Delightful Lemon Zucchini Bread Recipe You’ll Love

There’s something magical about Lemon Zucchini Bread that makes your taste buds do a happy dance. Imagine a slice of warm, moist bread, bursting with zesty lemon and subtle hints of fresh zucchini. zesty lemon soup pairing The aroma wafting through the kitchen invites everyone in, promising a treat that’s as delightful to eat as it is to bake.

This recipe takes me back to sunny afternoons spent in my grandmother’s kitchen, where laughter filled the air alongside the scent of citrus. Lemon Zucchini Bread became our go-to for family gatherings, perfect for brunch or just because we needed an excuse to enjoy something sweet and tangy. sweet treats for dessert

I remember the first time I brought this bread to a potluck; everyone couldn’t get enough and asked for the recipe.

Essential Ingredients

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

• Zucchini: Fresh and firm zucchini is key; choose ones that are medium-sized for best results.

• All-Purpose Flour: A must-have for structure; you can also try whole wheat flour for a healthier twist.

• Sugar: Granulated sugar adds sweetness; don’t worry if you want to reduce it—zucchini keeps things moist!

• Eggs: Large eggs act as binders and help create that lovely fluffy texture.

• Lemon Juice and Zest: Freshly squeezed juice and zest gives this bread its signature zing!

• Baking Soda and Baking Powder: These leavening agents are essential for lift; don’t skip them!

For the Topping:

• Powdered Sugar: A light dusting at the end adds a beautiful finish; feel free to skip if you’re feeling healthy.

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

Let’s Make it together

Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with cooking spray or line it with parchment paper for easy removal later.

Prepare the Zucchini: Wash the zucchini thoroughly and shred it using a box grater. There’s no need to peel it—those green specks add color and nutrients!

Mix Dry Ingredients: In a mixing bowl, whisk together flour, baking soda, baking powder, sugar, and a pinch of salt. This ensures even distribution of ingredients without clumps.

Combine Wet Ingredients: In another bowl, beat together eggs, melted butter (or oil), lemon juice, and zest until smooth. The mixture should be light and frothy.

Blend Mixtures Together: Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix; we want tenderness here!

Add Zucchini: Gently fold in the shredded zucchini until evenly distributed throughout the batter. You might be tempted to taste now—it’s okay!

Bake Until Golden Brown: Pour the batter into your prepared loaf pan and bake for 55-60 minutes or until a toothpick inserted comes out clean. Your kitchen will smell heavenly by now.

Let cool in the pan for about 10 minutes before transferring it onto a wire rack to cool completely. Once cooled, dust with powdered sugar if desired.

Enjoy each slice with butter or cream cheese spread on top—or enjoy it plain while sipping your favorite tea!

Now you’re ready to impress friends or indulge yourself with this delightful Lemon Zucchini Bread! southern feast ideas.

Perfecting the Cooking Process

Start by grating the zucchini and squeezing out excess moisture. Mix the wet ingredients first, then fold in dry ingredients for a smooth batter.

Add Your Touch

Feel free to swap half of the all-purpose flour with whole wheat for added nutrition. Try adding nuts or chocolate chips for extra flavor.

Storing & Reheating

Store leftover lemon zucchini bread in an airtight container at room temperature for up to three days. fruity turkey pairing For longer storage, freeze slices wrapped tightly in plastic wrap.

Baking this lemon zucchini bread reminds me of sunny afternoons spent with my grandma, who always insisted that a little zest goes a long way in life—and in baking! For more inspiration, check out this ground beef zucchini casserole recipe.

FAQ

Can I use frozen zucchini?

Yes, just make sure to thaw and drain it well before using.

How long does this bread last?

Lemon zucchini bread stays fresh for about three days at room temperature.

Can I substitute lemon juice with another citrus?

Absolutely! Orange juice can add a sweet twist to this delicious recipe.

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Lemon Zucchini Bread

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• Author: Luna Martinez
• Total Time: 1 hour 10 minutes
• Yield: Approximately 10 servings 1x

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Description

Lemon Zucchini Bread is a delightful blend of zesty lemon and fresh zucchini, creating a moist and flavorful treat. This easy recipe is perfect for any baking level and brings a touch of sunshine to your breakfast or snack time. With its enticing aroma and beautiful golden color, this bread will impress your family and friends while evoking fond memories of warm afternoons in the kitchen.

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Ingredients

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• 1 cup all-purpose flour
• 1 cup grated zucchini (from about 1 medium zucchini)
• 1/2 cup granulated sugar
• 2 large eggs
• 1/4 cup vegetable oil (or melted butter)
• 1/4 cup freshly squeezed lemon juice
• Zest of 1 lemon
• 1 tsp baking powder
• 1/2 tsp baking soda
• Pinch of salt

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Instructions

1. Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. Grate the zucchini and squeeze out excess moisture.
3. In one bowl, mix flour, baking powder, baking soda, sugar, and salt.
4. In another bowl, whisk together eggs, oil, lemon juice, and zest until frothy.
5. Fold dry ingredients into wet ingredients until just combined.
6. Gently stir in the grated zucchini.
7. Pour batter into the prepared loaf pan and bake for 55-60 minutes or until a toothpick comes out clean.
8. Cool for 10 minutes before transferring to a wire rack.

• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (60g)
• Calories: 150
• Sugar: 8g
• Sodium: 80mg
• Fat: 6g
• Saturated Fat: 0.5g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 30mg