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Perfect Moist Lemon Zucchini Bread – Small Batch

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This moist lemon zucchini bread is a small batch recipe that turns a kitchen mistake into a delightful treat. Bright lemon flavor and tender crumb make it perfect for breakfast, snack, or dessert.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup (150g) granulated sugar
  • 1 large egg, at room temperature
  • 3 tablespoons (42g) unsalted butter, melted
  • 2 tablespoons (30ml) neutral oil (avocado or vegetable)
  • ¼ cup (60g) plain yogurt or sour cream
  • Zest of 1 large lemon (about 1 tablespoon)
  • 2 tablespoons (30ml) fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup (about 150g) grated zucchini (from 1 medium zucchini)
  • For the glaze (optional): ½ cup (60g) powdered sugar, 2-3 teaspoons fresh lemon juice

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8.5×4.5-inch loaf pan with parchment paper, leaving overhang on long sides. Lightly spray exposed ends with non-stick spray.
  2. Wash zucchini, trim ends, and grate using small holes of a box grater. Place grated zucchini in a clean kitchen towel or paper towels and gently squeeze out excess moisture. Set aside.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  4. In a large bowl, whisk together sugar, egg, melted butter, oil, yogurt, lemon zest, lemon juice, and vanilla extract until smooth.
  5. Pour dry ingredients into wet ingredients. Fold gently with a rubber spatula until just combined (a few lumps are okay).
  6. Fold in grated zucchini until evenly distributed.
  7. Scrape batter into prepared loaf pan and spread evenly. Bake for 45-55 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs. If top browns too quickly, tent with foil for last 10 minutes.
  8. Cool in pan on a wire rack for 10-15 minutes. Use parchment overhang to lift bread out and transfer to rack to cool completely.
  9. For glaze: In a small bowl, whisk powdered sugar with 2 teaspoons lemon juice. Add more juice, 1 teaspoon at a time, until thick but pourable. Drizzle over completely cooled bread. Let set 10 minutes before slicing.

Notes

Do not overmix batter. Squeeze zucchini gently to remove excess moisture but not bone-dry. Use room temperature ingredients. Check oven at 45 minutes. Let bread cool completely before slicing. For variations, add ½ cup blueberries, use gluten-free flour blend, or add ½ cup chopped walnuts.

Nutrition

Keywords: lemon zucchini bread, small batch, moist zucchini bread, lemon bread, zucchini bread recipe

Find it online: https://sunnysavory.com/perfect-moist-lemon-zucchini-bread-small-batch/