonizes with eager mouths waiting to savor its zesty charm.
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Prep Time 20 minutes
Cook Time 1 hour
Ingredients Method Notes

Ingredients
  

  • For the Batter
  • All-purpose flour 1½ cups – Provides structure and tenderness, a must for that luscious lemon zucchini bread texture.
  • Baking powder 1 tsp – Acts as a leavening agent for a light and airy loaf.
  • Baking soda ½ tsp – Reacts with the acid from lemon juice and yogurt, enhancing the rise.
  • Salt ¼ tsp – Balances out the sweetness and enhances flavor.
  • Granulated sugar 1 cup – Adds sweetness and keeps the bread moist.
  • Note: Can reduce to ¾ cup for a healthier twist or replace with erythritol for a keto-friendly option.
  • Large eggs room temperature (2) – Essential for binding and creating a tender crumb.
  • Vegetable oil ½ cup – Ensures incredible moisture throughout every slice.
  • Variation: Substitute with olive oil for a delightful Mediterranean flair.
  • Fresh lemon juice 2 tbsp – Injects zesty freshness and acidity, key to that bright flavor.
  • Lemon zest zest of 1 large lemon – Enhances the aromatic lemon flavor.
  • Pro tip: Rub the zest into the sugar before mixing to release those beautiful essential oils.
  • Shredded zucchini moisture removed (1 cup) – The secret ingredient for moistness and a hidden nutritional boost.
  • Prep note: Drain thoroughly using a clean kitchen towel to avoid a soggy loaf; save the liquid for smoothies if desired!
  • Plain yogurt or sour cream ½ cup – Adds tang and tenderness, creating a fluffy crumb.
  • Substitution: Use Greek yogurt for a thicker texture and protein boost; opt for plant-based yogurt for a dairy-free option.
  • For the Optional Lemon Glaze
  • Powdered sugar 1 cup – Creates the perfect sweet finish for your loaf.
  • Fresh lemon juice 2 tbsp – Infuses a burst of citrus flavor into the glaze, enhancing the zesty experience.
  • This ingredient breakdown will set you on the path to baking a truly incredible Luscious Lemon Zucchini Bread tailored to your dietary preferences while bursting with fresh, bright flavors. Happy baking!

Method
 

  1. Grate the Zucchini: Start by grating medium zucchini using the large holes of a box grater. Squeeze out approximately ¼ cup of liquid with a clean kitchen towel to prevent sogginess in your bread.
  2. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter, then dust lightly with flour, tapping out any excess to ensure a perfect crust.
  3. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This will aerate the flour and ensure a tender texture in your luscious lemon zucchini bread.
  4. Combine Wet Ingredients: Create a well in the center of the dry mixture. Add the room temperature eggs, vegetable oil, fresh lemon juice, and lemon zest to the well. Whisk these wet ingredients together gently before folding in the dry ingredients to avoid overmixing.
  5. Fold in Zucchini and Yogurt: Gently fold in the squeezed zucchini and yogurt (or sour cream) using a rubber spatula. Mix just until incorporated to keep the bread light and fluffy; a little lumpy is okay!
  6. Transfer to the Pan: Pour the batter into your prepared loaf pan. Smooth the top and create a shallow valley down the center to encourage even cracking and an attractive dome.
  7. Bake: Put your loaf in the oven and bake for 45–50 minutes, until the top is golden brown and feels springy to the touch. A toothpick inserted into the center should come out with a few moist crumbs.
  8. Cool: Allow the bread to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely for at least 30 minutes before slicing. This ensures clean cuts and a nicely set crumb.
  9. Optional: Dust with powdered sugar or drizzle with lemon glaze once cooled for an extra special touch!

Notes

How to Store and Freeze Luscious Lemon Zucchini Bread
Room Temperature: Keep the bread wrapped in plastic wrap or stored in an airtight container at room temperature for up to 2 days to maintain its freshness.
Fridge: For longer storage, place the loaf in the refrigerator, where it will last for about 5-7 days. Use paper towels inside the container to absorb excess moisture and prevent mold.
Freezer: Wrap the loaf tightly in plastic wrap, then place it in a freezer bag. It can be frozen for up to 3 months. For individual servings, slice before freezing for easy access!
Reheating: To enjoy your luscious lemon zucchini bread, thaw it overnight in the refrigerator or at room temperature for about 2 hours before warming slices gently in the microwave or oven at 300°F for 10 minutes.
Luscious Lemon Zucchini Bread Variations & Substitutions
Feel free to customize and get creative with your lemon zucchini bread for a personalized touch that suits your taste!