Description
This moist and flavorful Lemon Zucchini Bread combines fresh grated zucchini with bright lemon zest and juice for a delightful twist on classic zucchini bread. Enhanced with Greek yogurt and a hint of vanilla, this bread offers a tender crumb and a perfect balance of sweetness and tang. Optional nuts add crunch, making it an ideal treat for breakfast, snacks, or dessert.
Ingredients
Scale
Main Ingredients
- 2 cups grated zucchini
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup granulated sugar
- Zest of 2 lemons
- 1/2 cup unsalted butter, melted
- 1/2 cup plain Greek yogurt
- 2 large eggs
- 1 teaspoon vanilla extract
- Juice of 1 lemon
Optional Ingredients
- 1/2 cup chopped walnuts or pecans
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set it aside to ensure the bread doesn’t stick after baking.
- Prepare Zucchini: Grate the zucchini using a box grater or food processor. Place the grated zucchini in a clean kitchen towel and squeeze out any excess moisture to prevent the bread from becoming soggy. Set aside the drained zucchini.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to ensure even distribution of leavening agents.
- Combine Sugar and Lemon Zest: In a separate bowl, rub the lemon zest into the granulated sugar using your fingers until the mixture is fragrant. This enhances the lemon flavor throughout the bread.
- Make Wet Mixture: Add the melted unsalted butter, plain Greek yogurt, eggs, vanilla extract, and lemon juice to the sugar and zest mixture. Whisk until the mixture is smooth and well combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix to keep the bread tender.
- Fold in Zucchini and Nuts: Gently fold in the grated zucchini and the chopped walnuts or pecans if using, distributing them evenly throughout the batter.
- Transfer Batter to Pan: Pour the batter into the prepared loaf pan, smoothing the top with a spatula to ensure even baking.
- Bake the Bread: Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean, indicating the bread is fully cooked.
- Cool the Bread: Allow the bread to cool in the pan for about 15 minutes, then transfer it onto a wire rack to cool completely before slicing.
Notes
- Make sure to squeeze out as much moisture as possible from the grated zucchini to avoid a soggy loaf.
- You can substitute walnuts with pecans or omit nuts altogether for a nut-free version.
- For extra lemon flavor, consider adding a lemon glaze after the bread cools.
- Store leftover bread tightly wrapped at room temperature for up to 3 days or freeze for longer storage.
