Lemon Zucchini Loaf Bread

This Lemon Zucchini Loaf brings together bright citrus and garden-fresh zucchini for a supremely moist and tender loaf that works for breakfast or an afternoon snack. Its light crumb and subtle lemon tang always remind me of late summer when my mother’s kitchen was filled with the aroma of baked goods cooling on the counter. If you have extra zucchini on hand, this loaf is the one I turn to for a simple treat that feels special yet effortless.

I brought this to our annual block party last year and watched it disappear fast. Even people who usually skip zucchini desserts ended up asking for the recipe before the plates were empty.

Ingredients

• All-purpose flour: gives the loaf its structure and tender crumb Look for an unbleached option for a better flavor
• Baking powder and baking soda: provide the essential lift for a light texture Make sure yours are fresh so the bread rises well
• Salt: balances out the sweetness and bright flavors Use fine sea salt if possible
• Granulated sugar: sweetens and moistens the batter Try organic cane sugar if you find it
• Large eggs: at room temperature ensure thorough blending for a tender loaf Pick eggs with rich golden yolks for a deeper color
• Vegetable oil: adds moisture without weighing down the bread Go for neutral oils like sunflower or grapeseed
• Fresh lemon juice and zest: bring brightness to every bite Pick a plump unwaxed lemon for more zest and juice
• Shredded zucchini: keeps the loaf extra moist and sneaks in veggies Squeeze out as much liquid as possible for the best crumb
• Plain yogurt or sour cream: gives a subtle tang and added tenderness Whole milk versions work best for richness

Instructions

Prepare the Zucchini:

Grate a medium zucchini using the large holes on a box grater Take a clean kitchen towel and squeeze out as much moisture as you can This step makes a big difference in preventing soggy bread so really press out that water

Preheat and Prep the Pan:

Set your oven to three hundred fifty degrees Fahrenheit or one hundred seventy five degrees Celsius Grease a nine by five inch loaf pan thoroughly with butter and dust it with flour Dump out the excess This ensures an easy release when slicing

Mix Dry Ingredients:

In a large mixing bowl whisk together flour baking powder baking soda salt and sugar Spend a good minute making sure there are no clumps This creates an even base for your loaf

Combine Wet Ingredients:

Make a well in the center of the dry ingredients Crack in the eggs then add the oil lemon juice and zest Whisk until everything looks smooth and uniform The aroma at this stage is already bright and inviting

Incorporate Dry Ingredients Into Wet:

Slowly stir the dry ingredient mixture into your wet base Just mix until almost combined Do not overmix to keep your loaf fluffy instead of dense

Fold in Zucchini and Yogurt:

Switch to a spatula and gently fold in the shredded zucchini plus the yogurt or sour cream Fold only until evenly distributed and the batter feels airy

Prepare for Baking:

Pour your batter into the pan Smooth the top lightly with the spatula and run it down the center to make a shallow groove This simple trick helps the loaf bake up taller and evenly split on top

Bake:

Place the pan on the center rack and bake for forty five to fifty minutes Resist opening the oven early Check around forty five minutes with a toothpick poked into the middle It should come out with only a few moist crumbs attached not wet batter

Cool the Loaf:

Let the lemon zucchini loaf rest in its pan for ten minutes Then tip it out onto a wire rack Let it cool completely at least thirty minutes before slicing This keeps the texture perfect and slices clean

I absolutely love the hint of tang from the yogurt in this loaf It brings balance to the sugars and lemon without overpowering anything My kids still talk about the time we sliced into a warm loaf straight from the oven and slathered it in butter on a rainy afternoon

Storage Tips

This loaf keeps well at room temperature for up to three days Just wrap it tightly in plastic wrap or store in an airtight container For longer shelf life refrigerate for up to one week or freeze slices individually wrapped They thaw beautifully and taste fresh

Ingredient Substitutions

Use Greek yogurt in place of regular yogurt for extra richness You can swap the vegetable oil with melted coconut oil if you like a subtle coconut flavor Both limes and oranges work as a citrus swap for lemons but each brings a unique twist

Serving Suggestions

A slice of this loaf is lovely with afternoon tea You can add a dusting of powdered sugar for a pretty finish or top with a dollop of whipped cream For extra zest drizzle with a simple lemon glaze made from powdered sugar and lemon juice

Cultural and Seasonal Notes

Zucchini bread recipes have roots in American home baking especially popular in the summer when gardens overflow with squash Adding lemon is a refreshing update that brightens up the classic quick bread

Seasonal Adaptations

Use Meyer lemon zest and juice in winter for a floral citrus flavor Substitute yellow summer squash for zucchini with no major changes Top with candied lemon slices during the holidays for a festive look

Success Stories

Every time I bring this loaf to a family gathering there are no leftovers My neighbor once swapped in sour cream for the yogurt and asked for the recipe after her husband ate half the loaf in a day

Freezer Meal Conversion

To freeze wrap the whole loaf or individual slices tightly in plastic and then foil Place in a freezer bag and freeze for up to three months Thaw at room temperature or warm gently in a toaster oven

This easy loaf is perfect for any occasion and tastes even better the day after you bake it. Make an extra to keep in the freezer for a surprise treat any time.

FAQs about Recipes

→ What does zucchini add to the loaf?

Zucchini makes the loaf extra moist while keeping the crumb tender and light without overpowering flavor.

→ Can I use sour cream instead of yogurt?

Yes, both yogurt and sour cream work well to provide moisture and a subtle tang to the loaf.

→ How do I prevent a soggy texture?

Thoroughly squeeze excess water from shredded zucchini with a towel before adding it to the batter.

→ Is fresh lemon necessary?

Fresh lemon juice and zest offer the brightest flavor, making the loaf wonderfully fragrant and tangy.

→ How do I know when the loaf is done?

Bake until a toothpick inserted in the center comes out with just a few moist crumbs and the top is golden.

→ Can I freeze leftovers?

Yes, cool slices completely, wrap tightly, and freeze for up to three months for best freshness.