Craving a slice of sunshine? Look no further! This lemon zucchini bread recipe is your answer! This quick bread is moist, flavorful, and bursting with the zesty goodness of lemon and the subtle sweetness of zucchini. It’s the perfect treat for breakfast, brunch, or a delightful afternoon snack.
What is Lemon Zucchini Bread?
Lemon zucchini bread… the name rolls off the tongue like a summer breeze! But have you ever stopped to wonder, how did two such different ingredients—bright, sunny lemons and mild, unassuming zucchini—come together to create such a delightful loaf? Was it a happy accident? A culinary challenge? Or perhaps a secret pact between a lemon tree and a zucchini plant in a whimsical garden?
We may never know the true origin story, but one thing’s for sure: this combination is a winner! It’s a match made in baking heaven, proving, yet again, that ‘the way to a man’s (or woman’s!) heart is through their stomach.’ So, go ahead, give this recipe a try and discover the magic for yourself!
Why You’ll Love This Lemon Zucchini Bread:
Get ready to fall in love with this lemon zucchini bread! First, its bright and vibrant flavor profile is simply irresistible. The zesty lemon complements the mild zucchini, creating the perfect balance of sweet and tart. Second, making bread at home is budget-friendly. You can enjoy a delicious, bakery-worthy loaf without breaking the bank.
Finally, the subtle, sweet glaze adds the perfect touch of sweetness and a beautiful sheen. It elevates the bread from simple to spectacular! If you love quick breads try our banana bread recipe. Ready to experience the magic? Grab your ingredients and bake up a loaf of happiness!
Key Ingredients for Lemon Zucchini Bread:
Here’s what you’ll need to embark on your lemon zucchini bread baking adventure:
- All-Purpose Flour: 3 cups, plus more for dusting the pan
- Granulated Sugar: 1 3/4 cups
- Baking Soda: 1 teaspoon
- Baking Powder: 1 teaspoon
- Salt: 1/2 teaspoon
- Ground Cinnamon: 1/2 teaspoon
- Eggs: 3 large
- Vegetable Oil: 3/4 cup
- Lemon Zest: 2 tablespoons, from about 2 large lemons
- Lemon Juice: 1/4 cup, freshly squeezed
- Vanilla Extract: 1 teaspoon
- Shredded Zucchini: 2 cups, lightly packed (about 2 medium zucchini)
- For the Glaze (Optional):
- Powdered Sugar: 1 cup
- Lemon Juice: 2-3 tablespoons, or more to reach desired consistency
How to Make Lemon Zucchini Bread:
This lemon zucchini bread is surprisingly simple to make, delivering a delightful treat in under an hour! The combination of zesty lemon and moist zucchini creates a perfect balance of flavors and textures. The prep time is minimal, and the recipe itself is very straightforward.
Step-by-Step Instructions:
Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan. You can also use baking spray with flour.
Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, and cinnamon. Make sure there are no lumps and everything is evenly distributed.
Combine Wet Ingredients: In a separate bowl, whisk together the eggs, oil, lemon zest, lemon juice, and vanilla extract until well combined. You want the mixture to be smooth and emulsified.
Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix; a few streaks of flour are okay. Overmixing can lead to a tough bread.
Add Zucchini: Gently fold in the shredded zucchini until it’s evenly distributed throughout the batter. Don’t mash the zucchini, just gently incorporate it.
Pour into Pan: Pour the batter into the prepared loaf pan, spreading it evenly.
Bake: Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Start checking for doneness around the 50-minute mark to avoid overbaking.
Cool: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Prepare Glaze (Optional): While the bread is cooling, whisk together the powdered sugar and lemon juice until smooth. Add more lemon juice, a teaspoon at a time, until you reach your desired consistency. It should be pourable but not too runny.
Glaze the Bread: Once the bread is completely cool, drizzle the glaze over the top. Let the glaze set for a few minutes before slicing and serving.
What to Serve Lemon Zucchini Bread With
Lemon zucchini bread is incredibly versatile and pairs well with a variety of accompaniments. Enjoy a slice with:
- Coffee or Tea: The bright flavors of the bread complement a warm beverage perfectly.
- Cream Cheese or Butter: Spread a thin layer for added richness and flavor.
- Greek Yogurt with Berries: Create a light and refreshing breakfast or snack.
- Vanilla Ice Cream: Transform it into a simple yet elegant dessert.
- A simple green salad: For a light lunch.
Top Tips for Perfecting Lemon Zucchini Bread:
Want to take your lemon zucchini bread to the next level? Here are a few tips to ensure baking success:
- Don’t Overmix the Batter: Overmixing develops the gluten in the flour, resulting in a tough bread. Mix until just combined.
- Squeeze Excess Moisture from the Zucchini: Shred the zucchini then place it in a clean kitchen towel and squeeze out any excess liquid. Too much moisture will make the bread soggy.
- Use Room Temperature Ingredients: Using room temperature eggs and oil helps them incorporate more easily into the batter, resulting in a smoother texture.
- Zest and Juice the Lemons First: Zesting the lemons before juicing them is much easier.
- Add Nuts or Seeds: For added texture and flavor, stir in 1/2 cup of chopped walnuts, pecans, or poppy seeds into the batter.
- Adjust Baking Time as Needed: Ovens can vary, so keep an eye on the bread and adjust the baking time accordingly.
- Glaze Variations: Experiment with different glazes, such as a cream cheese glaze or a maple glaze.
- Check for Doneness Correctly: A toothpick inserted into the bread should come out with moist crumbs, not wet batter.
Storing and Reheating Tips:
To keep your lemon zucchini bread fresh and delicious, follow these storage tips:
- Room Temperature: Store the bread in an airtight container at room temperature for up to 3 days.
- Refrigeration: For longer storage, wrap the bread tightly in plastic wrap and then place it in an airtight container in the refrigerator for up to 1 week.
- Freezing: To freeze the bread, wrap it tightly in plastic wrap, then in aluminum foil, and place it in a freezer bag. It can be frozen for up to 2-3 months.
- Reheating: To reheat frozen bread, thaw it overnight in the refrigerator or at room temperature. You can then warm it in the oven at 350°F (175°C) for a few minutes or enjoy it at room temperature. For single slices, a quick toast can restore temperature and texture.
Final Thoughts:
This lemon zucchini bread recipe is a guaranteed winner. It’s easy to make, incredibly flavorful, and perfect for any occasion. Whether you’re a seasoned baker or a beginner, you’ll be able to whip up a loaf of this delicious bread with ease. So, gather your ingredients, preheat your oven, and get ready to experience the bright and refreshing taste of lemon zucchini bread! This quick bread is perfect year-round and especially delicious in the Fall and Spring. Share the joy by bringing a loaf into work, gifting to your neighbors, or cutting it up for your kid’s lunches. Happy baking!
FAQs:
Q: Can I use frozen zucchini?
A: Yes, you can use frozen zucchini. Just make sure to thaw it completely and squeeze out any excess moisture before adding it to the batter.
Q: Can I make this recipe gluten-free?
A: Yes, you can substitute the all-purpose flour with a gluten-free all-purpose flour blend. Be sure to use a blend that contains xanthan gum for best results.
Q: Can I reduce the amount of sugar in the recipe?
A: Yes, you can reduce the amount of sugar to 1 1/4 cups. However, keep in mind that this may slightly alter the texture and sweetness of the bread.
Q: Can I add chocolate chips to the batter?
A: Absolutely! Chocolate chips would be a delicious addition to this bread. Stir in 1/2 cup of your favorite chocolate chips into the batter before pouring it into the loaf pan.
Q: My bread is browning too quickly. What should I do?
A: If you notice the bread browning too quickly, tent it loosely with aluminum foil for the remaining baking time. This will help prevent it from burning.
Q: Can I make muffins instead of a loaf?
A: Yes! Fill muffin liners about 2/3 full and bake for 18-22 minutes. Check for doneness with a toothpick. Baking time will vary by oven.
try also : Easy Pumpkin Dump Cake Recipe and find more in pinterest