Craving a moist, delicious, and refreshing treat? This Lemon Zucchini Bread recipe is the perfect solution! This subtly sweet bread is studded with shredded zucchini and brightened with the zesty flavor of lemon, making it an ideal snack, breakfast, or even dessert. Its ease of preparation and crowd-pleasing taste make it a surefire winner for any occasion, consistently ranking high among popular baked goods due to its balance of sweetness, moisture, and vibrant citrus notes.
What is Lemon Zucchini Bread?
Lemon Zucchini Bread is a delightful variation of classic zucchini bread that incorporates the bright, zesty flavor of lemon. It’s a quick bread, meaning it doesn’t require yeast and can be baked in a loaf pan. The combination of moist zucchini, tangy lemon zest and juice, and a touch of sweetness creates a flavor profile that is both comforting and refreshing. This bread is often enjoyed as a breakfast treat with a cup of coffee or tea, as a midday snack, or even as a light dessert. Its versatility and ease of preparation make it a favorite among home bakers.
Ready to experience the perfect blend of zucchini’s moisture and lemon’s zest? Try this recipe today and enjoy a slice of sunshine in every bite!
Key Ingredients for Lemon Zucchini Bread:
- All-Purpose Flour: 3 cups (360g), measured correctly (spoon and level).
- Baking Soda: 1 teaspoon, for leavening and a tender crumb.
- Baking Powder: 1 teaspoon, to create a light and airy texture.
- Salt: 1/2 teaspoon, to enhance the flavors.
- Ground Cinnamon: 1 teaspoon, adds warmth and depth.
- Eggs: 3 large, at room temperature.
- Granulated Sugar: 1 1/2 cups (300g).
- Vegetable Oil: 3/4 cup (180ml), canola or any neutral oil works well.
- Lemon Zest: 2 tablespoons, from about 2-3 lemons (ensure they are unwaxed, or scrub them thoroughly).
- Lemon Juice: 1/4 cup (60ml), freshly squeezed.
- Vanilla Extract: 1 teaspoon, enhances the overall flavor.
- Shredded Zucchini: 2 cups (about 2 medium zucchini), lightly packed, excess moisture squeezed out if very watery.
How to Make Lemon Zucchini Bread:
This Lemon Zucchini Bread recipe is incredibly easy to make and perfect for using up that summer zucchini! It’s a one-bowl recipe, making cleanup a breeze, and the vibrant lemon flavor adds a delightful twist to the classic zucchini bread. The bread comes together in under an hour. From start to finish, including baking, you can have a warm, delicious loaf ready to enjoy.
Preparation time: 15 minutes
Baking time: 50-60 minutes
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 line it with parchment paper for easy removal.
Combine Dry Ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Make sure to whisk thoroughly to evenly distribute the baking soda and baking powder.
Mix Wet Ingredients: In a separate bowl, whisk together the eggs, sugar, vegetable oil, lemon zest, lemon juice, and vanilla extract until well combined. The mixture should be smooth and slightly frothy.
Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix, as this can result in a tough bread. A few streaks of flour are okay.
Add Zucchini: Gently fold in the shredded zucchini until it’s evenly distributed throughout the batter. If your zucchini is particularly watery, you may want to squeeze out some of the excess moisture with a paper towel before adding it to the batter.
Pour into Pan: Pour the batter into the prepared loaf pan and spread it evenly.
Bake: Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs attached. The top of the bread should be golden brown.
Cool: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This prevents the bread from sticking to the pan.
Optional Glaze (instructions are added): While the bread is cooling, you can prepare a simple lemon glaze. Whisk together 1 cup of powdered sugar with 2-3 tablespoons of lemon juice until smooth. Drizzle over the cooled bread.
Slice and Enjoy: Once cooled, slice the bread and enjoy! It’s best served slightly warm or at room temperature.
Why You’ll Love This Lemon Zucchini Bread:
This Lemon Zucchini Bread is a delightful treat that you’ll want to make again and again. The main highlight is its perfect balance of flavors – the sweetness of the bread is beautifully complemented by the tangy zest of lemon, creating a refreshing and satisfying taste. It’s also incredibly moist, thanks to the zucchini, ensuring a tender and enjoyable texture.
Making this bread at home is not only rewarding but also cost-effective. Store-bought loaves often come with a hefty price tag, but with a few simple ingredients, you can bake a delicious bread for a fraction of the cost. Plus, you have complete control over the ingredients, ensuring that your bread is free from unwanted additives. The lemon zest and optional lemon glaze add an extra layer of flavor and visual appeal. The bright, citrusy notes elevate the bread, making it special enough to serve to guests or enjoy as a weekend treat. If you enjoy our Lemon Zucchini Bread, you might also like our classic banana bread recipe! Both are incredibly easy to make and perfect for using up ripe produce.
Convinced? Bake a loaf today and enjoy the delicious flavors of homemade Lemon Zucchini Bread!
What to Serve Lemon Zucchini Bread With:
Lemon Zucchini Bread is quite versatile and pairs well with a variety of accompaniments.
- Coffee or Tea: A classic pairing! The bright lemon flavor complements both coffee and tea, making it an ideal addition to your morning routine.
- Yogurt and Berries: For a light and healthy breakfast or snack, serve a slice of Lemon Zucchini Bread with a dollop of Greek yogurt and a handful of fresh berries.
- Cream Cheese: Spread a thin layer of cream cheese on a slice for a richer, more indulgent treat.
- Soup or Salad: Surprisingly, this bread can also be served as a side with a light soup or salad for lunch.
- Lemon Curd: Enhance the lemon flavor by serving a slice with a spoonful of homemade lemon curd.
Top Tips for Perfecting Lemon Zucchini Bread:
- Measure Flour Correctly: Spoon the flour into your measuring cup and level it off with a knife. Avoid scooping the flour directly from the bag, as this can pack it down and result in a dry bread.
- Don’t Overmix: Overmixing the batter can develop the gluten in the flour, leading to a tough bread. Mix until the ingredients are just combined.
- Squeeze Out Excess Moisture: If your zucchini is particularly watery, squeeze out some of the excess moisture with a paper towel before adding it to the batter. This will prevent the bread from becoming soggy.
- Use Room Temperature Ingredients: Using room temperature eggs helps create a smoother batter and ensures that the ingredients combine properly.
- Check for Doneness: Start checking for doneness around 50 minutes. A wooden skewer inserted into the center should come out clean or with a few moist crumbs attached. If the top of the bread is browning too quickly, tent it loosely with foil.
- Lemon Extract Substitution: If you want to make the lemon flavor even stronger, add ½ teaspoon of lemon extract to the batter.
- Different Pan size Substitution: If you don’t have a 9×5 loaf pan, you can use two smaller loaf pans or even make muffins. Adjust the baking time accordingly.
5 Facts about Lemon Zucchini Bread:
- Zucchini Adds Moisture: Zucchini is primarily water, so it adds significant moisture to the bread, keeping it soft and tender.
- It’s a Quick Bread: Lemon Zucchini Bread is a quick bread, which means it’s leavened with baking soda and baking powder instead of yeast, making it faster and easier to prepare.
- Versatile Flavor Profile: The lemon flavor can be adjusted to your liking. Add more zest or juice for a stronger lemon taste.
- Origins in Abundance: Zucchini bread’s popularity grew in the late 20th century as gardeners sought creative ways to use the abundant zucchini harvests.
- Nutritious Addition: Zucchini contains vitamins, minerals, and fiber, adding a nutritional boost to your treat.
Storing and Reheating Tips:
Storing:
- Room Temperature: Store Lemon Zucchini Bread at room temperature in an airtight container or wrapped tightly in plastic wrap for up to 3 days.
- Refrigerator: For longer storage, keep the bread in the refrigerator in an airtight container for up to 1 week.
- Freezer: To freeze, wrap the bread tightly in plastic wrap, then place it in a freezer bag. It can be stored in the freezer for up to 2-3 months.
Reheating:
- Room Temperature: If stored in the refrigerator or freezer, allow the bread to come to room temperature before serving for the best texture.
- Oven: To warm the bread, wrap a slice in foil and heat it in a preheated oven at 350°F (175°C) for 5-10 minutes.
- Microwave: For a quick reheat, microwave a slice for 15-30 seconds. Be careful not to overheat, as this can make it tough.
Final Thoughts:
This Lemon Zucchini Bread recipe is a delightful twist on a classic, offering a perfect balance of sweetness, moisture, and tangy lemon zest. It’s easy to make, incredibly versatile, and sure to become a family favorite. Whether you’re looking for a tasty breakfast treat, a satisfying snack, or a simple dessert, this bread is the perfect choice. So grab your loaf pan, gather your ingredients, and get ready to enjoy a slice of sunshine!
try also : Easy Pumpkin Dump Cake Recipe and find more in pinterest
Lemon Zucchini Bread FAQs:
Q: Can I use frozen zucchini?
A: Yes, but make sure to thaw it completely and squeeze out as much excess moisture as possible before adding it to the batter.
Q: Can I reduce the amount of sugar?
A: Yes, you can reduce the sugar by up to 1/4 cup without significantly affecting the texture.
Q: Can I substitute the vegetable oil?
A: Yes, you can substitute the vegetable oil with melted butter or coconut oil.
Q: Can i make this recipe gluten-free?
A: yes, you can use gluten-free all purpose flour instead of regular flour.
Q: My bread is browning too quickly. What should I do?
A: Tent the top of the bread loosely with foil to prevent it from browning too much.
Q: Why did my bread sink in the middle?
A: This could be due to overmixing the batter, not baking the bread long enough, or using too much liquid. Make sure to measure your ingredients correctly and bake the bread until a wooden skewer inserted into the center comes out clean.
Q: Can I add nuts or chocolate chips?
A: Absolutely! Adding chopped nuts or chocolate chips is a great way to customize the bread to your liking.