Luscious Lemon Zucchini Bread: Secret Ingredient Revealed!
This lemon zucchini bread is ultra-moist and bursting with citrus flavor, thanks to the secret ingredient: sour cream. A sunny, irresistible quick bread perfect for breakfast or snacking!
Equipment
- Mixing Bowls
- Whisk
- zester or microplane for lemon zest
- loaf pan 9x5 inch size
- Grater for zucchini
- Measuring cups and spoons
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- 0.5 tsp baking powder
- 0.25 tsp salt
- 1 cup granulated sugar
- 0.5 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 0.5 cup sour cream
- 1 cup grated zucchini, excess moisture squeezed out
- 0.25 cup lemon juice
- 2 tbsp lemon zest
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
- In a large bowl, whisk together flour, baking soda, baking powder, and salt.
- In a separate bowl, whisk together sugar, oil, eggs, and vanilla extract.
- Add sour cream to the wet mixture and whisk until smooth.
- Gradually add dry ingredients to wet, mixing until just combined. Do not overmix.
- Fold in grated zucchini, lemon juice, and lemon zest.
- Pour batter into prepared pan and bake for 50–60 minutes, until a toothpick comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Use fresh lemon zest and juice for the best flavor. Don’t skip squeezing the zucchini dry — it helps avoid soggy bread. Optional: Add a simple lemon glaze or stir in chopped nuts or poppy seeds for extra flavor and texture.