This lemon zucchini bread is a perfect way to use up extra zucchini! It’s moist and zesty, with a light sweetness that brightens your day. Plus, it’s super easy to whip up!
I love how this bread fills my kitchen with a fresh lemony smell. It’s great for breakfast or as a snack. I often enjoy a slice with my morning coffee. So good! ☕️
Key Ingredients & Substitutions
All-purpose flour: This is essential for the structure of your bread. If you’re looking to make it gluten-free, almond flour or a gluten-free flour blend can work, but you may need to adjust the liquid slightly.
Granulated sugar: This adds sweetness and helps with the bread’s texture. For a healthier option, you can substitute coconut sugar or honey (just reduce the liquid a bit if using honey).
Zucchini: Fresh zucchini not only adds moisture but also sneaks in some veggies! If zucchini is unavailable, you can use grated carrots for a different but tasty option.
Sour cream or Greek yogurt: Both give moisture and tang to the bread. If you want a non-dairy option, try unsweetened applesauce or a dairy-free yogurt.
Cream cheese: The filling can be replaced with Greek yogurt mixed with powdered sugar for a lighter version, or even a non-dairy cream cheese if you’re vegan.
How Do I Get the Zucchini Just Right?
Grating your zucchini is simple, but there’s a trick to using it effectively. Make sure you squeeze out some excess moisture using a clean kitchen towel or cheesecloth. This prevents the bread from getting too soggy.
- Grate zucchini and place it on the towel.
- Twist the towel to wring out the moisture before adding it to the batter.
What’s the Best Way to Ensure Even Mixing?
Mixing wet and dry ingredients properly ensures a fluffy texture. After combining, be gentle and fold the ingredients instead of stirring vigorously. This keeps the air in the batter.
- Start by mixing wet into dry without overmixing.
- Use a spatula to fold until you see no dry flour but be careful not to overwork the batter.
These tips will help you bake a delightful lemon zucchini bread that’s full of flavor and moisture, with a refreshing glaze on top! Enjoy your baking!
Easy Lemon Zucchini Bread
Ingredients You’ll Need:
For the Bread:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup granulated sugar
- ¼ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 2 lemons
- 1 tablespoon fresh lemon juice
- 1 cup grated zucchini (about 1 medium zucchini)
- ½ cup sour cream or Greek yogurt
For the Lemon Cream Cheese Filling:
- 4 ounces cream cheese, softened
- 2 tablespoons powdered sugar
- 1 teaspoon lemon zest
- 1 teaspoon lemon juice
For the Lemon Glaze:
- ½ cup powdered sugar
- 1-2 tablespoons fresh lemon juice
- Lemon zest, for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and 50-60 minutes to bake. After baking, let it cool for about 15 minutes in the pan, then transfer it to a wire rack to cool completely before adding the glaze. So, overall, you’re looking at just over an hour and a half!
Step-by-Step Instructions:
1. Prepare the Filling:
In a small bowl, beat together the softened cream cheese, powdered sugar, lemon zest, and lemon juice until smooth. This will be your creamy lemon filling. Set it aside for later use.
2. Preheat Oven and Prepare Pan:
Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
3. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This helps to evenly distribute the leavening agents and ensures a light texture.
4. Prepare the Batter:
In a large bowl, beat the softened butter and granulated sugar together until it’s light and fluffy. This usually takes about 2-3 minutes. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice until everything is well combined.
5. Add Zucchini and Sour Cream:
Gently fold the grated zucchini and sour cream into the wet mixture until fully combined. This will add moisture and flavor to your bread.
6. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients, folding gently just until combined. Do not overmix, as this can make the bread dense.
7. Fill the Loaf Pan:
Pour half of the batter into the prepared pan and spread it evenly. Dollop the lemon cream cheese filling over the batter, being careful not to reach the edges. Then, gently spread the remaining batter over the filling to cover it completely.
8. Bake:
Bake in the preheated oven for 50-60 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean, but avoid touching the filling.
9. Cool:
Let the bread cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely.
10. Prepare the Glaze:
In a small bowl, whisk together the powdered sugar and lemon juice until smooth and pourable. Adjust the consistency by adding more lemon juice or powdered sugar as needed.
11. Garnish:
Once the bread is completely cool, drizzle the glaze over the top. Sprinkle some additional lemon zest on top for a fresh and zesty finish.
12. Serve:
Slice the bread and enjoy this moist, lemony delight with the creamy filling inside. It’s perfect for dessert, breakfast, or a snack!
This recipe creates a deliciously moist bread filled with fresh zucchini and a rich lemon cream cheese layer, topped off with a sweet lemon glaze. Enjoy every slice! 🍞🍋
FAQ for Easy Lemon Zucchini Bread
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture may be denser. Consider using a 50/50 mix of whole wheat and all-purpose flour for a better balance while still adding some whole grain goodness.
How Do I Store Leftover Lemon Zucchini Bread?
Store any leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze it for up to 3 months. Thaw overnight in the fridge before enjoying!
Can I Make This Recipe Vegan?
Absolutely! To make it vegan, substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use a plant-based butter alternative along with dairy-free cream cheese for the filling.
What Can I Substitute for the Sour Cream?
If you don’t have sour cream, you can use plain Greek yogurt, buttermilk, or even unsweetened applesauce. Just keep in mind that yogurt will give a slightly different tangy flavor!
