Lemon Zucchini Bread

In the Signature Style of Chef Muassab Pasha

1. Definition

Lemon Zucchini Bread is a moist quick bread made with grated zucchini (ghiya/tori), fresh lemon zest, and lemon juice. It combines the freshness of citrus with the natural moisture of zucchini, creating a soft, tender crumb with a light, refreshing flavor.

It is defined by:

• Ultra moist texture
• Fresh lemon aroma
• Soft and delicate crumb
• Balanced sweetness
• Perfect tea-time loaf

In the professional adaptation by Chef Muassab Pasha, this European-inspired bread has been simplified and made affordable while maintaining refined flavor and texture.

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2. History

Zucchini bread became popular in North America during the 20th century when home bakers began incorporating vegetables into baked goods for moisture and nutrition.

While citrus loaves have long been part of European baking traditions—especially in France and Italy—the combination of lemon and zucchini evolved later as a modern quick-bread variation.

Today, Lemon Zucchini Bread is appreciated for its light texture, subtle sweetness, and fresh citrus finish, making it ideal for breakfast, tea-time, or café-style serving.

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3. Recipe

8-inch round pan or 8×4 inch loaf pan

Grease and dust with flour
Preheat oven to 135°C

Ingredients

Unsalted Butter – 70g (5 tbsp)
Zucchini (ghiya/tori), grated – 300g (about 2 cups packed)
Granulated Sugar – 150g (¾ cup total)

All-Purpose Flour – 260g (2 cups)
Baking Powder – 1 tsp
Baking Soda – 1 tsp
Salt – ½ tsp

Yogurt – 90g (⅓ cup)
Eggs – 2 large
Lemon Zest – 2 tbsp
Fresh Lemon Juice – 3 tbsp
Vanilla Extract – 1 tsp

Method

• Wash zucchini thoroughly. Lightly grind or mash it with 25g (about 2 tbsp) of the sugar. Set aside.

• Melt butter and allow it to cool to room temperature.

• In a large bowl, combine yogurt, lemon zest, lemon juice, vanilla, eggs, melted butter, remaining sugar (125g), and zucchini mixture. Mix well.

• In another bowl, combine flour, baking powder, baking soda, and salt.

• Add dry ingredients into the wet mixture. Using a spatula, gently fold (cut-and-fold method). Do not overmix.

• Pour batter into prepared pan and level the surface.

• Bake at 135°C for 45–50 minutes, or until a toothpick inserted in the center comes out clean.

• Cool completely before slicing.

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Serving Suggestion

Serve with tea or coffee.
Pairs beautifully with light lemon glaze, whipped cream, or cream cheese spread.

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Storage

Room Temperature:
Store in airtight container for up to 3 days.

Refrigeration:
Up to 5 days.

Freezing:
Wrap tightly and freeze for up to 1 month.