Lemon Zucchini Bread Recipe

Lemon Zucchini Bread is a delightful twist on the traditional quick bread, blending the refreshing zest of lemon with the subtle, moist texture of zucchini. This recipe not only provides a delicious treat but also sneaks in some nutritious vegetables. Perfect for any time of the day, Lemon Zucchini Bread offers a unique flavor combination that is both vibrant and comforting.

Ingredients Breakdown

The success of Lemon Zucchini Bread hinges on the right balance of ingredients, each playing a crucial role in the final product.

1 ½ cups all-purpose flour: The foundation of the bread, providing structure and stability.

½ teaspoon salt: Enhances the flavors and balances the sweetness.

½ teaspoon baking soda & ¼ teaspoon baking powder: These leavening agents work together to ensure the bread rises properly, giving it a light and airy texture.

1 teaspoon ground cinnamon: Adds warmth and depth to the flavor profile.

2 teaspoons lemon zest: The zest infuses the bread with a bright, citrusy aroma that complements the zucchini perfectly.

1 ½ cups shredded zucchini: The star of the show, zucchini adds moisture and a subtle flavor without overpowering the bread.

¾ cup white sugar: Sweetens the bread, creating a perfect contrast to the tart lemon zest.

½ cup vegetable oil: Keeps the bread moist and tender.

1 large egg: Binds the ingredients together, providing structure and richness.

Step-by-Step Instructions

Detailed preparation steps with tips for success

1. Preheating the oven: Start by preheating your oven to 325°F (165°C). This ensures that your bread bakes evenly from the start.
2. Greasing the loaf pan: Grease an 8×4-inch loaf pan thoroughly. This step is crucial to prevent the bread from sticking and to ensure an easy release after baking.
3. Mixing wet and dry ingredients: In a mixing bowl, combine the shredded zucchini, white sugar, vegetable oil, and egg. Beat until well mixed. In another bowl, sift together the flour, salt, baking soda, and baking powder. Add the ground cinnamon and lemon zest to this dry mixture, stirring to combine evenly. Gradually fold the dry ingredients into the wet zucchini mixture, mixing until just incorporated. Be careful not to overmix to keep the bread light.
4. Baking and cooling times: Transfer the batter into the prepared loaf pan, spreading it evenly. Bake in the preheated oven for about 45 minutes, or until a knife inserted into the center of the loaf comes out clean. Remove from the oven and let the bread cool in the pan for approximately 10 minutes. Then, turn it out onto a wire rack to cool completely before slicing and serving.

Recipe Tips & Frequently Asked Questions

How to select the best zucchini: Choose small to medium-sized zucchini that are firm and heavy for their size, with shiny, dark green skin.

Tips for shredding zucchini: Use a box grater or food processor. No need to peel the zucchini; the skin adds color and nutrients.

Substitutions for vegetable oil: You can use melted butter or coconut oil for a different flavor profile.

Ensuring the right consistency of the batter: The batter should be thick but pourable. If it’s too dry, add a tablespoon of milk or water.

Common issues and troubleshooting: If the bread is too dense, make sure your baking soda and baking powder are fresh. If it’s too moist, ensure you’re not overmixing and that the zucchini is properly shredded.

Can I use a different type of flour? Yes, you can substitute whole wheat flour for a nuttier flavor, but the texture may be denser.

How can I make this recipe gluten-free? Use a gluten-free all-purpose flour blend in place of the regular flour.

Can I add nuts or other mix-ins? Absolutely! Walnuts or pecans add a nice crunch, and dried cranberries or raisins provide a sweet contrast.

What to Serve With This Recipe

Suggested accompaniments and pairings: Lemon Zucchini Bread pairs wonderfully with a hot cup of tea or coffee, making it perfect for breakfast or a mid-afternoon snack.

Serving ideas for breakfast or dessert: Serve warm with a pat of butter or a dollop of cream cheese for breakfast. For dessert, try topping with a lemon glaze or a scoop of vanilla ice cream.

Complementary beverages: Enjoy with a glass of cold milk, a refreshing iced tea, or even a citrusy mimosa for a special brunch treat.

Topping suggestions, such as cream cheese or lemon glaze: Spread a layer of cream cheese for added richness, or drizzle with a simple lemon glaze made from powdered sugar and lemon juice to enhance the citrus flavor.

Storage and Freezing

Best practices for storing leftovers: Store any leftover bread in an airtight container at room temperature for up to three days to keep it moist and fresh.

Instructions for freezing and reheating: To freeze, wrap the cooled bread tightly in plastic wrap and then in aluminum foil. It can be frozen for up to three months. Thaw overnight in the refrigerator and reheat slices in the microwave or oven.

Shelf life and maintaining freshness: For optimal freshness, consume within a week if stored at room temperature or within three months if frozen.

Lemon Zucchini Bread is a versatile and delightful recipe that combines the tangy flavor of lemon with the subtle moistness of zucchini, making it a perfect treat for any occasion. Whether enjoyed as a quick breakfast, a sweet snack, or a light dessert, this bread is sure to become a favorite. So why not give it a try and share the joy with your loved ones?

Ingredients:

1 ½ cups all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
¼ teaspoon baking powder
1 teaspoon ground cinnamon
2 teaspoons lemon zest
1 ½ cups shredded zucchini
¾ cup white sugar
½ cup vegetable oil
1 large egg

Instructions:

1. Begin by assembling all the ingredients for easy access.
2. Preheat your oven to 325°F (165°C) and grease an 8×4-inch loaf pan thoroughly to ensure easy release.
3. In a mixing bowl, combine the shredded zucchini, white sugar, vegetable oil, and egg. Beat until well mixed.
4. In another bowl, sift together the flour, salt, baking soda, and baking powder. Add the ground cinnamon and lemon zest to this dry mixture, stirring to combine evenly.
5. Gradually fold the dry ingredients into the wet zucchini mixture, mixing until just incorporated. Be careful not to overmix to keep the bread light.
6. Transfer the batter into the prepared loaf pan, spreading it evenly.
7. Bake in the preheated oven for about 45 minutes, or until a knife inserted into the center of the loaf comes out clean.
8. Remove from the oven and let the bread cool in the pan for approximately 10 minutes. Then, turn it out onto a wire rack to cool completely before slicing and serving.