Lemon zucchini bread is a delightful twist on the classic zucchini bread. Infused with fresh lemon zest and juice, it offers a tangy brightness that perfectly complements the subtle sweetness of zucchini. This easy-to-make, moist, and flavorful bread is perfect for breakfast, a snack, or even dessert. Let’s dive into the recipe and some tips to ensure your lemon zucchini bread turns out perfect every time.
Ingredients
For the Bread:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar
- 1 cup finely shredded zucchini (about 1 medium zucchini)
- 2 large eggs
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- Zest of 1 large lemon
- 2 tablespoons fresh lemon juice
- ½ cup plain Greek yogurt or sour cream
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- Zest of 1 large lemon (optional for extra zing)
Instructions
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal.
Step 2: Shred the Zucchini
Finely shred the zucchini using a box grater. There’s no need to peel the zucchini; the skin adds extra nutrients and a lovely speckled look to the bread. After shredding, place the zucchini in a clean kitchen towel and squeeze out as much moisture as possible to prevent a soggy loaf.
Step 3: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This helps to evenly distribute the leavening agents and salt throughout the flour.
Step 4: Combine Wet Ingredients
In a large bowl, combine the sugar and eggs. Beat with a hand mixer or whisk until well combined and slightly pale in color. Add the oil, vanilla extract, lemon zest, lemon juice, and Greek yogurt. Mix until smooth.
Step 5: Incorporate Zucchini
Fold the shredded zucchini into the wet mixture until evenly distributed.
Step 6: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula or wooden spoon until just combined. Be careful not to overmix, as this can result in a denser bread.
Step 7: Bake the Bread
Pour the batter into the prepared loaf pan, spreading it out evenly. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean or with just a few moist crumbs. If the top starts to brown too quickly, tent it with aluminum foil.
Step 8: Cool and Glaze
Allow the bread to 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 lemon juice until smooth. Once the bread is completely cooled, drizzle the glaze over the top, allowing it to drip down the sides. For an extra burst of lemon flavor, sprinkle the top with additional lemon zest.
Tips for Perfect Lemon Zucchini Bread
- Measure Accurately: Use proper measuring cups and spoons for dry and wet ingredients to ensure the correct ratios.
- Don’t Overmix: Stir the batter until the ingredients are just combined to avoid a dense, tough texture.
- Check for Doneness: Oven temperatures can vary, so start checking your bread at the 50-minute mark. The toothpick test is a reliable method.
- Cool Completely Before Glazing: Ensure the bread is fully cooled before adding the glaze to prevent it from melting and becoming too runny.
- Use Fresh Ingredients: Fresh lemon juice and zest provide a vibrant flavor that bottled lemon juice can’t match.
Conclusion
Lemon zucchini bread is a delightful treat that balances the freshness of lemon with the mild sweetness of zucchini. Its moist, tender crumb makes it a crowd-pleaser, perfect for any occasion. With simple ingredients and straightforward steps, you can easily whip up this delectable bread that’s sure to become a family favorite. Enjoy a slice with your morning coffee or as an afternoon snack – it’s delicious any time of day!