Introduction
Hey there, baking buddies! Let’s talk about summer. You know, those glorious days when the garden is overflowing, and suddenly you have an abundance of zucchini? We’ve all been there! Instead of letting those green beauties languish, let’s turn them into something absolutely magical. This Lemon Zucchini Bread recipe is a game-changer. It’s incredibly moist, bursting with bright lemon flavor, and has just the right hint of sweetness. Forget dry, boring quick breads – this is the one you’ll make on repeat. It’s so simple, you can whip it up even on a busy weeknight, and it disappears faster than you can say “more please!” Get ready to fall in love.
Why You’ll Love This Recipe
- Fast: Minimal prep means you’re enjoying warm bread sooner!
- Easy: Truly a beginner-friendly recipe, perfect for everyone.
- Giftable: Wrap up a loaf for a neighbor or friend – it’s always appreciated!
- Crowd-pleasing: Kids and adults alike adore this sweet, zesty treat.
- Uses Up Zucchini: A delicious way to handle that summer bounty!
Ingredients
Gather ’round, because we’re about to transform some simple pantry staples and garden goodness into pure joy. Here’s what you’ll need:
First up, the stars: The Zest of 1 Lemon brings that incredible citrus punch, and 1 cup of grated Zucchini. Don’t worry about peeling the zucchini, just give it a good wash and grate it up! You’ll also need 2 large Eggs to bind everything together and add richness.
For moisture and tang, we’ll add 2 tbsp of fresh Lemon Juice and 1/2 cup of plain Yogurt or sour cream. This is a key ingredient for that super moist texture!
Our dry team includes 1 1/2 cups of All-purpose Flour, 1 tsp of Baking Powder, and 1/2 tsp of Baking Soda for lift, 1 cup of Granulated Sugar for sweetness, and 1/4 tsp of Salt to balance it all out.
Last but not least, 1/2 cup of Vegetable Oil adds moisture without making the bread heavy.
How to Make It
Alright, let’s get baking! This is seriously easy, I promise.
First, preheat your oven to 350°F (175°C) and grease and flour a standard loaf pan. This helps ensure your beautiful bread slides out easily later.
In a medium bowl, whisk together your dry ingredients: the flour, baking powder, baking soda, sugar, and salt. Give it a good mix to make sure everything is evenly distributed.
In a separate, larger bowl, whisk together your wet ingredients: the eggs, lemon juice, vegetable oil, and yogurt (or sour cream). Mix until everything is well combined.
Now, add the grated zucchini and the lemon zest to the wet ingredients. Stir them in gently.
Pour the dry ingredients into the wet ingredients. Using a spoon or spatula, mix just until everything is combined. Be careful not to overmix! A few small lumps of flour are totally fine. Overmixing can make your bread tough, and we want it tender.
Pour the batter into your prepared loaf pan, smoothing the top a little.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and the edges should be pulling away slightly from the pan.
Let the bread cool in the pan for about 10-15 minutes before carefully turning it out onto a wire rack to cool completely. Waiting is the hardest part, I know!
Substitutions & Additions
This recipe is fantastic as is, but it’s also a great base for getting creative! Here are a few ideas:
- Nuts: Stir in 1/2 cup of chopped walnuts or pecans with the dry ingredients for some crunch.
- Chocolate: Add 1/2 cup of white chocolate chips or even dark chocolate chips – lemon and chocolate are a surprisingly delicious combo!
- Other Citrus: Not a lemon fan? Try lime zest and juice instead!
- Dairy Swap: If you don’t have yogurt or sour cream, you could try buttermilk, though the texture might be slightly different. Greek yogurt will give you a denser, moister loaf than regular yogurt.
- Spice It Up: A pinch of nutmeg or cinnamon can add a lovely warmth.
Tips for Success
- Don’t Overmix: I said it before, but it’s worth repeating! Mix only until just combined.
- Grate Finely: Use the smaller holes on your box grater for the zucchini. This helps it meld into the bread rather than being in chunky pieces.
- Measure Properly: Especially the flour! Spoon it into your measuring cup and level it off with a straight edge. Scooping directly from the bag can compact it, leading to too much flour and a dry loaf.
- Test for Doneness: Use that toothpick test! Ovens vary, so go by the toothpick, not just the time.
- Cool Before Slicing: Letting the bread cool helps it set properly. Slicing too early can result in a gummy texture.
How to Store It
Once your beautiful Lemon Zucchini Bread has cooled completely (seriously, wait!), store it properly to keep it fresh and moist.
At room temperature: Wrap the loaf tightly in plastic wrap and store it on your counter for up to 2-3 days.
In the refrigerator: For slightly longer storage, wrap tightly and keep it in the fridge for up to a week.
Freezing: Zucchini bread freezes beautifully! Wrap the cooled loaf (or individual slices) tightly in plastic wrap, then wrap again in foil or place in a freezer bag. It will keep in the freezer for up to 3 months. Thaw at room temperature.
FAQs
Q: Do I need to squeeze the water out of the grated zucchini?
A: No! That moisture is actually key to keeping this bread incredibly moist. Just grate and add it straight in.
Q: Can I use bottled lemon juice?
A: Fresh lemon juice will give you the brightest, best flavor, but bottled will work in a pinch. Always use fresh zest though!
Q: Why is my zucchini bread dense?
A: The most common culprits are overmixing the batter or using too much flour. Make sure you’re measuring your flour correctly and mixing just until the dry ingredients disappear.
Easy Lemon Zucchini Bread
Equipment
- Loaf pan Standard size
- Medium bowl
- Large bowl
- Whisk
- Spoon or spatula
- toothpick For testing doneness
- Wire rack For cooling
Ingredients
Hauptzutaten
- 1 Lemon Zest from 1 lemon
- 1 cup Grated Zucchini Don't worry about peeling, grate finely
- 2 Large Eggs
- 2 tbsp Fresh Lemon Juice
- 0.5 cup Plain Yogurt or Sour Cream Greek yogurt can be used for a denser loaf
- 1.5 cups All-purpose Flour Measure properly by spooning and leveling
- 1 tsp Baking Powder
- 0.5 tsp Baking Soda
- 1 cup Granulated Sugar
- 0.25 tsp Salt
- 0.5 cup Vegetable Oil
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour a standard loaf pan.
- In a medium bowl, whisk together the dry ingredients: the flour, baking powder, baking soda, sugar, and salt. Give it a good mix to make sure everything is evenly distributed.
- In a separate, larger bowl, whisk together your wet ingredients: the eggs, lemon juice, vegetable oil, and yogurt (or sour cream). Mix until everything is well combined.
- Now, add the grated zucchini and the lemon zest to the wet ingredients. Stir them in gently.
- Pour the dry ingredients into the wet ingredients. Using a spoon or spatula, mix just until everything is combined. Be careful not to overmix! A few small lumps of flour are totally fine.
- Pour the batter into your prepared loaf pan, smoothing the top a little.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and the edges should be pulling away slightly from the pan.
- Let the bread cool in the pan for about 10-15 minutes before carefully turning it out onto a wire rack to cool completely.