Description
Lemon Zucchini Bread is a delightful, moist treat that embodies the refreshing essence of summer in every bite. This easy-to-make bread combines the zesty brightness of lemon with the tender sweetness of zucchini, creating a perfect balance that will leave your taste buds wanting more. Whether enjoyed as a morning snack, alongside a cup of tea, or as part of a brunch spread, this versatile loaf is sure to impress. With just a handful of simple ingredients and minimal prep time, you’ll have a delicious homemade loaf ready to share with family and friends.
Ingredients
- 1½ cups grated zucchini (lightly squeezed)
- 2 cups all-purpose flour
- ¾ cup sugar
- 2 large eggs
- ½ cup vegetable oil (or melted coconut oil)
- ⅓ cup plain Greek yogurt (or applesauce)
- 2 tbsp lemon zest
- 3 tbsp fresh lemon juice
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, beat eggs and mix with sugar, oil, yogurt (or applesauce), lemon zest, lemon juice, and vanilla until smooth.
- Gradually combine wet and dry ingredients without overmixing.
- Fold in grated zucchini gently.
- Pour batter into the prepared loaf pan and bake for 50–55 minutes or until golden brown and a toothpick comes out clean.
- Cool in the pan for 10–15 minutes before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 194
- Sugar: 10g
- Sodium: 129mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 38mg
Keywords: Squeeze excess moisture from the zucchini to avoid sogginess. Experiment by adding nuts or seeds for added texture. For an extra zing, drizzle additional lemon glaze on top before serving.