Luscious Lemon Zucchini Bread is a delightful twist on traditional zucchini bread, combining the fresh flavors of lemon with the moisture of zucchini for a light, soft, and flavorful loaf. The hint of citrus elevates the taste, while the zucchini keeps the bread incredibly moist without overpowering the other flavors. This recipe makes the perfect snack, breakfast treat, or even a sweet addition to any gathering.

The combination of lemon and zucchini creates a refreshing contrast of flavors. With a rich, moist texture and a burst of citrus, it’s a perfect recipe for using up extra zucchini during the summer months. The addition of yogurt or sour cream provides a touch of creaminess, while the slight tang balances the sweetness of the bread. Whether you’re looking to enjoy it fresh from the oven or as an afternoon pick-me-up with a cup of tea, this lemon zucchini bread is sure to impress.

Why You’ll Love This Recipe

1. Perfect Moisture and Texture

The zucchini adds moisture without making the bread soggy, giving it a perfect, light, and tender crumb.

2. Refreshing Citrus Flavor

The lemon juice and zest add a bright, fresh citrus flavor that perfectly complements the richness of the zucchini.

3. Easy to Make

This simple recipe requires minimal ingredients and basic baking techniques, making it accessible to bakers of all levels.

4. Healthy-ish

The addition of zucchini increases the bread’s fiber content, while the yogurt or sour cream adds a creamy texture without too much added fat.

5. Versatile

Enjoy this bread on its own or topped with a spread, like cream cheese or a dollop of whipped butter. It’s perfect for breakfast, snacks, or even a light dessert.

Ingredients

For the Zucchini Bread:

All-purpose flour
Baking powder
Baking soda
Salt
Granulated sugar
Large eggs
Vegetable oil
Lemon juice
Zest of 1 lemon
Shredded zucchini (excess moisture removed)
Plain yogurt or sour cream

Variations

Lemon Glaze: Drizzle a simple lemon glaze made with powdered sugar and lemon juice over the top of the loaf to add extra sweetness and a glossy finish.
Add-ins: You can fold in some walnuts, pecans, or chocolate chips for added texture and flavor.
Make it Vegan: Replace the eggs with flax eggs and the yogurt or sour cream with a dairy-free alternative, like coconut yogurt, to make it vegan-friendly.

How to Make the Recipe

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease and flour a loaf pan, or line it with parchment paper for easy removal.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.

Step 3: Combine Wet Ingredients

In a large bowl, whisk the granulated sugar, eggs, vegetable oil, lemon juice, and lemon zest until smooth and well combined.

Step 4: Add Zucchini and Yogurt

Fold in the shredded zucchini (make sure to squeeze out any excess moisture) and the yogurt (or sour cream) until fully incorporated.

Step 5: Mix Wet and Dry Ingredients

Gradually add the dry ingredients to the wet ingredients and stir until just combined. Be careful not to overmix.

Step 6: Bake

Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, cover it loosely with aluminum foil and continue baking.

Step 7: Cool

Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Tips for Making the Recipe

Squeeze Excess Moisture from Zucchini: To prevent the bread from being too wet, make sure to squeeze out as much moisture as possible from the shredded zucchini before adding it to the batter.
Don’t Overmix: Mix the ingredients until just combined to avoid a dense loaf.
Check for Doneness: Ovens vary, so check for doneness by inserting a toothpick into the center of the bread. If it comes out clean, the bread is done.
Add More Lemon: If you want a more intense lemon flavor, increase the lemon zest and juice, or consider adding a teaspoon of lemon extract.

How to Serve

Luscious Lemon Zucchini Bread can be served on its own, or you can enjoy it with a spread like cream cheese, butter, or a drizzle of honey. It’s a perfect treat for breakfast, a midday snack, or even as a light dessert after dinner.

Make Ahead and Storage

Storing Leftovers

Store any leftover bread in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to a week if you prefer a chilled slice.

Freezing

This bread freezes wonderfully. Wrap it tightly in plastic wrap and aluminum foil, or place it in a freezer-safe bag. It can be frozen for up to 3 months. Thaw it at room temperature before serving.

Reheating

To reheat, simply warm slices in the microwave for about 10 seconds or toast them lightly in a toaster oven for a crispy exterior.

FAQs

1. Can I use whole wheat flour in place of all-purpose flour?

Yes, you can substitute whole wheat flour for all-purpose flour, but the texture will be denser. You may need to add a bit more liquid to compensate for the added density.

2. Can I add other fruits or vegetables to this bread?

You can try adding finely grated carrots or apples for a different flavor profile. Just be sure to remove excess moisture from any added ingredients.

3. Can I make this bread gluten-free?

Yes, you can use a gluten-free all-purpose flour blend to make this recipe gluten-free. Be sure to check for other ingredients that may contain gluten, such as baking powder.

4. Can I use a different type of oil?

Yes, you can use any neutral oil, like canola or sunflower oil, in place of vegetable oil.

5. How do I know when the bread is done?

The bread is done when a toothpick inserted into the center comes out clean, with no wet batter attached. If it’s too moist, bake for an additional 5-10 minutes.

6. Can I make mini loaves?

Yes, this recipe can be used to make mini loaves. Just adjust the baking time accordingly, usually about 25-30 minutes.

7. Can I freeze this bread?

Yes, this zucchini bread freezes very well. Be sure to wrap it tightly in plastic wrap and aluminum foil or place it in a freezer-safe bag.

8. Can I use Greek yogurt instead of regular yogurt?

Yes, you can use Greek yogurt, but it may make the bread a bit denser. It will also add a tangy flavor that complements the lemon.

9. How long will this bread last?

This bread stays fresh for up to 3 days at room temperature or up to a week in the fridge.

10. Can I make this recipe dairy-free?

Yes, you can use a non-dairy yogurt or sour cream substitute, like coconut yogurt, to make this recipe dairy-free.

Conclusion

Luscious Lemon Zucchini Bread is a light, citrusy loaf that offers the perfect balance of flavors. The combination of zucchini and lemon results in a moist, flavorful bread that can be enjoyed any time of day. With its easy preparation and delicious taste, it’s sure to become a favorite in your baking repertoire.