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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.

Equipment

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.

Find it online: https://optimalrecipes.com/lemon-zucchini-bread-a-zesty-loaf-recipe/