Luscious Lemon Zucchini Bread: A Zesty Loaf Recipe
A moist and flavorful bread filled with zucchini, lemon zest, and a hint of citrus, perfect for breakfast or a snack.
Ingredients
- 1 ½ cups all-purpose flour For a gluten-free option, substitute with a gluten-free flour blend.
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup granulated sugar
- 2 large eggs
- ½ cup vegetable oil You can use coconut oil for a healthier alternative.
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 1 cup shredded zucchini Excess moisture removed.
- ½ cup plain yogurt or sour cream Opt for plant-based yogurt if dairy-free.
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan.
- Grate the zucchini and squeeze out excess moisture.
- Mix dry ingredients (flour, baking powder, baking soda, salt) in a bowl.
- Combine sugar, eggs, oil, lemon juice, and zest in another bowl.
- Add the dry ingredients to the wet mixture, then fold in zucchini and yogurt.
- Pour batter into the loaf pan and bake for 50 minutes, or until a toothpick comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
For the best results, ensure to squeeze out as much moisture from the zucchini as possible before adding it to the batter.