Description
This bright and tender loaf brings back memories of baking with my aunt, who always knew how to blend freshness with comfort. The lemon adds a zing, the zucchini brings moisture, and the whole kitchen fills with a scent that says “home.” A slice of this, and the day just feels better.
Ingredients
1½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 cup granulated sugar
2 large eggs
½ cup vegetable oil (or coconut oil)
2 tbsp lemon juice
Zest of 1 lemon
1 cup shredded zucchini, excess moisture removed
½ cup plain yogurt or sour cream (or plant-based yogurt)
Instructions
Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
In a large bowl, whisk together flour, baking powder, baking soda, and salt.
In another bowl, beat sugar and eggs until light. Add oil, lemon juice, lemon zest, and yogurt. Mix until combined.
Fold in shredded zucchini.
Gradually mix dry ingredients into wet ingredients until just combined.
Pour batter into prepared loaf pan and smooth the top.
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Let cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Moist, citrusy, and subtly sweet—this loaf brings sunshine to your plate with every bite.
- Prep Time: 15 minutes
- Cook Time: 50 - 60 minutes
Nutrition
- Calories: 230 per serving
- Sugar: 18g per serving
- Fat: 10g per serving
- Carbohydrates: 30g per serving
- Fiber: 1g per serving
- Protein: 4g per serving