Lemon Zucchini Bread Recipe

Preheat and prepare pan

Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan with 1 tablespoon butter or spray, then line the bottom with a strip of parchment if desired for easy removal.

Mix dry ingredients

In a medium bowl whisk together 2.5 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon fine sea salt until evenly combined.

Mix sugars and wet ingredients

In a large bowl or bowl of a stand mixer, beat 3/4 cup granulated sugar and 1/2 cup packed light brown sugar with 2 large eggs until slightly thickened, about 1–2 minutes. Add 1/2 cup neutral oil, 1/2 cup Greek yogurt (or sour cream), 1 teaspoon vanilla extract, 2 tablespoons lemon zest, and 2 tablespoons fresh lemon juice. Mix just until incorporated.

Combine wet and dry

Fold the dry flour mixture into the wet mixture in two additions, mixing gently until just combined. Do not overmix; a few streaks of flour are fine.

Add zucchini and nuts

Fold in 2 cups grated zucchini (squeezed lightly to remove excess liquid but not completely dry) and 1/2 cup chopped walnuts or pecans if using. The batter will be moist and slightly thick.

Fill pan and bake

Spoon the batter into the prepared 9x5 loaf pan and smooth the top. Bake in the preheated 350°F (175°C) oven for 50–65 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs (not wet batter) and the top is golden. If the top browns too quickly, tent loosely with foil during the last 10–15 minutes.

Cool

Remove from oven and let the loaf cool in the pan on a wire rack for 15 minutes. Run a knife around the edges, then invert onto the rack and peel off the parchment. Let cool another 30–45 minutes before slicing so crumbs set.

Whip butter

Place 1 cup room-temperature unsalted butter in a mixing bowl. Using a hand mixer or stand mixer fitted with the paddle or whisk, beat the butter on medium-high speed for 1–2 minutes until light and fluffy.

Add flavor and sugar

Add 2 tablespoons powdered sugar, 1 tablespoon lemon zest, 1 teaspoon fresh lemon juice, and 1/4 teaspoon fine sea salt. Beat on medium speed until combined and smooth, about 30–60 seconds.

Adjust consistency

If the butter feels too thick for spreading, add up to 1 teaspoon milk or cream and beat for another 10–15 seconds to loosen. Taste and adjust lemon or salt to preference.

Chill or serve

Transfer whipped lemon butter to a small bowl. It can be served immediately at room temperature or chilled briefly to firm up. Serve a generous smear on warm slices of lemon zucchini bread.

Slice the cooled loaf and serve with whipped lemon butter. Store leftover bread tightly wrapped at room temperature for up to 2 days or refrigerated up to 5 days. Keep whipped butter refrigerated in an airtight container for up to 1 week; bring to room temperature before serving.