Moist Lemon Zucchini Bread Recipe May Be the Bread of Summer Bread/Muffins Desserts Farm to Table Recipe Breakfast Brunch Snacks Gluten-free Cakes/Cupcakes

When my kids were young, I always tried to sneak more vegetables into their diets. This easy lemon zucchini bread recipe is an easy way to get some greens in without anyone knowing! All the while you are taking advantage of the abundant summer zucchini harvest.

Here is your shopping list for this moist and lemony zucchini bread: flour (all-purpose or gluten-free flour), baking powder, baking soda, salt, granulated sugar, butter, canola oil, sour cream (another secret to this bread's moistness!), lemons (for zest and juice), eggs and fresh zucchini (read about the health benefits of zucchini).

You could add poppy seeds to the shopping list, too, if you're a fan. If you can, let the bread sit overnight (and serve it for breakfast or brunch) to get the full effect of the lemon glaze soaking into it. Delicious!

Cooking Tip: Use a box grater to easily grate the zucchini. 

Serve this easy, lemony zucchini bread as a sweet snack or for dessert. Double the loaf cake recipe and share with friends and family!

Cuisine: American
Prep Time: 30 minutes
Cook Time: 1 hour (ovens vary)
Total Time: 1 1/2 hours
Servings: 12

Ingredients

Bread

• 1 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon kosher salt (if you are using unsalted butter)
• 1/4 teaspoon baking soda
• 1 cup granulated sugar
• 1/4 cup butter, softened
• 1/4 cup canola oil
• 1/2 cup sour cream
• zest from 2 medium lemons (about 2 tablespoons)
• 3 eggs
• 2 cup grated or shredded zucchini

Lemon Glaze

• 2 tablespoons granulated sugar
• juice from 1 medium lemon

Here's how to make it: 

1. In a mixing bowl stir together flour, baking powder, baking soda and salt (if using unsalted butter). In another mixing bowl combine 1 cup of the sugar, butter and canola oil and blend medium until light and fluffy. Add sour cream and lemon zest and beat until creamy.
2. Beat in eggs, one at a time, until combined.
    
3. Stir in zucchini.
4. Add flour mixture to zucchini mixture. Fold just until combined (batter may be lumpy).
5. Spoon into a greased (bottom and sides) 9x5-inch loaf pan. If desired, sprinkle with poppy seeds. Bake in a preheated 350-degree F oven about 1 hour or until a toothpick in the bread comes out clean.
6. Remove from the oven and cool in pan 15 minutes.
7. While the bread cools combine lemon juice and the remaining 2 tablespoons granulated sugar in a microwave safe bowl. Cook 30 seconds until hot. Remove and blend until sugar is completely dissolved. Brush loaf with lemon syrup. Cool completely. (For the best flavor, wrap the baked and cooled bread and store overnight before slicing.)

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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