Name: Lemon Zucchini Heaven Bread
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 ½ cups all-purpose flour; 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 1 cup granulated sugar; 2 large eggs; ½ cup vegetable oil; 1 teaspoon vanilla extract; Zest of 2 lemons; 2 tablespoons fresh lemon juice; 1 ½ cups shredded zucchini (about 1 medium zucchini); ½ cup plain Greek yogurt or sour cream

A moist, tender bread bursting with fresh lemon zest and shredded zucchini, perfect for a light snack or breakfast treat. This delightful loaf balances the subtle sweetness of zucchini with bright citrus notes, making it irresistibly fresh and flavorful.

Ingredients

1 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 cup granulated sugar

2 large eggs

½ cup vegetable oil

1 teaspoon vanilla extract

Zest of 2 lemons

2 tablespoons fresh lemon juice

1 ½ cups shredded zucchini (about 1 medium zucchini)

½ cup plain Greek yogurt or sour cream

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In a large bowl, beat the sugar and eggs until light and fluffy. Gradually add the oil, vanilla, lemon zest, and lemon juice, mixing well.

Fold in the shredded zucchini and yogurt until just combined.

Gradually add the dry ingredients to the wet ingredients, mixing gently until just incorporated. I avoid overmixing here to keep the bread tender.

Pour the batter into the prepared loaf pan and smooth the top.

Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Servings and timing

This recipe makes about 10 slices. It takes roughly 15 minutes to prepare and around 55 minutes to bake, so the total time is about 1 hour and 10 minutes. Each slice contains approximately 280 kcal.

Variations

I sometimes swap out the lemon zest for orange zest if I want a different citrus flavor. Adding a handful of chopped walnuts or pecans gives the bread a nice crunch. For a sweeter version, a light drizzle of lemon glaze on top works beautifully. If I want it dairy-free, I use coconut yogurt instead of Greek yogurt. Also, you can experiment with whole wheat flour for a heartier texture.

Storage/Reheating

I store the bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. It also freezes well—just slice and wrap each piece individually before freezing. When I want to reheat, I pop a slice in the toaster or microwave it for about 20 seconds until warm and soft again.

FAQs

Can I use zucchini without peeling it?

Yes, I usually leave the skin on for extra nutrients and color. Just make sure to shred it finely.

What can I substitute for Greek yogurt?

Sour cream is a great substitute and will give a similar tang and moisture to the bread.

How do I prevent the bread from getting soggy?

Make sure to drain any excess moisture from the shredded zucchini by squeezing it gently before adding it to the batter.

Can I make this recipe gluten-free?

Yes, I recommend using a gluten-free flour blend suitable for baking, but keep an eye on the texture as it might need slight adjustments.

How long will the bread keep in the fridge?

I find it stays fresh for about a week when stored in an airtight container in the fridge.

Conclusion

This Lemon Zucchini Heaven Bread is one of my favorite ways to enjoy a fresh, citrusy treat that’s not overly sweet and incredibly moist. The combination of lemon and zucchini makes each bite bright and satisfying, perfect for breakfast or a snack anytime. I hope you enjoy baking and savoring this bread as much as I do.

Lemon Zucchini Heaven Bread

Ingredients

Directions

Servings and timing

Variations

Storage/Reheating