Lemon Zucchini Bread

why make this recipe

Lemon Zucchini Bread is a delicious and moist treat that blends the bright flavor of lemons with the subtle taste of zucchini. This recipe is perfect for using up summer produce and makes for a wonderful snack or breakfast option. It’s easy to prepare and the combination of citrus and veggies creates a unique twist that everyone will enjoy. Plus, baking this bread fills your kitchen with a wonderful aroma that will have everyone asking for a slice!

how to make Lemon Zucchini Bread

Ingredients

• 1 lemon (zest and juice)
• 1 cup zucchini, grated
• 2 large eggs
• 2 tbsp fresh lemon juice
• 2 cups all-purpose flour
• 2 tsp baking powder
• 1 cup confectioners’ sugar
• 1/2 tsp fine salt
• 1 cup white sugar
• 1/2 cup canola oil or vegetable oil
• 1/2 cup buttermilk

Directions

1. Preheat the oven to 350°F (175°C). Grease and flour a loaf pan.
2. In a large bowl, combine the lemon zest, lemon juice, and zucchini.
3. In another bowl, whisk together the eggs, oil, and buttermilk.
4. Mix in the white sugar and confectioners’ sugar until smooth.
5. In a separate bowl, combine flour, baking powder, and salt.
6. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 50-60 minutes or until a toothpick inserted comes out clean.
9. Allow to cool before slicing.

how to serve Lemon Zucchini Bread

Lemon Zucchini Bread is delightful on its own, but you can also serve it with a dollop of whipped cream or a light drizzle of lemon glaze. It pairs nicely with a cup of tea or coffee for a warm and cozy treat. You can even toast slices with a little butter for an extra touch of flavor.

how to store Lemon Zucchini Bread

To store Lemon Zucchini Bread, wrap it tightly in plastic wrap or aluminum foil and place it in an airtight container. You can keep it at room temperature for up to three days. For longer storage, consider freezing the bread. Slice it first, then wrap each slice in plastic wrap and put them in a freezer-safe bag. It will stay fresh for about three months in the freezer.

tips to make Lemon Zucchini Bread

• Make sure to squeeze out excess moisture from the grated zucchini using a clean kitchen towel before adding it to the batter. This helps achieve a better texture.
• Use freshly grated lemon zest for the best flavor.
• Don’t over mix the batter; it’s okay if a few lumps remain. This will keep the bread lighter and fluffier.

variation

You can add nuts, such as walnuts or pecans, to the batter for some crunch. For a different flavor twist, consider adding chocolate chips or dried cranberries.

FAQs

Can I use frozen zucchini for this recipe?
Yes, you can use frozen zucchini. Just be sure to thaw and drain it well to remove any excess water.

What can I use instead of buttermilk?
If you don’t have buttermilk, you can make a substitute by mixing 1/2 cup of milk with 1/2 tablespoon of vinegar or lemon juice. Let it sit for a few minutes until it thickens slightly.

How do I know when the bread is done baking?
The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. If it comes out wet with batter, it needs more time in the oven.