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The Boat Shed Kitchen

Lemon Zucchini Bread

A light, moist loaf infused with fresh lemon zest and juice, balanced by the subtle sweetness of zucchini. Perfect for spring and summer baking, this bread is bright, tender, and irresistibly refreshing.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 40 minutes
Total Time 1 hour 40 minutes
Servings: 10 slices
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 1½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 cup granulated sugar
  • 2 large eggs room temperature
  • ½ cup vegetable oil
  • 2 tbsp fresh lemon juice
  • Zest of 1 large lemon
  • 1 cup shredded zucchini moisture removed
  • ½ cup plain yogurt or sour cream

Method
 

  1. Grate zucchini and squeeze out excess moisture using a clean towel.
  2. Preheat oven to 350°F (175°C).
  3. Grease and flour a 9×5-inch loaf pan.
  4. In a large bowl, whisk flour, baking powder, baking soda, and salt.
  5. Create a well in the center and add eggs, oil, lemon juice, and zest.
  6. Whisk wet ingredients, then incorporate into the dry.
  7. Fold in shredded zucchini and yogurt with a spatula.
  8. See full steps with tips & photos → https://theboatshedcafe.com/lemon-zucchini-bread/

Notes

  • For added texture, stir in ½ cup chopped walnuts or white chocolate chips.
  • Store tightly wrapped at room temperature for 2 days, or refrigerate up to 5 days.
  • Freezes beautifully—wrap slices individually for easy grab-and-go snacks.