Lemon Zucchini Bread
Lemon Zucchini Bread is a delightful treat that beautifully combines the bright flavors of zesty lemon with moist zucchini. This easy-to-make loaf features a tender crumb and an irresistible aroma that fills your kitchen. Perfect for breakfast, snacks, or dessert, it’s sure to impress family and friends. Enjoy it warm or toasted with butter for a truly comforting experience!
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 large eggs (room temperature)
- ½ cup sour cream
- 1 cup grated zucchini (about one medium zucchini)
- Zest of 1 lemon
- 2 tbsp fresh lemon juice
Instructions
- Preheat oven to 350°F (175°C). Grease a standard loaf pan or line it with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, beat the eggs until frothy. Mix in sour cream, lemon zest, and lemon juice until combined.
- Gently fold the wet ingredients into the dry mixture just until combined; do not overmix.
- Fold in the grated zucchini until evenly distributed.
- Pour batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Nutrition
- Serving Size: 1 slice (60g)
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: For added texture, consider incorporating nuts such as walnuts or pecans. Substitute whole wheat flour for all-purpose flour for a healthier option. Store leftovers in an airtight container at room temperature for up to three days or freeze slices for longer storage.