Irresistible Lemon Zucchini Bread: A Refreshing Delight

There’s something magical about the aroma of lemon zucchini bread wafting through your kitchen. Imagine a delightful fusion of zesty lemon and tender zucchini, creating a loaf that is both refreshing and comforting. As you slice into it, the soft crumb beckons for a slather of butter or a sprinkle of powdered sugar, making it an irresistible treat any time of day.

Every time I bake lemon zucchini bread, it transports me back to summer afternoons spent in my grandmother’s garden. The sun would shimmer on the leaves as we picked fresh zucchinis, giggling all the while about how many ways we could sneak veggies into dessert. This recipe is perfect for those moments when you want to impress guests or simply enjoy a slice with your morning coffee while basking in nostalgia.

I remember last summer when I surprised my friends with this lemon zucchini bread at our picnic; the look on their faces was priceless as they took their first bites.

Essential Ingredients

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

• Zucchini: Choose medium-sized zucchinis; larger ones can be watery. Grate them finely for even distribution in the batter.

• All-Purpose Flour: Standard flour works best here; it provides structure without being too heavy.

• Granulated Sugar: Adding sweetness balances the tartness of the lemon, so don’t skimp on it.

• Baking Powder: Essential for that lovely rise; ensure it’s fresh for optimal effectiveness.

• Eggs: Use large eggs at room temperature for better emulsification in the batter.

• Lemon Zest and Juice: Freshly grated zest and juice deliver maximum flavor; don’t settle for bottled!

• Cinnamon: A pinch adds warmth and depth to the flavor profile without overpowering the lemon.

• Vegetable Oil: Keeps the bread moist; you can substitute with melted coconut oil if desired.

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 Your Zucchini: Grate the zucchini using a box grater or food processor until you have about 1 cup packed. Place it in a clean kitchen towel and squeeze out excess moisture gently.

Combine Dry Ingredients: In a large bowl, whisk together flour, baking powder, cinnamon, and salt until well mixed. This helps distribute all those dry flavors evenly throughout your bread.

Mix Wet Ingredients: In another bowl, combine sugar, eggs, oil, lemon juice and zest. Beat until smooth and creamy—this should take about two minutes with an electric mixer.

Combine Batters Gently: Slowly add the dry ingredients to your wet mixture. Stir just until combined; overmixing could lead to dense bread—nobody wants that!

Add Zucchini Blissfully: Gently fold in the grated zucchini using a spatula until evenly distributed throughout your batter. You want those green flecks to shine!

Bake It Up!: Pour the batter into your prepared loaf pan and smooth out the top gently. Bake in your preheated oven for 50-60 minutes or until golden brown and a toothpick comes out clean from the center.

Let your lemon zucchini bread cool in its pan for about 10 minutes before transferring it to a wire rack to cool completely—it’s hard not to dig in right away! Enjoy every luscious bite!

Perfecting the Cooking Process

Start by grating the zucchini and squeezing out excess moisture. Then, mix wet ingredients first, followed by the dry ones. This method ensures a smooth batter and even baking.

Add Your Touch

Feel free to swap out regular flour for whole wheat or almond flour for a healthier twist. You can also add nuts or chocolate chips for an extra crunch or sweetness!

Storing & Reheating

Store any leftover lemon zucchini bread in an airtight container at room temperature for up to three days. For longer storage, freeze slices in plastic wrap and foil for up to three months.

Baking this lemon zucchini bread reminds me of those lazy summer afternoons when my friends would gather around with laughter and stories. The aroma filled our home, creating memories sweeter than any dessert.

FAQ

Can I use frozen zucchini for lemon zucchini bread?

Yes, just thaw and drain excess moisture before using.

How long does lemon zucchini bread last?

It lasts about three days at room temperature or up to three months in the freezer.

What can I substitute for eggs in this recipe?

You can use applesauce or mashed bananas as egg substitutes in lemon zucchini bread.

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Lemon Zucchini Bread

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Lemon Zucchini Bread combines the refreshing zest of lemon with the subtle sweetness of zucchini, creating a delightful loaf that’s perfect for breakfast, snacks, or dessert. The vibrant aroma fills your kitchen as it bakes, while its moist texture and bright green flecks make it as pleasing to the eye as it is to the palate. Whether enjoyed warm with butter or at room temperature, this easy-to-make bread is sure to impress friends and family alike.

• Author: Jennifer
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 15 minutes
• Yield: Approximately 10 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 cup grated zucchini (about 1 medium zucchini)
• 1 ½ cups all-purpose flour
• ¾ cup granulated sugar
• 1 tsp baking powder
• ½ tsp cinnamon
• 2 large eggs (room temperature)
• ½ cup vegetable oil
• ¼ cup fresh lemon juice
• Zest of 1 lemon
• ½ tsp salt

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Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. Grate the zucchini and squeeze out excess moisture using a clean kitchen towel.
3. In one bowl, whisk together flour, baking powder, cinnamon, and salt. In another bowl, mix sugar, eggs, oil, lemon juice, and zest until smooth.
4. Combine the dry ingredients into the wet mixture until just combined; avoid overmixing.
5. Gently fold in the grated zucchini until evenly incorporated.
6. Pour the batter into the prepared pan and bake for 50-60 minutes or until a toothpick comes out clean.
7. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Nutrition

• Serving Size: 1 slice (approximately 70g)
• Calories: 175
• Sugar: 9g
• Sodium: 150mg
• Fat: 8g
• Saturated Fat: 1g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 23g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 30mg