This Easy Luscious Lemon Zucchini Bread is a bright and tasty treat! With fresh zucchini and a zingy lemon flavor, it’s perfect for breakfast or a snack.
The best part? It’s so simple to whip up! I love making a loaf on weekends and enjoying it with my morning coffee. It always makes my kitchen smell amazing! 🍋🥒
Key Ingredients & Substitutions
Zucchini: Fresh zucchini adds moisture and subtle flavor. If it’s not in season, you can use grated carrot for a similar texture and sweetness. Just make sure to squeeze out the excess moisture!
Greek Yogurt: I love using Greek yogurt for its creaminess and slight tang. You can swap it for sour cream or even buttermilk if you’re in a pinch, but keep it around the same amount for best results.
Lemon Juice and Zest: The fresh lemon juice and zest really brighten the bread! If you don’t have fresh lemons, bottled lemon juice will work in a pinch, but fresh lemons add the best flavor. You can also use lemon extract as an alternative.
Cream Cheese: This filling adds richness. If you’re looking for a lighter option, use mascarpone cheese instead. It will still give that creamy factor without being too heavy.
How Do I Get My Zucchini Bread to Rise Perfectly?
Getting that nice rise in your zucchini bread is all about balancing your ingredients and the mixing process. Here’s how:
- Don’t overmix when combining wet and dry ingredients. Just mix until you see no flour streaks.
- Give the baking soda and baking powder time to react by combining the dry ingredients before adding them to the wet mix.
- Make sure your ingredients are at room temperature, especially the eggs and yogurt, as this helps with even rising.
These small tips make a big difference in the texture of your finished bread! Enjoy your baking journey!
Easy Luscious Lemon Zucchini Bread
Ingredients You’ll Need:
For the Bread:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1/4 cup plain Greek yogurt (or sour cream)
- 1 1/2 cups finely shredded zucchini (with excess water squeezed out)
- Zest of 2 lemons
- 1/4 cup fresh lemon juice
- 1 tsp vanilla extract
For the Cream Cheese Filling:
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 tsp lemon zest
- 1/2 tsp vanilla extract
For the Lemon Glaze:
- 1 cup powdered sugar
- 2 tbsp fresh lemon juice
- Lemon zest for garnish
How Much Time Will You Need?
This easy recipe takes about 15 minutes to prepare and 50-60 minutes to bake. Allow time for cooling afterward, so plan on about 2 hours total from start to finish. The delicious smell will fill your kitchen while it bakes!
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
First, preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan to ensure your bread comes out easily after baking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This step helps to combine the leavening agents evenly throughout the flour.
3. Beat the Wet Ingredients:
In a large bowl, beat the granulated sugar and eggs together until smooth and creamy. Then add in the vegetable oil, Greek yogurt, lemon zest, lemon juice, and vanilla extract. Mix everything well until combined.
4. Combine the Mixtures:
Slowly add the dry ingredient mixture to the wet ingredients. Stir gently until just combined. Be careful not to overmix, so your bread stays fluffy.
5. Fold in the Zucchini:
Gently fold in the finely shredded zucchini. This will add moisture and help make your bread delicious and tender.
6. Layer the Batter:
Pour half of the batter into your prepared loaf pan and spread it evenly. In a small bowl, beat together the softened cream cheese, powdered sugar, lemon zest, and vanilla extract until smooth. Spoon this cream cheese mixture evenly over the batter.
7. Finish with the Remaining Batter:
Pour the remaining batter over the cream cheese layer and smooth it out to cover everything.
8. Bake:
Place your loaf pan in the oven and bake for about 50-60 minutes. To check if it’s done, insert a toothpick into the center of the bread (avoid the cream cheese if possible). When it comes out clean, your bread is ready!
9. Cool Down:
Once baked, let the bread cool in the pan for 15 minutes, then carefully transfer it to a wire rack to cool completely before adding the glaze.
10. Prepare the Glaze:
For the lemon glaze, whisk together the powdered sugar and lemon juice until smooth. Drizzle this over the cooled bread and sprinkle some lemon zest on top for a beautiful finish.
11. Slice and Enjoy:
Now it’s time to slice your luscious lemon zucchini bread! Serve it up and enjoy the moist, tangy flavor in every bite.
FAQ for Easy Luscious Lemon Zucchini Bread
Can I Use Other Types of Zucchini?
Yes, you can! While green zucchini is the most common, yellow squash also works well in this recipe. Just make sure to shred it finely and squeeze out the excess moisture.
How Can I Store Leftovers?
Store the leftover lemon zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, you can keep it in the fridge for up to a week or freeze individual slices wrapped in plastic wrap for up to 3 months!
Can I Make This Bread Without the Cream Cheese Filling?
Absolutely! If you’re looking for a lighter option or simply prefer it without, you can skip the cream cheese filling altogether. It will still be deliciously moist and flavorful with just the bread layers!
What Can I Substitute for Greek Yogurt?
If you don’t have Greek yogurt, you can use sour cream or buttermilk as a substitute. Both will provide similar moisture and tang to your bread, ensuring it stays delicious!
