Description
This Lemon Zucchini Bread is a moist and flavorful quick bread that combines fresh zucchini with bright lemon zest and juice. Perfect for breakfast, a snack, or a light dessert, this loaf balances sweetness and citrus with the subtle earthiness of zucchini. Optional nuts add a pleasant crunch, making it a delightful treat for any time of day.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup granulated sugar
- Zest of 2 lemons
- 1/2 cup unsalted butter, melted
- 1/2 cup plain Greek yogurt
- 2 large eggs
- 1 teaspoon vanilla extract
- Juice of 1 lemon
- 2 cups grated zucchini (excess moisture squeezed out)
Optional Add-ins
- 1/2 cup chopped walnuts or pecans
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan thoroughly and set it aside to be ready for the batter.
- Prepare Zucchini: Grate the zucchini using a box grater or food processor. Use a clean kitchen towel to squeeze out excess moisture thoroughly and set the zucchini aside.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined.
- Flavor Sugar: In another bowl, combine the granulated sugar with the lemon zest. Rub the zest into the sugar with your fingers until fragrant, releasing the lemon oils for enhanced flavor.
- Combine Wet Ingredients: To the sugar and zest mixture, add the melted unsalted butter, plain Greek yogurt, large eggs, vanilla extract, and freshly squeezed lemon juice. Whisk these together until the mixture is smooth and uniformly blended.
- Incorporate Dry Ingredients: Gradually add the dry ingredient mixture into the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the bread tender.
- Fold in Zucchini and Nuts: Gently fold in the grated zucchini and, if using, the chopped walnuts or pecans. Mix just enough to distribute evenly throughout the batter.
- Transfer to Pan: Pour the batter into the prepared loaf pan, smoothing the top with a spatula to ensure even baking.
- Bake the Bread: Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted in the center of the loaf comes out clean, indicating doneness.
- Cool: Let the bread cool in the pan for about 15 minutes to set, then carefully remove it and transfer it to a wire rack to cool completely before slicing.
Notes
- Be sure to squeeze excess moisture from the grated zucchini to prevent the bread from becoming soggy.
- You can substitute walnuts with pecans or omit nuts altogether to suit preferences or allergies.
- For a stronger lemon flavor, add extra zest or a bit more lemon juice, but adjust other wet ingredients slightly if needed.
- Store leftover bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Freeze slices individually wrapped for longer storage.
