Lemon Zucchini Bread Recipe - How to Make it in 18 Simple Steps - Home Stratosphere

Lemon Zucchini Bread Recipe – How to Make it in 18 Simple Steps

If you need a quick and easy recipe for brunch or for an afternoon snack, you should try our recipe for Lemon Zucchini Bread. Combing the fresh tangy flavor of lemon, the moistness that zucchini provides, and the satisfying crunch of poppy seeds, this bread will become a favorite.

Slices of freshly-baked lemon zucchini bread on a white plate.

This bread is loaded with the flavor of lemons, and any experienced baker knows that the trick to getting lots of lemon flavor into your baked goods doesn’t lie in using lemon juice or even lemon extract. Rather, the lemon flavor comes from the peel of the lemon.

Slices of freshly-baked lemon zucchini bread on a white plate.

Lemon Zucchini Bread Recipe

April Freeman
A prolific summer vegetable, zucchini plants often yield more fruit than any one family can consume. This recipe for Lemon Zucchini Bread can help use up your garden surplus and give you a fresh-tasting, lemony quick bread for brunch or for an afternoon snack.

Video Version

Prep Time 15 mins
Baking Time 1 hr
Total Time 1 hr 15 mins
Cuisine American
Servings 12 Servings

Equipment

  • Lemon Zester
  • Loaf Pan
  • Large bowl
  • Electric Mixer
  • Medium-Sized Bowl

Ingredients
  

  • 1/2 cup Softened Butter
  • 1 1/3 cups Sugar
  • 3 pcs Eggs
  • 1 1/2 cups Flour
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Baking Soda
  • 1/2 cup Sour Cream
  • 1 cup Shredded Zucchini
  • Grated Zest of 1 Lemon
  • 2 teaspoons Poppy Seeds

Instructions
 

  • Preheat the oven to 325 degrees.
  • Spray a standard-sized loaf pan with cooking spray.
  • In a large mixing bowl, beat the butter until it is light and fluffy with an electric mixer on medium speed.
  • Add the sugar, beating well.
  • Add the eggs one at a time mixing thoroughly until each egg is fully incorporated.
    The wet ingredients mixed.
  • In a separate, medium-sized bowl, stir together the flour, salt, and baking soda.
    Flour, salt and baking soda are mixed in a separate bowl.
  • Add about one-third of the flour mixture to the sugar mixture.
  • Stir well and then add about one-third of the sour cream, stirring well.
  • Add about half of the remaining flour mixture, stirring to combine.
  • Then stir in about half of the sour cream.
  • Finally, combine the rest of the flour mixture in the batter, and stir in the remainder of the sour cream. Do not over mix. Just stir until the mixture is combined.
  • Add the shredded zucchini, the lemon zest, and the poppy seeds, stirring them to combine.
    The wet and dry bowls are mixed and added with zucchini, the lemon zest, and the poppy seeds.
  • Spread the batter in the prepared pan and bake the loaf for 50 to 60 minutes, or until a cake tester inserted into the middle of the loaf tests done.
  • Allow the bread to cool in the pan for fifteen minutes.
  • Remove the loaf from the pan and turn it onto a wire rack to cool for about an hour.
    A fresh loaf of lemon zucchini bread.
  • Slice the loaf into ten to twelve slices and serve.
    A slice of freshly-baked lemon zucchini bread on a white plate.
  • Store this loaf wrapped tightly in foil or plastic wrap for up to five days.
  • This bread does freeze very well. To freeze it, wrap it in aluminum foil or plastic wrap and store it in a large zip-top bag. Freeze for up to a month. Thaw it overnight in the refrigerator.

Notes

One medium zucchini yields about one cup of shredded zucchini. If you have extra zucchini that you can’t use up right away, you can shred it and store it in sealed zip-top freezer bags in your freezer for up to six months. When you’re ready to use the zucchini, you can thaw it in the microwave, microwaving it in 30-second bursts, stirring it frequently.
Suppose you missed a zucchini or two in the garden and now you have gargantuan zucchini. Most people don’t know what to do with these oversized fruits because zucchini is best when it’s pretty small. This recipe for Lemon Zucchini Bread is a great way to use those fruits. Simply grate it, until you start getting to the part of the flesh where there are too many seeds. Then, you can slice it in half,  scoop out the seeds, and grate the remaining part of the zucchini. Waste not, want not!
Keyword Bread, Lemon Zucchini Bread, Recipe, Snack

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