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–+ servings
Lemon Zucchini Bread

Lemon Zucchini Bread: A Moist and Citrus-Packed Delight

Delight in the tangy flavor of Lemon Zucchini Bread, a moist treat perfect for breakfast or snacks.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups All-Purpose Flour Substitute with gluten-free flour for a gluten-free version.
  • 1 teaspoon Baking Powder Ensure it's fresh for optimal rise.
  • ½ teaspoon Baking Soda Works alongside baking powder.
  • ½ teaspoon Salt Enhances flavor.
  • ½ cup Unsalted Butter Can replace with coconut oil for dairy-free option.
  • 1 cup Granulated Sugar Consider brown sugar for deeper flavor.
  • 2 large Eggs Binds ingredients and contributes moisture.
  • ½ cup Sour Cream Yogurt can be a good substitute.
  • 1 tablespoon Lemon Zest Infuses bread with bright citrus flavor.
  • 2 tablespoons Lemon Juice Adds tanginess.
  • 1 cup Grated Zucchini Squeeze out excess liquid for a firmer loaf.
For the Glaze
  • 1 cup Powdered Sugar Mix with lemon juice for the perfect drizzle.
  • 2 tablespoons Lemon Juice For glaze consistency.

Equipment

  • 9x5-inch loaf pan
  • Mixing Bowls
  • hand mixer or stand mixer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a 9x5-inch loaf pan by greasing it thoroughly.
  2. In a bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. Cream the butter and sugar together until light and fluffy, then beat in the eggs one by one.
  4. Mix in the sour cream, lemon zest, and lemon juice until well combined.
  5. Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined.
  6. Fold in the grated zucchini evenly into the batter.
  7. Pour the batter into the prepared pan and smooth the top.
  8. Bake for 50-60 minutes or until a toothpick inserted comes out clean.
  9. While baking, whisk together powdered sugar and lemon juice for the glaze.
  10. Let the bread cool in the pan for 10 minutes before transferring to a wire rack, then glaze it once fully cooled.
  11. Slice and serve the Lemon Zucchini Bread, enjoying it with your favorite tea or coffee.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 10gVitamin A: 300IUVitamin C: 4mgCalcium: 20mgIron: 1mg

Notes

Squeeze out excess moisture from the zucchini for better texture. Using room temperature ingredients can help achieve a smoother batter.

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