Lemon Zucchini Bread Recipe
You're going to love this bright and zesty twist on classic zucchini bread! One slice of this lemon zucchini bread and you'll be hooked for life.
Servings: 16 slices
Calories: 165kcal
Ingredients
- 6 tbsp (3/4 stick) unsalted butter melted
- 3/4 cup +2 tbsp granulated sugar
- 1/3 cup whole milk
- 1/3 cup sour cream or Greek Yogurt plain or lemon
- 1 cup grated zucchini
- 1 1/2 tbsp lemon zest
- 3/4 tsp vanilla extract
- 1 egg
- 2 cup all purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher sea salt
Optional Glaze
- 1/2 cup powdered sugar
- 1 tbsp lemon juice fresh
- 1 tsp lemon zest
Instructions
- Preheat oven to 350 degrees. Spray a 9x5-inch metal loaf pan with baking spray (or use butter and flour), set aside.
- In a large mixing bowl, whisk together the melted butter, sugar, milk and sour cream. Add the zucchini, lemon zest, vanilla and egg, mix until combined.
- In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Using a rubber spatula or wooden spoon, gently fold the dry ingredients into the wet ingredients, mixing just until combined.
- Pour the batter into the prepared loaf pan. Spread the top of the batter to create a smooth, even layer.
- Place in the oven to bake for 45-55 minutes or until a toothpick inserted into the center of the bread comes out clean. Remove from the oven and allow to cool in the pan for 15 minutes before removing and transferring the loaf to a wire rack to cool completely.
For the Optional Glaze
- In a small mixing bowl whisk together the powdered sugar, lemon juice and lemon zest. Drizzle over the warm (but not hot) bread. Let set for 15 minutes before slicing.
Nutrition
Serving: 16serving | Calories: 165kcal | Carbohydrates: 26g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 25mg | Sodium: 124mg | Potassium: 117mg | Fiber: 1g | Sugar: 14g | Vitamin A: 200IU | Vitamin C: 3mg | Calcium: 45mg | Iron: 1mg