As a busy mom, I know how precious time can be, especially when it comes to cooking. That’s why I absolutely adore this Lemon Zucchini Bread! It’s a delightful blend of zesty lemon and moist zucchini, making it a perfect treat for any occasion. Whether you’re looking for a quick solution for breakfast or a sweet snack to impress your loved ones, this recipe has got you covered. Plus, it’s a fantastic way to sneak in some veggies without anyone noticing! Trust me, once you try it, you’ll be hooked!
Why You’ll Love This Lemon Zucchini Bread
This Lemon Zucchini Bread is a game-changer for busy days. It’s incredibly easy to whip up, taking just about 15 minutes of prep time. The bright, zesty flavor of lemon dances with the moistness of zucchini, creating a delightful treat that everyone will love. Plus, it’s versatile enough to enjoy for breakfast, dessert, or even a midday snack. You’ll find yourself making it again and again!
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Lemon Zucchini Bread: Discover This Zesty Loaf Recipe!
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf 1x
- Diet: Vegetarian
Description
A zesty and moist lemon zucchini bread that combines the freshness of zucchini with the bright flavor of lemon.
Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup granulated sugar
- 2 large eggs
- ½ cup vegetable oil
- 2 tbsp lemon juice
- Zest of 1 lemon
- 1 cup shredded zucchini (excess moisture removed)
- ½ cup plain yogurt or sour cream
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another bowl, beat the sugar and eggs until light and fluffy.
- Add the vegetable oil, lemon juice, and lemon zest to the egg mixture and mix well.
- Stir in the shredded zucchini and yogurt until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend.
- You can use coconut oil instead of vegetable oil for a healthier alternative.
- If you’re dairy-free, opt for a plant-based yogurt.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Lemon Zucchini Bread, Zucchini recipe, Zucchini Bread
Ingredients for Lemon Zucchini Bread
Gathering the right ingredients is key to making this Lemon Zucchini Bread a success. Here’s what you’ll need:
- All-purpose flour: This forms the base of your bread, giving it structure and texture.
- Baking powder: A leavening agent that helps the bread rise, making it light and fluffy.
- Baking soda: Another leavening agent that works with the acidity of the lemon juice for a perfect rise.
- Salt: Just a pinch enhances the flavors and balances the sweetness.
- Granulated sugar: This sweetens the bread and contributes to its moistness.
- Large eggs: They bind the ingredients together and add richness to the loaf.
- Vegetable oil: Keeps the bread moist and tender. You can also use coconut oil for a healthier twist.
- Lemon juice: Adds that zesty flavor that makes this bread shine.
- Lemon zest: The outer peel of the lemon packs a punch of citrus flavor, enhancing the overall taste.
- Shredded zucchini: This is the star of the show! It adds moisture and a subtle veggie goodness.
- Plain yogurt or sour cream: Both keep the bread moist and add a slight tanginess.
For those looking for alternatives, you can find the exact measurements at the bottom of the article, ready for printing. Happy baking!
How to Make Lemon Zucchini Bread
Now that you have all your ingredients ready, let’s dive into the fun part—making this delightful Lemon Zucchini Bread! Follow these simple steps, and you’ll have a zesty loaf that’s sure to impress.
Step 1: Preheat and Prepare
First things first, preheat your oven to 350°F (175°C). This is crucial for getting that perfect rise. While the oven warms up, grease a loaf pan with a bit of oil or butter. This will help your bread slide out easily once it’s baked.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This step is important because it ensures that the leavening agents are evenly distributed throughout the flour. No one wants a lumpy loaf!
Step 3: Cream Sugar and Eggs
In another bowl, beat the granulated sugar and eggs together until the mixture is light and fluffy. This process adds air, which is essential for a nice rise in your Lemon Zucchini Bread. It’s like giving your bread a little boost!
Step 4: Combine Wet Ingredients
Next, add the vegetable oil, lemon juice, and lemon zest to the egg mixture. Mix well until everything is combined. This is where the magic happens—the zesty aroma will fill your kitchen, making it hard to resist sneaking a taste!
Step 5: Add Zucchini and Yogurt
Now, stir in the shredded zucchini and yogurt until everything is well combined. The zucchini keeps the bread moist, while the yogurt adds a lovely tang. Trust me, you won’t even notice the veggies in there!
Step 6: Combine Mixtures
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix; this will keep your loaf tender and fluffy. A few lumps are perfectly fine!
Step 7: Bake the Bread
Pour the batter into your prepared loaf pan and smooth the top with a spatula. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. The smell wafting through your home will be absolutely irresistible!
Step 8: Cool and Serve
Once baked, let the bread cool in the pan for about 10 minutes. This helps prevent sogginess. After that, transfer it to a wire rack to cool completely. Slice it up and enjoy your delicious Lemon Zucchini Bread!
Tips for Success
- Make sure to squeeze out excess moisture from the zucchini to avoid a soggy loaf.
- Use room temperature eggs for better mixing and a fluffier texture.
- Don’t overmix the batter; it’s okay if there are a few lumps.
- Check for doneness a few minutes early to prevent overbaking.
- Let the bread cool completely before slicing for cleaner cuts.
Equipment Needed
- Loaf pan: A standard 9×5 inch pan works best. If you don’t have one, a round cake pan can do in a pinch.
- Mixing bowls: Use at least two—one for dry ingredients and one for wet. Any size will do!
- Whisk: A simple whisk is perfect for mixing. A fork can also work in a hurry.
- Spatula: Great for scraping down the sides of bowls and smoothing the batter.
- Toothpick: Essential for testing doneness. A skewer or knife can substitute if needed.
Variations
- Nutty Delight: Add ½ cup of chopped walnuts or pecans for a crunchy texture and nutty flavor.
- Chocolate Chip Twist: Fold in ½ cup of chocolate chips for a sweet surprise in every slice.
- Herb Infusion: Mix in a teaspoon of fresh rosemary or thyme for a savory twist that complements the lemon.
- Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend for a delicious gluten-free Lemon Zucchini Bread.
- Dairy-Free Version: Use almond or coconut yogurt instead of regular yogurt to make it dairy-free.
Serving Suggestions
- Fresh Fruit: Serve slices with a side of mixed berries or citrus for a refreshing contrast.
- Tea or Coffee: Pair with a warm cup of herbal tea or coffee for a cozy afternoon treat.
- Glaze it Up: Drizzle a simple lemon glaze on top for an extra touch of sweetness.
- Toast it: Enjoy a slice toasted with a pat of butter for a delightful breakfast option.
FAQs about Lemon Zucchini Bread
As you embark on your baking journey with this Lemon Zucchini Bread, you might have a few questions. Here are some common queries I’ve encountered, along with helpful answers to guide you.
Can I use frozen zucchini for this recipe?
Absolutely! Just make sure to thaw and drain the excess moisture from the frozen zucchini before adding it to the batter. It works just as well as fresh zucchini in this Lemon Zucchini Bread.
How can I store leftover Lemon Zucchini Bread?
Store your bread in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and freeze it for up to three months. Just thaw it overnight in the fridge when you’re ready to enjoy it again!
Can I make this Lemon Zucchini Bread vegan?
Yes! You can replace the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water per egg) and use a plant-based yogurt. This way, you can enjoy a delicious vegan version of this delightful zucchini recipe.
What can I serve with Lemon Zucchini Bread?
This zesty loaf pairs wonderfully with a dollop of cream cheese or a light lemon glaze. You can also enjoy it alongside a cup of tea or coffee for a delightful afternoon snack.
Can I add other flavors to the Lemon Zucchini Bread?
Definitely! Feel free to experiment by adding spices like cinnamon or nutmeg, or even fold in some chocolate chips for a sweet twist. The possibilities are endless with this versatile zucchini bread!
Final Thoughts
Baking this Lemon Zucchini Bread is more than just a culinary task; it’s a joyful experience that fills your home with warmth and delightful aromas. Each slice is a perfect blend of zesty lemon and moist zucchini, making it a treat that everyone will adore. Whether you’re sharing it with family or savoring it during a quiet moment, this bread brings a little sunshine to your day. Plus, it’s a sneaky way to add veggies to your diet! I hope you enjoy making and sharing this recipe as much as I do. Happy baking!