Luscious Lemon Zucchini Bread: A Zesty Loaf Recipe

optimal recipes

By Maria

Daily Culinary Pleasures

Join WhatsApp
Luscious Lemon Zucchini Bread: A Zesty Loaf Recipe

Sharing is caring!

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:

  1. Can I use yellow squash instead of zucchini?
    Yes! Yellow squash can be a great substitute and will provide a slightly different flavor.
  2. Is there a gluten-free version of this recipe?
    Absolutely! Use a gluten-free flour blend in place of all-purpose flour.
  3. 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.
  4. 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!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Luscious Lemon Zucchini Bread: A Zesty Loaf Recipe

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

Scale
  • 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.

Notes

  • 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.

Leave a Comment

Recipe rating