Does lemon go well with zucchini?

Yes, better than I expected the first time I tried it. Zucchini doesn’t bring much flavor of its own, but it gives the bread that soft, tender texture we all love. Lemon steps in and does the talking. It brightens the whole loaf without overpowering it. The two really do balance each other out. I’d even say lemon gives zucchini a reason to show up in dessert.

What does lemon juice do in baking bread?

Aside from flavor? It helps your loaf rise. Lemon juice is acidic, so when it hits the baking soda in the batter, it creates a reaction that adds air and lift. That’s why I never skip it, and why I always use fresh juice. You’ll taste the difference. It gives the bread a gentle tang and makes everything feel lighter. Add the zest, too. That’s where the real lemon flavor lives.

Do you have to dry zucchini before making bread?

You really do. I’ve tried skipping it, thinking it wouldn’t matter, and every time the bread came out heavy or underdone. Zucchini holds more water than you’d think. After grating it, I wrap it in a clean kitchen towel and give it a good squeeze over the sink. If you don’t remove that extra moisture, your batter turns too wet, and that messes with your bake.

What ingredients do I need for zucchini bread?

You don’t need anything fancy. For this lemon zucchini bread, I use all-purpose flour, sugar, eggs, oil, baking powder, baking soda, salt, lemon juice, lemon zest, yogurt or sour cream, and zucchini. That’s it. You might already have everything you need sitting on your counter. And once you’ve made this one, I’d recommend trying my blueberry zucchini bread or a more classic version like my go-to zucchini bread . It’s all good stuff.

The Best Lemon Zucchini Bread Recipe with Fresh Citrus Flavor

Description

This lemon zucchini bread combines garden-fresh zucchini with bright lemon for a soft, moist loaf that’s perfect for breakfast or dessert.

Ingredients

Scale

1½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 cup granulated sugar
2 large eggs, room temperature
½ cup vegetable oil
2 tbsp fresh lemon juice
Zest of 1 large lemon
1 cup shredded zucchini, moisture removed
½ cup plain yogurt or sour cream

Instructions

1. Grate zucchini using large holes; squeeze out moisture with towel.

2. Preheat oven to 350°F. Grease and flour a 9×5 inch loaf pan.

3. In large bowl, whisk flour, baking powder, baking soda, salt.

4. Create well in center; add eggs, oil, lemon juice, and zest. Whisk wet, then fold dry.

5. Fold in zucchini and yogurt gently.

6. Pour into pan, smooth top, make shallow valley in center.

7. Bake 45–50 minutes, toothpick should come out with moist crumbs.

8. Cool 10 min in pan, then transfer to wire rack to cool 30 min before slicing.

Notes

Don’t overmix, gentle folding keeps the loaf tender.

Use fresh lemon juice and zest for best flavor.

Freezes well in slices for easy snacks.

Can substitute yogurt with sour cream.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Breakfast, Snack, Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 185
Sugar: 14g
Sodium: 95mg
Fat: 9g
Saturated Fat: 1.5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 1g
Protein: 3g
Cholesterol: 35mg

Keywords: lemon zucchini bread, zucchini recipes, summer baking