Irresistible Lemon Zucchini Bread Recipe – Sweet & Tangy Delight

Lemon Zucchini Bread is the sunshine of baked goods, bursting with zesty lemon and tender, moist zucchini. Each slice delivers a delightful balance of sweet and tangy flavors that dance on your palate like it’s at a summer festival. For more inspiration, check out this Moroccan Spiced Salmon recipe.

Imagine pulling a warm loaf from the oven, its golden crust glistening and the aroma wafting through your kitchen. The first bite? Pure bliss! It’s the perfect treat for brunch or an afternoon pick-me-up, guaranteed to brighten even the gloomiest of days.

Ingredients for Lemon Zucchini Bread

Here’s what you’ll need to make this delicious dish:

• Zucchini: About 1 cup of finely grated zucchini adds moisture without overpowering the flavor. Choose firm zucchinis for the best results.
• Lemon Zest: Freshly grated lemon zest brings out a vibrant citrus flavor that makes this bread unforgettable.
• All-Purpose Flour: A staple ingredient that provides structure to your bread. Use unbleached flour for a richer taste.
• Sugar: Granulated sugar sweetens the bread beautifully. Adjust according to your preferred sweetness level.
• Baking Powder: This helps your bread rise and creates that fluffy texture we all love.
• Eggs: Two large eggs will bind everything together while adding richness to each slice.
• Vanilla Extract: A teaspoon of pure vanilla extract elevates the flavor profile, making every bite more delightful.
• Cinnamon: A dash of cinnamon adds warmth and depth to the overall flavor, enhancing the lemon’s brightness.
• Salt: Just a pinch helps balance out the sweetness and enhance all other flavors in the bread.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Lemon Zucchini Bread

Follow these simple steps to prepare this delicious dish:

Step 1: Preheat Your Oven

Start by preheating your oven to 350°F (175°C). Grease a loaf pan with cooking spray or line it with parchment paper for easy removal later.

Step 2: Prepare Your Zucchini

Grate about one medium zucchini using a box grater or food processor. Be sure to squeeze out excess moisture using a clean kitchen towel; nobody wants soggy bread!

Step 3: Mix Dry Ingredients

In a medium bowl, whisk together flour, baking powder, salt, cinnamon, and sugar until well combined. This ensures even distribution of all those lovely dry ingredients.

Step 4: Combine Wet Ingredients

In another large bowl, beat together eggs, vanilla extract, lemon zest, and grated zucchini until well mixed. Add melted butter if you want an extra richness in flavor.

Step 5: Combine Wet and Dry Mixtures

Gradually fold in the dry ingredients into the wet mixture until just combined; be careful not to overmix! You want those floury streaks to disappear but not create gluten-y bread.

Step 6: Bake

Pour your batter into the prepared loaf pan and smooth out the top. Bake in your preheated oven for about 50-60 minutes or until a toothpick inserted into the center comes out clean.

Let it cool in the pan for about ten minutes before transferring it to a wire rack. Slice while still slightly warm for an irresistible treat!

Serve this fantastic Lemon Zucchini Bread as breakfast with coffee or as an afternoon snack with tea. Either way, it’s bound to bring smiles all around!

Perfecting the Cooking Process

Start by preheating your oven while you mix the dry ingredients. Grate the zucchini next, then combine it with wet ingredients. Pour everything into a loaf pan and bake until golden brown. This sequence ensures your bread rises perfectly every time.

Add Your Touch

Feel free to swap out regular flour for whole wheat or almond flour for a healthy twist. Toss in some walnuts or chocolate chips for extra crunch and sweetness. You can even experiment with different citrus zests to find your favorite flavor combination.

Storing & Reheating

Wrap leftover Lemon Zucchini Bread in plastic wrap or aluminum foil and store it at room temperature for up to three days. For longer storage, freeze slices individually. When ready to enjoy, simply toast them lightly or microwave for a few seconds.

It was during a rainy day when I first baked this Lemon Zucchini Bread. My friends raved about it so much that I was convinced I’d discovered the secret to happiness—one loaf at a time!

FAQs :

What ingredients do I need for Lemon Zucchini Bread?

To make Lemon Zucchini Bread, you will need basic ingredients such as grated zucchini, all-purpose flour, granulated sugar, baking powder, baking soda, salt, and eggs. Additionally, fresh lemon juice and lemon zest are essential for that vibrant citrus flavor. You can also include vegetable oil or melted butter for moisture. For extra flavor, consider adding vanilla extract or nuts like walnuts or pecans. This combination of ingredients creates a deliciously moist and flavorful bread that showcases the best of summer produce. For more inspiration, check out this Lemon Poppy Seed Cake recipe.

How do I store Lemon Zucchini Bread?

Storing your Lemon Zucchini Bread properly ensures it stays fresh and delicious. Allow the bread to cool completely before wrapping it in plastic wrap or aluminum foil. You can keep it at room temperature for up to two days. For longer storage, place it in an airtight container in the fridge for up to a week. If you have extra loaves, consider freezing them. Wrap the cooled loaf tightly in plastic wrap and then in foil; it can last up to three months in the freezer.

Can I substitute the zucchini in this recipe?

Yes! While zucchini is the primary ingredient in Lemon Zucchini Bread, you can substitute it with other vegetables like carrots or even mashed bananas for a different flavor profile. However, keep in mind that these substitutions may alter the texture and taste slightly. lemon garlic chicken tenders If you’re looking for a gluten-free option, you can use almond flour or a gluten-free flour blend instead of all-purpose flour. sweet and savory chicken Adjusting these ingredients allows you to customize the recipe to your dietary preferences while still enjoying a lovely bread.

What can I serve with Lemon Zucchini Bread?

Lemon Zucchini Bread pairs well with various accompaniments that enhance its flavors. For a delightful breakfast or snack option, try spreading cream cheese or butter on warm slices of bread. A dollop of lemon curd adds an extra zing that complements the citrus notes beautifully. strawberries cream casserole You can also serve it alongside fresh fruit like strawberries or blueberries for a refreshing contrast. Pairing with tea or coffee makes for an enjoyable afternoon treat that everyone will love.

Conclusion for Lemon Zucchini Bread :

Lemon Zucchini Bread is a delightful way to incorporate fresh produce into your baking routine. With its simple ingredients and easy preparation, this recipe yields a moist and flavorful loaf that highlights the essence of summer flavors. Remember to store your bread properly to enjoy its freshness over several days or opt for freezing if you make more than one loaf. refreshing summer cocktail Whether you enjoy it plain or with toppings, this versatile bread makes an excellent addition to any meal or snack time!

Print

Lemon Zucchini Bread

---

• Author: Hannah
• Total Time: 1 hour 15 minutes
• Yield: Approximately 12 servings 1x

Print Recipe

Pin Recipe

Description

Lemon Zucchini Bread is a bright and refreshing treat that perfectly balances zesty lemon and moist zucchini in every bite. This easy-to-make recipe yields a tender loaf that’s ideal for breakfast, snacks, or dessert. With its vibrant flavor and delightful aroma wafting through your kitchen, this bread is sure to brighten any day.

---

Ingredients

Scale 1x2x3x

• 1 cup finely grated zucchini
• 1 tablespoon lemon zest
• 1 ½ cups all-purpose flour
• ¾ cup granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ½ cup vegetable oil (or melted butter)

---

Instructions

1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. Grate the zucchini and squeeze out excess moisture with a clean towel.
3. In a bowl, mix together the flour, baking powder, baking soda, salt, sugar, and cinnamon.
4. In another bowl, whisk eggs, vanilla extract, lemon zest, and zucchini until well combined. Stir in oil or melted butter.
5. Gradually add dry ingredients to wet ingredients until just combined; do not overmix.
6. Pour batter into the prepared pan and bake for 50-60 minutes or until a toothpick comes out clean.
7. Let cool for 10 minutes before transferring to a wire rack.

• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (60g)
• Calories: 180
• Sugar: 10g
• Sodium: 110mg
• Fat: 9g
• Saturated Fat: 1g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 30mg

Keywords: - For added texture and flavor, consider mixing in chopped nuts or chocolate chips. - Store leftovers wrapped at room temperature for up to three days or freeze slices individually for up to three months.