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Lemon Zucchini Bread – Luscious Recipe


  • Total Time: 1 hour
  • Yield: 12 slices 1x

Description

Lemon Zucchini Bread is a moist, tangy, and perfectly sweet quick bread combining fresh shredded zucchini and bright lemon zest with a tender crumb. The addition of yogurt or sour cream ensures a rich, soft texture while the lemon juice provides a refreshing zing. It’s a simple yet elegant treat ideal for breakfast, snacks, or dessert, and the loaf stays moist for days. Great for using summer zucchini, this bread is easy to prepare and always a crowd-pleaser. Those who love classic lemon desserts will appreciate its delicate flavor balance and versatility. Enjoy warm or at room temperature for the best taste!


Ingredients

Scale
  • 1½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • ½ cup vegetable oil
  • 2 tablespoons fresh lemon juice
  • Zest of 1 large lemon
  • 1 cup shredded zucchini, moisture removed
  • ½ cup plain yogurt or sour cream

Instructions

  1. Grate 1 medium zucchini and squeeze out excess moisture.
  2. Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan.
  3. Whisk together flour, baking powder, baking soda, and salt.
  4. In the dry ingredients, create a well and add eggs, oil, lemon juice, and zest.
  5. Gently fold in shredded zucchini and yogurt (or sour cream) until just combined.
  6. Pour the batter into the prepared loaf pan. Make a shallow valley down the center for even baking.
  7. Bake for 45-50 minutes, until golden and a toothpick comes out with moist crumbs.
  8. Cool bread in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Substitute Greek yogurt for sour cream for a lighter loaf or use coconut oil for added flavor. For a gluten-free version, use a 1:1 GF flour blend. Make ahead by baking, cooling, and wrapping well; freezes up to 3 months. Store leftovers wrapped at room temperature for up to 3 days or refrigerated for a week. If bread sinks, excess zucchini moisture may remain—ensure it’s squeezed well. Overmixing can cause dense loaves. To refresh, warm slices briefly in the oven. You can also add poppy seeds or swap part of the flour for whole wheat for a wholesome touch.

  • Prep Time: 15 minutes
  • Cook Time: 45-50 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/12 of loaf)
  • Calories: 210
  • Sugar: 15g
  • Sodium: 120mg
  • Fat: 9g
  • Saturated Fat: 1.5g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 29g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 32mg