Lemon Zucchini Loaf Bread (Printable Version)
Soft loaf pairing lemon, yogurt, and zucchini for vibrant flavor and moist texture in every bite.
# What You'll Need:
→ Dry Ingredients
01 -
1 1/2 cups all-purpose flour
02 -
1 teaspoon baking powder
03 -
1/2 teaspoon baking soda
04 -
1/4 teaspoon salt
05 -
1 cup granulated sugar
→ Wet Ingredients
06 -
2 large eggs, at room temperature
07 -
1/2 cup vegetable oil
08 -
2 tablespoons fresh lemon juice
09 -
Zest of 1 large lemon
10 -
1 cup shredded zucchini, moisture removed
11 -
1/2 cup plain yogurt or sour cream
# Step-by-Step Guide:
01 -
Grate the zucchini using the large side of a box grater. Place the shreds in a clean kitchen towel and squeeze firmly to extract excess liquid. Set aside.
02 -
Preheat oven to 350°F. Grease a 9×5 inch loaf pan with butter and dust with flour, tapping out any excess to prevent sticking.
03 -
In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and granulated sugar until fully blended.
04 -
Create a well in the center of the dry mixture. Add eggs, vegetable oil, fresh lemon juice, and lemon zest. Whisk until wet components are evenly combined.
05 -
Gradually fold the dry mixture into the wet mixture, stirring gently until just incorporated to avoid overmixing.
06 -
Add the shredded zucchini and yogurt or sour cream. Use a spatula to gently fold them in, ensuring an even distribution while keeping the batter light.
07 -
Pour the batter into the loaf pan. Use a spatula to smooth the top and create a shallow valley lengthwise in the center for even baking.
08 -
Place the pan in the oven and bake for 45 to 50 minutes, or until golden and a toothpick inserted in the center comes out with just a few moist crumbs.
09 -
Allow the loaf to cool in the pan for 10 minutes. Turn out onto a wire rack and let cool for at least 30 minutes before slicing for optimal texture and clean cuts.
# Additional Notes:
01 -
Ensure the zucchini is well-drained to prevent excess moisture affecting loaf texture.