Lemon Rhubarb Loaf Cake
This lemon zucchini bread combines the vibrant tang of lemon with the subtle moisture of shredded zucchini. The crumb is soft and fluffy thanks to yogurt (or sour cream), and each slice has a zesty aroma that’s impossible to resist. A perfect way to use up summer zucchini and make a feel-good bake!
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
Instructions
- Grate zucchini and squeeze out excess moisture using a clean towel.
- Preheat oven to 350°F (175°C).
- Grease and flour a 9×5-inch loaf pan.
- In a large bowl, whisk flour, baking powder, baking soda, and salt.
- Create a well in the center and add eggs, oil, lemon juice, and zest.
- Whisk wet ingredients, then incorporate into the dry.
- See full steps with tips & photos → https://wimpysdiner.net/lemon-zucchini-bread/
Notes
- Use unpeeled zucchini for better texture and natural color.
- If your zucchini is very moist, let it sit in a colander with a little salt to draw out more liquid.
- Lemon extract (½ tsp) can be added for extra lemon flavor, if desired.