Lemon Zucchini Bread Recipe

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Welcome to the delightful world of baking, where every whisk, stir, and bake brings joy to our taste buds. Today, we’re diving into a delectable adventure with a Lemon Zucchini Bread recipe that will elevate your baking game to new heights. From the zesty kick of lemons to the moist texture of shredded zucchini, this recipe is a symphony of flavors and textures that will leave you craving for more. Let’s embark on this culinary journey together!

Why Lemon Zucchini Bread?

Before we delve into the nitty-gritty of the recipe, let’s explore why Lemon Zucchini Bread deserves a spot in your baking repertoire. This delightful combination brings together the freshness of lemons and the subtle earthiness of zucchini, resulting in a harmonious blend of sweet and citrusy flavors. The zucchini also adds a moistness that takes this bread to a whole new level. It’s not just a bread; it’s a celebration of flavors!

Ingredients You’ll Need

To create this mouthwatering Lemon Zucchini Bread, gather the following ingredients:

  1. 2 cups all-purpose flour
  2. 1 teaspoon baking powder
  3. 1/2 teaspoon baking soda
  4. 1/2 teaspoon salt
  5. 1 cup granulated sugar
  6. 1/2 cup unsalted butter, softened
  7. 3 large eggs
  8. 1 teaspoon vanilla extract
  9. 1/3 cup sour cream
  10. Zest of two lemons
  11. Juice of one lemon
  12. 2 cups shredded zucchini

Step-by-Step Instructions

Let’s break down the process of making this Lemon Zucchini Bread into simple and easy-to-follow steps:

Preheat Your Oven

Before you start mixing your ingredients, preheat your oven to 350°F (175°C). This ensures that your bread bakes evenly and achieves that golden perfection we all love.

Prepare Your Pan

Grease and flour a standard-sized loaf pan. This prevents the bread from sticking and makes for easy removal once it’s baked to perfection.

Combine Dry Ingredients

In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. This step ensures that your dry ingredients are evenly distributed, guaranteeing a consistent texture in your Lemon Zucchini Bread.

Cream Butter and Sugar

In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy. This step is crucial for creating that perfect airy texture in your bread.

Add Eggs and Vanilla Extract

Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then, stir in the vanilla extract for that delightful hint of sweetness.

Incorporate Lemon Zest and Juice

Add the zest of two lemons and the juice of one lemon to infuse your bread with a burst of citrusy goodness. This step adds a refreshing twist that sets this recipe apart.

Mix in Dry Ingredients

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Overmixing can result in a denser bread, so be gentle with your batter.

Fold in Shredded Zucchini

Gently fold in the shredded zucchini, distributing it evenly throughout the batter. This not only adds moisture but also introduces a subtle earthiness that complements the lemony goodness.

Bake to Perfection

Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean.

Let It Cool

Once baked to perfection, allow your Lemon Zucchini Bread to cool in the pan for 15 minutes before transferring it to a wire rack. This cooling period ensures that the flavors settle and the texture firms up.


Congratulations! You’ve just created a masterpiece of flavors with your homemade Lemon Zucchini Bread. This recipe combines the bright zestiness of lemons with the moist goodness of zucchini, resulting in a treat that will have everyone asking for seconds. So, the next time you’re in the mood for a delightful baking adventure, remember this recipe—it’s a game-changer!


Q1: Can I use whole wheat flour instead of all-purpose flour? A1: While you can experiment with whole wheat flour, keep in mind that it may yield a denser texture. A mix of whole wheat and all-purpose flour could strike a balance.

Q2: Can I substitute sour cream with yogurt? A2: Yes, you can substitute sour cream with an equal amount of plain yogurt for a slightly tangier flavor profile.

Q3: Can I freeze Lemon Zucchini Bread? A3: Absolutely! Once completely cooled, wrap the bread in plastic wrap and then aluminum foil before freezing. It can be stored for up to three months.

Q4: Can I add nuts or dried fruits to the batter? A4: Of course! Chopped nuts or dried fruits can add a delightful crunch or chewiness to your bread. Fold them in along with the shredded zucchini.

Q5: What’s the best way to store leftover bread? A5: Store leftover Lemon Zucchini Bread in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate or freeze

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