Name: Lemon Zucchini Bread
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Ingredients: ½ cup vegetable oil; ¾ cup granulated sugar; ¼ cup brown sugar; 2 large eggs; 1 tablespoon lemon juice; Zest of 1 lemon; 1 teaspoon vanilla extract; ½ teaspoon baking soda; ½ teaspoon baking powder; ½ teaspoon salt; 1 ½ cups all-purpose flour; 1 ½ cups shredded zucchini; ½ cup Powdered Sugar; 1-2 tablespoons Lemon Juice

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The first time I baked Lemon Zucchini Bread, I was looking for a way to use up some garden-fresh zucchini. The idea of combining the lightness of zucchini with the bright burst of lemon was simply too tempting to resist. I remember the aroma filling my kitchen as I baked, a warm and inviting scent that just screamed comfort. As the loaf rose in the oven, I couldn’t help but feel a sense of nostalgia wash over me, reminding me of lazy summer afternoons spent enjoying homemade treats with family. It’s a recipe that has since become a staple in my home, perfect not just for breakfast but also as a sweet afternoon snack or an unexpected dessert. The combination of flavors is unique yet harmonious, making it a delightful treat for anyone who tries it.

Recipe Snapshot

Total Time:
1 hr 10 mins

Prep Time:
20 mins

Cook Time:
50 mins

Difficulty:
Medium

Calories:
180 kcal

Protein:
3 g

Diet:
Vegan, Gluten-Free, AIP

Fat:
8 g

Tools Used:
Oven, Mixing Bowl, Baking Sheet, Frying Pan, Wooden Spoon, Whisk

The Magic of This Lemon Zucchini Bread

It’s a Unique Flavor Experience

The combination of zucchini and lemon in this bread is surprisingly delightful. The zucchini adds moisture and texture, while the lemon provides a refreshing zing that brightens every bite. It’s not your typical sweet bread, and that’s what makes it stand out.

Perfect for Any Occasion

Whether you’re hosting a brunch, looking for a sweet snack, or wanting a light dessert, Lemon Zucchini Bread fits the bill perfectly. It’s versatile enough to be enjoyed at any meal of the day, making it a great addition to your recipe repertoire.

Moist and Tender Texture

The secret to the perfect loaf lies in the way we incorporate the zucchini. It keeps the bread incredibly moist without being overly dense. Plus, you won’t even notice the zucchini if you’re not looking for it, which is perfect for those who might be a little skeptical about adding vegetables to their baked goods!

Easy to Make

You’ll find that this recipe is straightforward and simple to follow. I love that it comes together quickly, making it a fantastic choice for both beginner and seasoned bakers. It’s a fun way to experiment with flavors without the fuss.

Great for Gifting

If you’re looking for a thoughtful homemade gift, Lemon Zucchini Bread is perfect. Wrap it in a lovely paper and share it with friends or neighbors; they will surely appreciate the gesture and the deliciousness!

Healthier Alternative

Using zucchini in this bread adds nutrients and reduces the need for excess fat. It’s a great way to sneak in some veggies while still indulging in something sweet.

What to Gather for Lemon Zucchini Bread

When it comes to the ingredients for Lemon Zucchini Bread, I like to keep things fresh and simple. Each component plays a crucial role in building flavor and texture. The zucchini provides moisture, while the lemon adds that perfect touch of brightness. Together, these ingredients create a delightful bread that is hard to resist.

½ cup vegetable oil: Acts as the base fat, keeping the bread moist.
¾ cup granulated sugar: Sweetens the bread and balances the tartness of the lemon.
¼ cup brown sugar: Adds depth and a hint of caramel flavor.
2 large eggs: Provide structure and richness.
1 tablespoon lemon juice: Enhances flavor with acidity.
Zest of 1 lemon: Infuses a vibrant lemon scent and flavor.
1 teaspoon vanilla extract: Complements the sweetness of the sugars.
½ teaspoon baking soda: Helps the bread rise and become light.
½ teaspoon baking powder: Works in tandem with baking soda for a perfect crumb.
½ teaspoon salt: Balances the sweetness and enhances overall flavor.
1 ½ cups all-purpose flour: The main structure of the bread.
1 ½ cups shredded zucchini: Adds moisture and keeps the bread tender.
½ cup powdered sugar: Used for the glaze to add a finishing touch of sweetness.
1-2 tablespoons lemon juice: Used in the glaze for a zesty kick.

Preparation Steps for Lemon Zucchini Bread

Making Lemon Zucchini Bread is a joyous process that fills the kitchen with wonderful aromas. Let’s dive into the steps to achieve a perfect loaf. Each step is crucial, so pay attention to the details as we go along.

Preheat your oven to 350°F. Grease an 8×4-inch or 9×5-inch loaf pan with nonstick cooking spray or butter. Proper greasing ensures the bread releases easily after baking.
In a large mixing bowl, combine the vegetable oil, granulated sugar, brown sugar, eggs, lemon juice, lemon zest, and vanilla extract. Stir the mixture until it is smooth and well combined, ensuring that the sugars dissolve.
Carefully mix in the baking soda, baking powder, and salt. These ingredients are crucial for the bread to rise and form a lovely texture.
Gradually stir in the all-purpose flour. The batter will be thick at this point, but don’t worry; that’s what we want for structure.
Add the shredded zucchini to your mixture. Stir until fully combined. You’ll notice that the mixture becomes much looser as the moisture from the zucchini is released.
Pour the batter into the prepared loaf pan. Make sure it’s evenly spread out to ensure even baking.
Bake for 50 to 60 minutes if using a 9×5-inch pan, or 55 to 65 minutes for an 8×4-inch pan. The bread is done when a toothpick inserted in the center comes out clean.
Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
To prepare the glaze, whisk together the powdered sugar and 1 tablespoon of lemon juice. Add more lemon juice as needed to achieve your desired consistency.
Drizzle the glaze over the cooled Lemon Zucchini Bread for a sweet and tangy finish. Store any leftovers covered for up to 2 days or freeze for up to 3 months!

Things Worth Knowing

Fresh Zucchini: Always use freshly shredded zucchini for the best moisture content. Avoid using packaged pre-shredded zucchini, as it’s often dry.
Egg Temperature: Use room temperature eggs for better emulsification in your batter, resulting in a more tender bread.
Glazing: Wait until the bread has completely cooled before glazing to prevent it from melting and running off.
Testing for Doneness: A toothpick should come out clean, which indicates the bread is cooked through. If it comes out with wet batter, it needs more time.

Tips and Variations

As we explore Lemon Zucchini Bread, there are so many ways to personalize this recipe! Here are some tips to help you make the most out of this delicious bread.

Storage: Store leftover bread in an airtight container at room temperature for up to 2 days to keep it fresh. You can also refrigerate it for longer freshness.
Freezing: This bread freezes beautifully! Wrap it tightly in plastic wrap and place it in a freezer-safe bag for up to 3 months.
Pairing: Serve slices of Lemon Zucchini Bread with a dollop of cream cheese or a light smear of butter for added richness.
Add Ins: Feel free to add nuts like walnuts or pecans for additional texture and flavor.
Spices: Experiment with spices such as cinnamon or nutmeg for a warm flavor twist.
Extra Zest: Increase the lemon zest for a stronger lemon flavor; it really brightens up the bread!
Gluten-Free: Substitute all-purpose flour with a gluten-free blend to make this recipe suitable for gluten-sensitive friends.

Serving This Lemon Zucchini Bread

Breakfast Treat: Enjoy slices of Lemon Zucchini Bread with your morning coffee or tea, adding a refreshing start to your day.
Snacking Option: It makes for a delightful afternoon snack. Pair it with some yogurt for a healthy boost.
Picnic Delight: Perfect for picnics, pack slices in individual bags for a sweet treat outdoors.
Brunch Favorite: Serve it alongside a fruit salad or light quiche for a lovely brunch spread.
Seasonal Occasions: This bread is especially wonderful in the spring, aligning perfectly with the fresh flavors of the season.
Gift Idea: Wrap a loaf as a thoughtful gift for friends or neighbors. A homemade treat is always appreciated!
Festive Gatherings: It’s an excellent addition to any gathering, providing a sweet contrast to savory dishes on the table.

FAQ

While fresh zucchini is always best for achieving the right texture, you can use frozen zucchini if necessary. Just make sure to thaw and thoroughly drain it before adding to the batter. This will help prevent excess moisture, which could make the bread too soggy.

To really amp up the lemon flavor in your Lemon Zucchini Bread, consider adding more lemon zest than the recipe calls for. This will provide a stronger citrus punch. You could also add a bit more lemon juice in the batter for a tangier taste.

If your Lemon Zucchini Bread turns out too dense, it could be due to overmixing the batter. To prevent this, mix until just combined. Also, check that your leavening agents, baking soda and baking powder, are fresh and active. If they’re expired, your bread may not rise properly.

Absolutely! Lemon Zucchini Bread makes for a fantastic breakfast option. It’s sweet yet light, providing just the right balance to start the day. Pair it with a side of fresh fruit or a cup of yogurt, and you have a well-rounded breakfast that’s both satisfying and delicious.

Conclusion

In conclusion, Lemon Zucchini Bread is a unique and flavorful treat that combines the lightness of zucchini with the zesty brightness of lemon. It’s versatile enough for breakfast, snacks, or desserts, making it a must-try recipe. I encourage you to try baking this delightful bread; it will surely brighten your day and impress anyone who takes a bite!