Lemon Zucchini Bread Recipe With Sour Cream

So, you’ve got a zucchini situation happening in your garden? Or maybe you just impulse-bought a couple of them at the farmer’s market, and now they’re staring at you accusingly from the fruit bowl? Don’t sweat it, my friend! We’ve all been there. And I’ve got just the thing to turn those green giants into a seriously delicious, sunshiny treat: Lemon Zucchini Bread with Sour Cream! Get ready for a loaf that’s moist, zesty, and basically a hug in bread form.

Why This Recipe is Awesome

Okay, let’s be real. Who has time for complicated baking? Not us! This recipe is ridiculously easy. It’s like the culinary equivalent of a cheat code. Plus, the sour cream is the secret weapon for a super moist crumb that *won’t* be dry and sad. And lemon? It’s like a party for your taste buds, cutting through any lingering “vegetable” vibes. Honestly, it’s so good, you’ll want to eat the whole loaf yourself. No judgment here.

Ingredients You’ll Need

• 2 cups all-purpose flour (the usual suspect)
• 1 teaspoon baking soda (our leavening buddy)
• 1/2 teaspoon salt (to make things taste like *food*)
• 1 teaspoon ground cinnamon (optional, but highly recommended for cozy vibes)
• 1/2 cup unsalted butter, softened (no hard butter allowed, please!)
• 1 cup granulated sugar (for sweetness, duh)
• 2 large eggs (room temperature is best, but beggars can’t be choosers)
• 1/4 cup sour cream (our moisture magic maker!)
• 1/4 cup milk (any kind will do)
• 1 teaspoon vanilla extract (because everything’s better with vanilla)
• Zest of 1 large lemon (get all those fragrant oils!)
• 2 cups grated zucchini, squeezed dry (seriously, squeeze it! No one wants soggy bread)

Step-by-Step Instructions

1. First things first, **preheat your oven to 350°F (175°C)**. Grease and flour a standard loaf pan. We don’t want any bread-related drama later.
2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon (if you’re using it). Set that aside; it’s the dry crew.
3. In a large bowl, cream together the softened butter and sugar until light and fluffy. This is where the arm workout happens, or you could just use a mixer.
4. Beat in the eggs one at a time, then stir in the sour cream, milk, and vanilla extract. Mix until it’s all nicely combined.
5. Now, fold in the lemon zest. Ooh, smell that!
6. Gradually add the dry ingredients to the wet ingredients, mixing until *just* combined. Don’t go crazy here; overmixing is a bread killer.
7. Gently fold in the *squeezed* zucchini. Again, make sure that zucchini is as dry as possible.
8. Pour the batter into your prepared loaf pan and smooth the top.
9. Bake for 50-65 minutes, or until a toothpick inserted into the center comes out clean. You might need to cover it with foil if the top starts browning too quickly.
10. Let it cool in the pan for about 10 minutes before turning it out onto a wire rack to cool completely. Patience, grasshopper!

Common Mistakes to Avoid

• Not squeezing out the zucchini: This is the BIG one. Seriously, it’s the difference between moist bread and a bread-shaped sponge.
• Overmixing the batter: Once you add the flour, mix until *just* combined. Overmixing develops gluten, leading to a tough loaf.
• Not preheating the oven: This is like showing up to a party without any gifts. It just doesn’t work.
• Opening the oven too much: Let that oven do its thing. Peeking too often can cause the bread to sink.
• Using cold butter: Softened butter creams better with sugar, creating a lighter texture.

Alternatives & Substitutions

Feeling adventurous? Or just ran out of something? No problem!

• Lemon-less? If you’re not a huge lemon fan (what?!), you can skip the zest, but it really does add something special. You could also try orange zest!
• No sour cream? Plain yogurt or even Greek yogurt works in a pinch! Just make sure it’s full-fat for maximum moisture.
• Got other fruits? Blueberries are a classic addition to zucchini bread. Add about a cup!
• Want a glaze? Mix some powdered sugar with a little lemon juice (or milk) until you get a drizzly consistency. Pour it over the *cooled* bread. So fancy!

FAQ (Frequently Asked Questions)

Q: Do I *really* need to squeeze the zucchini?
A: YES. I can’t stress this enough. Imagine a perfectly baked cake… now imagine it swimming in water. Not ideal, right? Squeeze it like it owes you money.

Q: Can I use self-rising flour?
A: You can, but you’ll need to adjust the baking soda and salt. For this recipe, sticking to all-purpose flour and the leaveners is easiest.

Q: My zucchini is stringy, what now?
A: That’s normal! Just grate it and then grab it by the handful and squeeze the liquid out over the sink. It’s a bit messy, but worth it.

Q: How long does this bread last?
A: Stored in an airtight container at room temperature, it should be good for about 3-4 days. If it lasts that long, TBH.

Q: Can I make muffins instead?
A: Absolutely! Spoon the batter into muffin tins lined with paper liners and bake for 20-25 minutes, or until a toothpick comes out clean. Easy peasy.

Q: Why is my bread sinking in the middle?
A: This is usually due to opening the oven door too early and often, or the leavening agents being old. Give your baking soda and powder a little check-up!

Final Thoughts

And there you have it! A ridiculously delicious, surprisingly easy Lemon Zucchini Bread that’ll have everyone asking for the recipe (and maybe begging for seconds). It’s the perfect way to use up those garden goodies and impress your friends, family, or just your own magnificent self. Now go bake something awesome!