Moist! Moist! Moist! Lemon Zucchini Bread Recipe (You Have Got to Make This) Bread/Muffins Desserts Farm to Table Recipe Breakfast Brunch Snacks
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, 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. You could add poppy seeds to the 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!
Serve this easy zucchini bread as a sweet snack or for dessert. Double the recipe and share with friends and family!
Note: 30Seconds is a participant in the Amazon affiliate advertising program and this post contains affiliate links, which means we may earn a commission or fees if you make a purchase via those links.
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
Helpful Products
Recipe Notes
- For the best flavor, wrap the baked and cooled bread and store overnight before slicing.
- Use a box grater to easily grate the zucchini.
Here's how to make it:
- 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.
- Beat in eggs, one at a time, until combined.
- Stir in zucchini.
- Add flour mixture to zucchini mixture. Fold just until combined (batter may be lumpy).
- 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.
- Remove from the oven and cool in pan 15 minutes.
- 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.
Recipe cooking times and servings are approximate. To ensure image quality, we may occasionally use stock photography. Need to convert cooking and baking measurements? Here are some kitchen conversion charts. Here's how to submit your recipes to 30Seconds.
Take 30 seconds and join the 30Seconds community, and follow us on Facebook to get recipes in your newsfeed daily.