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.
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.
Lemon Zucchini Bread Recipe
- Lemon Zester
- Loaf Pan
- Large bowl
- Electric Mixer
- Medium-Sized Bowl
- 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
- 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.
- In a separate, medium-sized bowl, stir together the flour, salt, and baking soda.
- 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.
- 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.
- Slice the loaf into ten to twelve slices and serve.
- 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.
Related to: Bread Recipes with Sour Cream