Description
This Luscious Lemon Zucchini Bread is a delightful fusion of moist, tender crumb with a vibrant burst of citrus. It’s a recipe that perfectly balances the subtle earthiness of zucchini with the bright, zesty tang of lemon, creating a loaf that’s both comforting and invigorating. The bread boasts a soft texture, thanks to the inclusion of shredded zucchini and yogurt, while the lemon juice and zest infuse every bite with a refreshing flavor. Topped with a simple lemon glaze, this bread is a showstopper that’s perfect for breakfast, brunch, or a sweet afternoon treat.
Why you will love this recipe
You’ll adore this Lemon Zucchini Bread for several compelling reasons. First, its exceptional moistness and tender crumb make each slice an absolute delight. Unlike some breads that can be dry or crumbly, this recipe ensures a luscious texture that melts in your mouth. Second, the harmonious blend of lemon and zucchini creates a unique flavor profile that’s both refreshing and satisfying. The subtle sweetness of the zucchini is perfectly complemented by the bright, zesty notes of lemon, resulting in a bread that’s incredibly flavorful without being overly sweet. Third, it’s surprisingly easy to make. The step-by-step instructions are straightforward, making it accessible to bakers of all skill levels. The recipe also offers flexible substitutions to accommodate dietary restrictions or personal preferences, ensuring that everyone can enjoy this delicious treat. Finally, the bread keeps well, allowing you to savor its wonderful flavors for days. Whether you’re serving it warm with a cup of coffee, as a delightful addition to brunch, or as a sweet snack any time of day, this Lemon Zucchini Bread is sure to become a family favorite. The bright, cheerful flavor is an instant mood-booster, making it perfect for bringing a bit of sunshine into your day.
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
- For the Glaze:
- 1 cup powdered sugar
- 2 tbsp lemon juice
- Lemon slices for garnish (optional)
Preparation:
Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C). This ensures that the bread will bake evenly and rise properly. While the oven is preheating, take a standard loaf pan (approximately 9×5 inches) and grease it thoroughly. You can use cooking spray, butter, or shortening to grease the pan. After greasing, lightly dust the pan with flour, tapping out any excess. This step is crucial to prevent the bread from sticking to the pan, ensuring easy removal once it’s baked. Set the prepared loaf pan aside, ready to receive the batter.
Step 2: Prepare the Dry Ingredients
In a medium-sized bowl, combine all the dry ingredients. Start with 1 ½ cups of all-purpose flour, adding 1 tsp of baking powder, ½ tsp of baking soda, and ¼ tsp of salt. Use a whisk to thoroughly combine these ingredients. Whisking helps to evenly distribute the baking powder and baking soda throughout the flour, ensuring that the bread rises uniformly and achieves a light, airy texture. The salt enhances the flavors of the other ingredients, creating a more balanced and delicious loaf. Once the dry ingredients are well-combined, set the bowl aside.
Step 3: Combine the Wet Ingredients
In a separate, large bowl, combine the wet ingredients. Begin by adding 1 cup of granulated sugar, 2 large eggs, and ½ cup of vegetable oil. Use an electric mixer or a whisk to beat these ingredients together until the mixture is smooth and creamy. This process incorporates air into the batter, which helps to create a lighter texture in the final product. Once the mixture is well-combined, add 2 tbsp of lemon juice, the zest of 1 lemon (make sure to zest the lemon before juicing it), and ½ cup of plain yogurt or sour cream. Stir these ingredients into the mixture until they are fully incorporated. The lemon juice and zest add a bright, citrusy flavor to the bread, while the yogurt or sour cream adds moisture and richness, contributing to the bread’s tender crumb.
Step 4: Mix the Batter
Gradually add the dry ingredients to the wet mixture. It’s important to add the dry ingredients in stages to prevent overmixing, which can result in a tough bread. Add about one-third of the dry ingredients to the wet mixture and stir gently until just combined. Repeat this process until all the dry ingredients have been added, ensuring that each addition is fully incorporated before adding the next. Be careful not to overmix the batter; the goal is to combine the ingredients until they are just moistened, without developing the gluten in the flour too much.
Step 5: Add the Zucchini
Fold in 1 cup of shredded zucchini until it is evenly incorporated into the batter. Before adding the zucchini, make sure to remove any excess moisture by squeezing it gently with a paper towel or clean kitchen towel. This step is crucial to prevent the bread from becoming too wet and dense. Folding in the zucchini ensures that it is evenly distributed throughout the batter without deflating the air that has been incorporated. The zucchini adds moisture, nutrients, and a subtle flavor to the bread, contributing to its overall appeal.
Step 6: Bake the Loaf
Pour the batter into the prepared loaf pan, spreading it evenly to ensure that the bread bakes uniformly. Place the loaf pan in the preheated oven and bake for 45-50 minutes, or until a toothpick inserted into the center of the bread comes out clean. The baking time may vary depending on your oven, so it’s important to check the bread periodically. If the top of the bread starts to brown too quickly, you can loosely cover it with foil to prevent it from burning. Once the bread is baked, remove it from the oven and let it cool in the pan for 10 minutes. This allows the bread to set and prevents it from crumbling when you remove it from the pan.
Step 7: Cool and Glaze
After cooling the bread in the pan for 10 minutes, carefully transfer it to a wire rack to cool completely. While the bread is cooling, prepare the glaze by whisking together 1 cup of powdered sugar and 2 tbsp of lemon juice in a small bowl until smooth. Once the bread is completely cool, drizzle the glaze evenly over the top, allowing it to cascade down the sides. Garnish with lemon slices, if desired, for an extra touch of elegance. The glaze adds a sweet and tangy finish to the bread, enhancing its overall flavor and appearance.
COOKING Rating:
Easy
Serving Suggestions:
- Serve slices of Lemon Zucchini Bread warm with a pat of butter for a comforting breakfast or brunch.
- Enjoy it as a sweet treat with a cup of coffee or tea in the afternoon.
- Pair it with fresh fruit or a dollop of whipped cream for a more indulgent dessert.
- Pack a slice in your lunchbox for a delightful midday snack.
- Serve it alongside a scoop of vanilla ice cream for a simple yet satisfying dessert.
Tips:
- Zucchini Preparation: Squeeze out excess moisture from the shredded zucchini to prevent the bread from becoming soggy.
- Lemon Zest: Use a microplane to zest the lemon, ensuring you get fine, flavorful zest without the bitter white pith.
- Don’t Overmix: Be careful not to overmix the batter, as this can lead to a tough bread.
- Cooling Time: Allow the bread to cool completely before glazing to prevent the glaze from melting and running off.
- Storage: Store the bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Prep Time: 20 minutes
Cook Time: 45-50 minutes
Total Time: 1 hour 5-10 minutes
Nutritional Information: (per slice, approximate)
*Calories: 250
*Protein: 3g
*Sodium: 150mg
*(Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.)*
Conclusion
This Luscious Lemon Zucchini Bread is a standout recipe that delivers on both flavor and texture. Its moist, tender crumb and the refreshing blend of lemon and zucchini make it a delightful treat for any occasion. The recipe is simple enough for novice bakers, yet sophisticated enough to impress experienced cooks. With its adaptable ingredients and versatile serving suggestions, this bread is sure to become a cherished addition to your baking repertoire. Whether you’re starting your day with a slice for breakfast, enjoying it as an afternoon snack, or serving it as a delightful dessert, this Lemon Zucchini Bread is guaranteed to bring a smile to your face. Its unique flavor profile and exceptional texture make it a winner every time, perfect for sharing with friends and family or savoring all by yourself.
Questions and Answers:
Q1: Can I use frozen zucchini for this recipe?
A: Yes, you can use frozen zucchini, but it’s crucial to thaw it completely and remove as much moisture as possible. Once thawed, place the zucchini in a clean kitchen towel or cheesecloth and squeeze out any excess water. This step is essential to prevent the bread from becoming too soggy.
Q2: What can I substitute for yogurt or sour cream?
A: If you don’t have yogurt or sour cream on hand, or if you’re looking for a dairy-free option, you can substitute with applesauce or mashed banana. Both of these options will add moisture to the bread, similar to yogurt or sour cream. Use an equal amount of applesauce or mashed banana as the original recipe calls for.
Q3: How can I prevent the bread from browning too much on top?
A: If you notice that the top of the bread is browning too quickly while baking, you can loosely cover it with a piece of aluminum foil. This will help to shield the top of the bread from direct heat, allowing it to continue baking without burning.
Q4: Can I add nuts or chocolate chips to this recipe?
A: Absolutely! Adding nuts or chocolate chips can enhance the flavor and texture of the Lemon Zucchini Bread. Chopped walnuts, pecans, or almonds work well, as do semi-sweet or dark chocolate chips. Add about ½ to 1 cup of your preferred add-ins to the batter after folding in the zucchini.
Q5: How do I store leftover Lemon Zucchini Bread?
A: To keep your Lemon Zucchini Bread fresh, store it in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. If storing in the refrigerator, allow the bread to come to room temperature before serving to enjoy its optimal texture and flavor. You can also freeze the bread for longer storage; wrap it tightly in plastic wrap and then place it in a freezer bag.
