Hello, dear readers! Today, we’re diving into a delightful recipe for Lemon Zucchini Bread. This zesty lemon zucchini loaf is not only a fantastic way to use up that summer zucchini, but it also brings a refreshing citrus twist to your baking repertoire. Perfect for breakfast, dessert, or as a midday snack, this recipe combines the moistness of zucchini with the brightness of lemon, making it a must-try for anyone who enjoys comforting and flavorful treats!
Introduction:
Lemon Zucchini Bread has become a beloved dish in many kitchens, especially during the warm months when zucchini is abundant. The blend of fresh lemon juice and zest gives this loaf a vibrant flavor that perfectly complements the subtle earthiness of the zucchini. Not only is this bread incredibly easy to make, but it also offers a wonderful way to sneak some veggies into your diet. Whether you’re a seasoned baker or just starting, this lemon zucchini loaf recipe will be a delightful addition to your collection!
Ingredients for Lemon Zucchini Bread:
To create this scrumptious lemon zucchini bread, you’ll need the following ingredients:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup granulated sugar
- 2 large eggs
- ½ cup vegetable oil
- 2 tbsp lemon juice
- Zest of 1 lemon
- 1 cup shredded zucchini (excess moisture removed)
- ½ cup plain yogurt or sour cream
Optional Substitutions:
- For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend.
- You can use coconut oil instead of vegetable oil for a healthier alternative.
- If you’re dairy-free, opt for a plant-based yogurt.
How to Make Lemon Zucchini Bread – Step by Step:
Follow these simple steps to create your zesty lemon zucchini loaf:
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease a loaf pan and set it aside.
Step 2: Prepare the Dry Ingredients
In a medium bowl, whisk together 1 ½ cups all-purpose flour, 1 tsp baking powder, ½ tsp baking soda, and ¼ tsp salt until well combined. This mixture will help your bread rise beautifully.
Step 3: Combine the Wet Ingredients
In a separate large bowl, beat together 1 cup granulated sugar, 2 large eggs, and ½ cup vegetable oil until the mixture is smooth and creamy. Stir in 2 tbsp lemon juice, zest of 1 lemon, and ½ cup plain yogurt or sour cream.
Step 4: Mix the Batter
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix!
Step 5: Add the Zucchini
Fold in 1 cup shredded zucchini until evenly incorporated. This is where the magic happens; the zucchini adds moisture and nutrition to the loaf.
Step 6: Bake the Loaf
Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: Cool and Glaze
Once baked, allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. For the glaze, whisk together 1 cup powdered sugar and 2 tbsp lemon juice until smooth, then drizzle it over the loaf. Garnish with lemon slices.
Helpful Tips for Lemon Zucchini Bread:
To enhance your baking experience and the final flavor of your lemon zucchini loaf, consider the following tips:
- Zucchini Prep: Make sure to squeeze out excess moisture from the shredded zucchini. This will prevent your bread from becoming soggy.
- Room Temperature Ingredients: Using eggs and yogurt at room temperature can help create a smoother batter.
- Fresh Ingredients: For the best flavor, use fresh lemon juice and zest.
Cooking Tips for the Best Lemon Zucchini Bread:
Here are some techniques to ensure your lemon zucchini bread turns out perfectly every time:
- Don’t Overmix: Overmixing can lead to a dense loaf. Mix just until the ingredients are combined.
- Check for Doneness: Ovens can vary, so check your bread a few minutes early to prevent overbaking.
- Cool Completely: Allow the bread to cool completely before adding the glaze to ensure it doesn’t melt off.
Serving Suggestions for Lemon Zucchini Bread:
This lemon zucchini loaf is versatile and can be served in various delightful ways:
- Breakfast Treat: Enjoy a warm slice with your morning coffee or tea.
- Dessert Option: Pair it with a scoop of vanilla ice cream for a refreshing dessert.
- Picnic Perfect: Pack slices for a picnic or potluck, where its bright flavors will surely impress.
Nutritional Information:
This lemon zucchini bread not only satisfies your taste buds but also provides some nutritional benefits. Zucchini is low in calories and high in vitamins, making this loaf a lighter option for snacking.
Nutritional Information (per serving):
- Calories: 210
- Total Fat: 8g
- Saturated Fat: 1g
- Cholesterol: 35mg
- Sodium: 130mg
- Total Carbohydrates: 32g
- Dietary Fiber: 1g
- Sugars: 16g
- Protein: 3g
Nutritional info for Lemon Zucchini Bread shows that you can indulge in this tasty treat while still enjoying a healthy snack!
Storage and Leftovers for Lemon Zucchini Bread:
To keep your lemon zucchini bread fresh, follow these storage tips:
- Room Temperature: Store the bread wrapped in plastic wrap at room temperature for up to 3 days.
- Refrigeration: For longer storage, place it in the fridge for up to 1 week.
- Freezing: Slice the loaf and wrap individual pieces tightly in plastic wrap, then place them in a freezer bag. It can be frozen for up to 3 months. To reheat, simply thaw at room temperature and warm in the oven.
4 Frequently Asked Questions (FAQs) for Lemon Zucchini Bread:
- Can I use yellow squash instead of zucchini?
Yes! Yellow squash can be a great substitute and will provide a slightly different flavor. - Is there a gluten-free version of this recipe?
Absolutely! Use a gluten-free flour blend in place of all-purpose flour. - Can I add nuts or chocolate chips?
Yes, feel free to fold in ½ cup of chopped walnuts or chocolate chips for added texture and flavor. - How do I know when the bread is done baking?
Insert a toothpick into the center of the loaf. If it comes out clean or with a few crumbs, it’s ready!
Related Recipes for Lemon Zucchini Bread Lovers:
If you enjoyed this lemon zucchini bread, you might also like these similar recipes:
Conclusion:
We hope you enjoy making and savoring this zesty lemon zucchini bread! It’s a fantastic way to incorporate fresh produce into a delicious treat. Don’t hesitate to share your variations or feedback in the comments below. Happy baking!
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Luscious Lemon Zucchini Bread: A Zesty Loaf Recipe
Description
Hello, dear readers! Today, we’re diving into a delightful recipe for Lemon Zucchini Bread. This zesty lemon zucchini loaf is not only a fantastic way to use up that summer zucchini, but it also brings a refreshing citrus twist to your baking repertoire. Perfect for breakfast, dessert, or as a midday snack, this recipe combines the moistness of zucchini with the brightness of lemon, making it a must-try for anyone who enjoys comforting and flavorful treats!
Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup granulated sugar
- 2 large eggs
- ½ cup vegetable oil
- 2 tbsp lemon juice
- Zest of 1 lemon
- 1 cup shredded zucchini (excess moisture removed)
- ½ cup plain yogurt or sour cream
Optional Substitutions:
- For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend.
- You can use coconut oil instead of vegetable oil for a healthier alternative.
- If you’re dairy-free, opt for a plant-based yogurt.
Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease a loaf pan and set it aside.
Step 2: Prepare the Dry Ingredients
In a medium bowl, whisk together 1 ½ cups all-purpose flour, 1 tsp baking powder, ½ tsp baking soda, and ¼ tsp salt until well combined. This mixture will help your bread rise beautifully.
Step 3: Combine the Wet Ingredients
In a separate large bowl, beat together 1 cup granulated sugar, 2 large eggs, and ½ cup vegetable oil until the mixture is smooth and creamy. Stir in 2 tbsp lemon juice, zest of 1 lemon, and ½ cup plain yogurt or sour cream.
Step 4: Mix the Batter
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix!
Step 5: Add the Zucchini
Fold in 1 cup shredded zucchini until evenly incorporated. This is where the magic happens; the zucchini adds moisture and nutrition to the loaf.
Step 6: Bake the Loaf
Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: Cool and Glaze
Once baked, allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. For the glaze, whisk together 1 cup powdered sugar and 2 tbsp lemon juice until smooth, then drizzle it over the loaf. Garnish with lemon slices.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Zucchini Prep: Make sure to squeeze out excess moisture from the shredded zucchini. This will prevent your bread from becoming soggy.
- Room Temperature Ingredients: Using eggs and yogurt at room temperature can help create a smoother batter.
- Fresh Ingredients: For the best flavor, use fresh lemon juice and zest.
