Description

Luscious Lemon Zucchini Bread is a delightful treat that perfectly balances zesty lemon and moist zucchini for a refreshing twist on traditional bread. Ideal for breakfast, snacks, or dessert, this easy-to-make loaf captures the essence of summer with every slice. The vibrant flavors are complemented by the tender texture provided by the shredded zucchini, making it both a comforting and flavorful addition to your baking repertoire. Whether enjoyed plain or topped with cream cheese, this recipe is sure to impress family and friends alike.

Ingredients

Scale

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 (or coconut oil)
2 tbsp lemon juice
Zest of 1 lemon
1 cup shredded zucchini (excess moisture removed)
½ cup plain yogurt (or plant-based yogurt)

Instructions

Preheat your oven to 350°F (175°C) and prepare a greased loaf pan.
In a mixing bowl, combine flour, baking powder, baking soda, and salt; whisk together.
In another bowl, beat sugar, eggs, and vegetable oil until smooth. Stir in lemon juice, zest, and shredded zucchini along with yogurt.
Gradually mix the dry ingredients into the wet ingredients until just combined—do not overmix.
Pour the batter into the prepared loaf pan and bake for about 50–60 minutes or until a toothpick comes out clean.
Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 210
Sugar: 12g
Sodium: 150mg
Fat: 9g
Saturated Fat: 1g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 3g
Cholesterol: 30mg

Keywords: For a gluten-free version, substitute all-purpose flour with a gluten-free blend. Consider adding nuts like walnuts or sunflower seeds for added texture. This bread can be frozen for up to three months—simply wrap slices tightly in plastic wrap.