Name: Lemon Zucchini Bread
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Ingredients: 2 cups cake flour ((or all-purpose flour)); 2 teaspoons baking powder; ½ teaspoon salt; 2 large eggs; ½ cup canola oil ((or vegetable oil)); 1⅓ cups sugar; ½ cup buttermilk; 2 tablespoons lemon juice; 1 zest lemon; 1 cup grated zucchini; 1 cup powdered sugar ((sifted)); 3 tablespoons milk; 2 tablespoons lemon juice

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There’s something incredibly comforting about baking, especially when the recipe is as delightful as Lemon Zucchini Bread. I still remember the first time I made this bread; it was a sunny afternoon in early spring, and I had an abundance of fresh zucchini from my garden. I was looking for a creative way to use it, and mixing it with the zesty brightness of lemon seemed like a match made in heaven. The sweet aroma wafted through my kitchen, promising a treat that was both moist and flavorful. This bread quickly became a family favorite, perfect for breakfast or an afternoon snack with a cup of tea. Each bite is a balance of sweetness and the light tartness of lemon, complemented by the subtle earthiness of the zucchini. If you’ve never tried Lemon Zucchini Bread, get ready for a surprise; it’s so good that you might just find yourself making it again and again!

Recipe Snapshot

Total Time:
60 mins

Prep Time:
10 mins

Cook Time:
50 mins

Difficulty:
Medium

Calories:
200 kcal

Protein:
3 g

Diet:
Vegan, Gluten-Free, AIP

Fat:
8 g

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

The Magic of This Lemon Zucchini Bread

Unique Flavor Profile

The combination of zucchini and lemon in this bread creates an unexpected yet delightful flavor profile. The zucchini adds moisture without overpowering the taste, while the lemon brightens each bite, making it refreshingly light. It’s an excellent way to incorporate vegetables into your diet without sacrificing flavor.

Perfect Texture

What stands out about Lemon Zucchini Bread is its incredible texture. The finely grated zucchini blends seamlessly into the batter, resulting in a soft, tender crumb. Every slice feels like a warm hug, especially when you enjoy it fresh from the oven.

Easy to Make

You don’t need to be a pro baker to whip up this delicious bread! The steps are straightforward, making it an accessible recipe for all skill levels. Even if you’re new to baking, you’ll find the process enjoyable and rewarding.

Versatile Serving Options

Whether you enjoy it plain, or with a drizzle of glaze, Lemon Zucchini Bread offers versatility. It can be served as an indulgent breakfast, a delightful snack, or even as a dessert, making it a year-round favorite.

Make Ahead and Freeze

This bread is fantastic for meal prep. You can make it ahead of time, and it freezes beautifully. Wrap it up and pop it in the freezer for those busy days when you crave something homemade but don’t have the time to bake.

Perfect for Sharing

There’s a special joy in sharing home-baked goods. Lemon Zucchini Bread is perfect for gatherings, picnics, or just surprising a friend. It’s a thoughtful way to show you care, and everyone loves a slice!

Lemon Zucchini Bread Ingredients

When it comes to baking, the ingredients are everything! For Lemon Zucchini Bread, the star players are simple yet essential. Each ingredient serves a purpose, creating a harmonious blend of flavors and textures. The combination of fresh zucchini, bright lemon, and sweet sugar works together beautifully, making each slice a delicious treat.

2 cups cake flour (or all-purpose flour): This is the base of our bread, giving it structure and a light texture.
2 teaspoons baking powder: This leavening agent helps the bread rise, making it light and fluffy.
½ teaspoon salt: A little salt enhances the flavors and balances the sweetness.
2 large eggs: They add moisture and richness to the bread.
½ cup canola oil (or vegetable oil): Provides moisture and helps keep the bread tender.
1⅓ cups sugar: Sweetens the bread and balances the tartness of the lemon.
½ cup buttermilk: Adds moisture and a slight tang to the flavor profile.
2 tablespoons lemon juice: Freshly squeezed lemon juice brings brightness to the bread.
zest of 1 lemon: Adds an aromatic citrus flavor that complements the lemon juice.
1 cup grated zucchini: The secret ingredient that adds moisture without an overpowering taste.
1 cup powdered sugar (sifted): For the sweet glaze that tops the bread.
3 tablespoons milk: Used in the glaze to achieve the right consistency.
2 tablespoons lemon juice: Adds flavor to the glaze, tying it all together.

Lemon Zucchini Bread Instructions

Ready to bring this recipe to life? Making Lemon Zucchini Bread is a straightforward process that lets you enjoy the fruits of your labor with minimal effort. Follow these steps for a delightful baking experience.

Preheat your oven to 350 degrees F. Grease a 5-x-9-inch loaf pan and set it aside. This ensures that your bread will slide out easily once baked.
In a medium bowl, mix together flour, baking powder, and salt. This dry mix is the foundation of your bread.
In a large mixing bowl, beat the eggs with a hand mixer until they’re frothy. This adds air, making your bread light. Then add oil and sugar, mixing until well blended.
Incorporate buttermilk, lemon juice, and lemon zest into the wet mixture. Allow these ingredients to mingle and create a delightful aroma.
Grate the zucchini and wring it out in a tea towel to remove excess moisture. This step is crucial so your batter doesn’t become too runny.
Gently fold the grated zucchini into the wet ingredients. Be careful not to overmix; just combine until evenly distributed.
Add your dry ingredients to the wet mixture. Stir until just combined; you want to see a few lumps for a tender bread.
Pour the batter evenly into the prepared loaf pan. Smooth the top with a spatula, ensuring it’s even for a nice rise.
Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. The top should be golden brown and slightly cracked.
While the bread cools, prepare the glaze by mixing together the powdered sugar, milk, and lemon juice in a small bowl. Stir until smooth.
Spoon the glaze over the warm bread, allowing it to soak in and create a lovely shiny finish. Let the bread set for at least 30 minutes before slicing.

Things Worth Knowing

Choosing the Right Zucchini: Smaller zucchinis tend to be sweeter and less watery, making them a better choice for baking.
Measuring Flour: Always spoon and level your flour instead of scooping directly from the bag to prevent dense bread.
Cooling Time: Allow the bread to cool completely in the pan before transferring it to a wire rack for the best texture.
Storage: Wrap the cooled bread in plastic wrap and store at room temperature for up to four days for optimal freshness.

Customization Ideas

While Lemon Zucchini Bread is fantastic as is, there’s always room for customization! Get creative with variations to suit your taste preferences.

Add Nuts or Seeds: Consider mixing in walnuts or chia seeds for a crunchy texture contrast.
Use Different Citrus: Swap lemon for orange or lime for a unique citrus twist.
Include Spices: A dash of cinnamon or nutmeg can elevate the flavor profile further.
Make Muffins: Divide the batter into a muffin tin for portioned treats, baking for 17 to 19 minutes.
Experiment with Sweeteners: Substitute some of the sugar with honey or maple syrup for a different sweetness.
Create a Chocolate Version: Fold in chocolate chips for a decadent addition that pairs beautifully with the citrus.
Infuse with Coconut: Adding shredded coconut can give it a tropical flavor.

Pairing Suggestions for Lemon Zucchini Bread

When it comes to serving Lemon Zucchini Bread, the possibilities are vast! Here are some thoughtful pairing suggestions:

With Coffee: Enjoy a slice with your morning coffee for a delightful breakfast treat.
Afternoon Tea: Serve it alongside a pot of tea during afternoon gatherings.
Brunch Buffets: This bread makes a fantastic centerpiece for brunch spreads.
Fruit Pairing: Serve with fresh berries or citrus slices to complement the flavors.
Ice Cream: A scoop of vanilla ice cream on the side can turn it into a lovely dessert.
Store Properly: Ensure leftovers are wrapped tightly to maintain freshness for up to four days.
Seasonal Celebrations: Perfect for spring or summer gatherings, bringing a refreshing touch to your table.

FAQ

Yes, you can substitute whole wheat flour for cake flour in Lemon Zucchini Bread. However, keep in mind that the texture may be denser. Whole wheat flour has more protein and fiber, which can absorb more moisture. If you make this substitution, consider adding a little extra liquid to the batter or mixing half whole wheat flour with half all-purpose flour to maintain a softer crumb.

The best way to check if Lemon Zucchini Bread is done baking is to insert a toothpick into the center of the loaf. If it comes out clean or with a few crumbs, the bread is ready. If there’s wet batter sticking to the toothpick, give it another few minutes in the oven. Keep an eye on the color; the top should be golden brown, indicating it’s fully baked.

Absolutely! Lemon Zucchini Bread freezes beautifully. After baking, let it cool completely. Then, wrap each loaf tightly in plastic wrap and place it in a resealable plastic freezer bag. You can freeze it for up to four months. When you’re ready to enjoy it, simply thaw it at room temperature and warm it up in the oven if desired.

Lemon Zucchini Bread pairs wonderfully with a variety of accompaniments. Consider serving it with a dollop of whipped cream, a scoop of ice cream, or alongside fresh fruit like berries or citrus slices. It’s also delicious with a cup of coffee or tea, making it an excellent choice for breakfast or an afternoon snack.

Conclusion

Lemon Zucchini Bread is a delightful way to combine the wholesome goodness of zucchini with the refreshing taste of lemon. This recipe not only offers a unique flavor but also a beautiful texture that’s perfect for any occasion. Whether enjoyed fresh from the oven or as a snack later in the day, I encourage you to try this recipe and experience the joy it brings. It’s a wonderful addition to your baking repertoire, and I bet it will quickly become a family favorite!

Lemon Zucchini Bread

The ultimate comfort food, Lemon Zucchini Bread combines the moistness of fresh zucchini with the zing of lemon. It's quick to make and perfect for breakfast or an afternoon snack. This easy recipe is a must-try for anyone looking to brighten their baking routine!

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Prep Time 10

Cook Time 50

Total Time 1

Servings: 2 loaves

Course: Desserts

Cuisine: American

Calories: 200

Ingredients Equipment Method Notes

Ingredients

2 cups cake flour (or all-purpose flour)
2 teaspoons baking powder
½ teaspoon salt
2 large eggs
½ cup canola oil (or vegetable oil)
1⅓ cups sugar
½ cup buttermilk
2 tablespoons lemon juice
1 zest lemon
1 cup grated zucchini
1 cup powdered sugar (sifted)
3 tablespoons milk
2 tablespoons lemon juice

Equipment

Blender
Frying pan
Grater
Wooden Spoon
Oven
Mixing Bowl
Baking Sheet

Method

Preheat the oven to 350 degrees F. Grease one 5-x-9-inch loaf pan and set aside.
To make the bread, mix flour, baking powder, and salt in a medium bowl, and set aside.
In a large mixing bowl, beat eggs with a hand mixer. Then add oil and sugar and mix until well blended. Add buttermilk, lemon juice, and zest and mix.
Wring out zucchini to remove moisture. Fold the zucchini into wet ingredients.
Add dry ingredients to the wet ingredients and mix until well combined.
Pour batter evenly into the prepared loaf pan and bake for 50–60 minutes.
To make the glaze, stir all ingredients together in a small bowl. Spoon over the bread while still warm. Let the glaze set for at least 30 minutes before cutting and serving.

Notes

Make Ahead: Place in a large resealable plastic bag and store at room temperature for 3 to 4 days or in the refrigerator for 7 days. This bread also freezes well. Wrap each unglazed loaf in plastic wrap, then place in a resealable plastic freezer bag and freeze for up to 4 months. Thaw at room temperature before warming to your liking.
Wringing Out Zucchini: For this recipe, it's important to remove excess water from the zucchini so the batter is not too runny. To do that, place grated zucchini on the center of a tea towel, fold up the towel, and wring out by twisting over the sink. This is a great way to prepare grated zucchini for most baked goods.
Glazed Lemon Zucchini Muffins: To make Lemon Zucchini Muffins, use the recipe above but divide the batter among the wells of a lined 12-cup muffin tin. Fill each well two-thirds full and bake at 350 degrees F for 17 to 19 minutes. Makes 12 to 14 large muffins.
Smaller Loaves: To make 2 smaller loaves, split the batter evenly into two 4 x 8 loaf pans and bake for 40 minutes. To make 3 mini-loaves, split the batter evenly into three 3 x 5 mini-loaf pans and bake for 30 minutes.