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If you love a good twist on classic bread, this Lemon Zucchini Bread will be your new favorite. It's a delightful blend of zesty lemon and fresh zucchini, making it moist and flavorful. Perfect for breakfast or a snack, this bread is easy to whip up and will leave your kitchen smelling heavenly. Let's get baking!
Lemon Zucchini Bread Recipe
Ingredients:
- 1.5 cups all-purpose flour
- 1 cup sugar
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 1 cup grated zucchini
- 1 tbsp lemon zest
- 2 large eggs
- 0.5 cup vegetable oil
- 0.25 cup lemon juice
- 1 tsp vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C). Grease a loaf pan.
- In a mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Add grated zucchini and lemon zest to the dry ingredients and mix well.
- In another bowl, beat the eggs and then add vegetable oil, lemon juice, and vanilla extract. Mix well.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Pour the batter into the prepared loaf pan and bake for 50 minutes or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
What You Will Need
Read more: Lemon Blueberry Bread Recipe
What you will need to make lemon zucchini bread
- All-purpose flour: Provides structure and stability, creating a tender crumb that holds the bread together.
- Sugar: Adds sweetness and helps with browning, giving the bread a nice golden color.
- Baking powder: Leavening agent that helps the bread rise, making it light and fluffy.
- Baking soda: Works with baking powder to provide additional lift, ensuring the bread is not dense.
- Grated zucchini: Adds moisture and a subtle flavor, keeping the bread soft and tender.
- Lemon zest: Infuses the bread with a fresh, citrusy aroma and flavor.
- Eggs: Bind the ingredients together, providing structure and richness.
- Vegetable oil: Adds moisture and ensures the bread stays soft and tender.
- Lemon juice: Enhances the lemon flavor, adding a tangy brightness to the bread.
- Vanilla extract: Adds depth and a hint of sweetness, complementing the lemon flavor.
Tools and Instruments Required
What tools/instruments will be needed to make Lemon Zucchini Bread Recipe
- Mixing bowl: Essential for combining dry and wet ingredients separately before mixing them together.
- Whisk: Useful for blending dry ingredients and beating eggs smoothly.
- Grater: Needed to grate zucchini finely, ensuring even distribution in the batter.
- Loaf pan: Holds the batter during baking, giving the bread its shape.
- Measuring cups: Ensures accurate measurement of ingredients for consistent results.
- Wire rack: Allows the bread to cool evenly after baking, preventing sogginess.
Lemon Zucchini Bread Recipe
A delicious and moist lemon zucchini bread that's perfect for any occasion.
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Ingredients:
Main Ingredients
- 1.5 cups all-purpose flour
- 1 cup sugar
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 1 cup grated zucchini
- 1 tbsp lemon zest
- 2 large eggs
- 0.5 cup vegetable oil
- 0.25 cup lemon juice
- 1 tsp vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C). Grease a loaf pan.
- In a mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Add grated zucchini and lemon zest to the dry ingredients and mix well.
- In another bowl, beat the eggs and then add vegetable oil, lemon juice, and vanilla extract. Mix well.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Pour the batter into the prepared loaf pan and bake for 50 minutes or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes:
This lemon zucchini bread is perfect for breakfast or as a snack. Store in an airtight container for up to 3 days.
Read more: Lemon Chicken Stew Recipe
Nutrition value:
Calories: 200kcalCarbohydrates: 30gProtein: 4gFat: 8gSaturated Fat: 1gCholesterol: 35mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 15gVitamin A: 100IUVitamin C: 5mgCalcium: 50mgIron: 1mg
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the batter as directed.
- Pour into the loaf pan.
- Cover with plastic wrap.
- Store in the fridge for up to 24 hours.
- Bake as directed when ready.
Freezing Instructions
- Bake the bread completely.
- Let it cool fully.
- Wrap tightly in plastic wrap.
- Place in a freezer bag.
- Freeze for up to 3 months.
- Thaw at room temperature before serving.
Using lemon zest in this lemon zucchini bread recipe not only adds a burst of citrus flavor but also enhances the aroma, making your kitchen smell amazing while it bakes.
Frequently Asked Questions
FAQ:
Can I use whole wheat flour instead of all-purpose flour?
Yes, but the texture will be denser. You might need to add a bit more liquid.
How do I store the lemon zucchini bread?
Store it in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Can I freeze this bread?
Absolutely! Wrap it tightly in plastic wrap and then in foil. Freeze for up to 3 months.
Do I need to peel the zucchini before grating?
No, you don't need to peel it. The skin adds extra nutrients and texture.
Can I add nuts or chocolate chips to the batter?
Yes, feel free to add about 1/2 cup of nuts or chocolate chips for extra flavor and crunch.
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