This lemon zucchini bread is moist, sweet, and zesty! It’s a fantastic way to use up extra zucchini and adds a delightful citrus twist to your snack time.
Trust me, this bread makes every kitchen smell amazing while it bakes! I love to have a slice with my afternoon tea—it’s a perfect pick-me-up! 🍋
Key Ingredients & Substitutions
Flour: All-purpose flour is the base for this bread, giving it structure. For a gluten-free option, you could use a 1:1 gluten-free flour blend.
Zucchini: Fresh zucchini is key for moisture and texture. You can substitute with yellow squash if you have that on hand, but be sure to squeeze out excess moisture.
Vegetable Oil: I love using vegetable oil for its neutral taste, but you can swap it for melted coconut oil or melted butter if you prefer.
Greek Yogurt: This adds moisture and richness. If you don’t have Greek yogurt, you can replace it with applesauce or sour cream.
Sugar: Granulated sugar gives sweetness; you can use coconut sugar or a sugar substitute for a healthier option, though the flavor might vary slightly.
What’s the Best Way to Grate Zucchini?
Grating zucchini is easy, but make sure to remove excess moisture to avoid a soggy bread. Here’s how to handle it:
- Use a box grater or a food processor for quickly grating.
- Once grated, place it in a clean kitchen towel. Squeeze tightly to remove as much liquid as possible.
- This keeps the batter from becoming too wet and helps your bread bake perfectly!
How Can I Get a Perfect Lemon Glaze?
The lemon glaze adds a lovely finish! Here’s how to achieve the right consistency:
- Mix 1 cup of powdered sugar with 2-3 tablespoons of fresh lemon juice.
- Add lemon juice gradually until you reach a smooth, pourable consistency. It should be thick enough to stay on top of the bread without running off too quickly.
- Feel free to adjust with more sugar for thickness or more lemon juice for a runnier glaze.
With these tips and insights, your lemon zucchini bread is sure to be a hit! Enjoy baking! 🍞🍋
Easy Luscious Lemon Zucchini Bread
Ingredients You’ll Need:
For the Bread:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 lemon (plus extra for garnish)
- 1/4 cup fresh lemon juice
- 1 cup grated zucchini (about 1 medium zucchini), excess moisture squeezed out
- 1/2 cup plain Greek yogurt or sour cream (optional, for extra moisture)
For the Lemon Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
- Lemon zest strips for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and another 50-60 minutes to bake. After that, allow time for cooling before glazing. Overall, plan for around 1 hour and 30 minutes from start to finish, but the delicious aroma makes the time worthwhile!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). Prepare a 9×5-inch loaf pan by greasing and flouring it or lining it with parchment paper for easy release.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures everything is well combined, which helps your bread rise perfectly. Set this bowl aside for later.
3. Combine the Wet Ingredients:
In a separate large bowl, mix together the sugar, vegetable oil, eggs, vanilla extract, lemon zest, and lemon juice. Beat the mixture well until everything is combined and smooth. The oil will keep the bread moist while the sugar adds sweetness!
4. Add Zucchini and Yogurt:
Stir in the grated zucchini and Greek yogurt (if you’re using it). Mix just until combined. The zucchini adds moisture and a lovely texture, while the yogurt makes the bread even fluffier.
5. Combine Wet and Dry Ingredients:
Slowly add the flour mixture to the wet ingredients. Fold gently to combine, being careful not to overmix. Overmixing can make the bread tough, and we want it to be light and tender!
6. Bake the Bread:
Pour the batter into your prepared loaf pan and smooth out the top with a spatula. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Golden brown on top is what you want!
7. Cooling Time:
As soon as it’s done baking, remove it from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely. This helps it maintain its texture.
8. Make the Lemon Glaze:
While your bread is cooling, prepare the lemon glaze. In a small bowl, whisk the powdered sugar with 2-3 tablespoons of fresh lemon juice until it forms a smooth, pourable consistency. Adjust it according to your preference.
9. Drizzle and Garnish:
Once the bread is completely cool, drizzle the glaze over the top. Finish with some fresh lemon zest strips for a beautiful touch.
10. Serve and Enjoy:
Slice your delicious lemon zucchini bread and enjoy a piece (or two!). It’s perfect for breakfast, a snack, or dessert!
This recipe yields a moist, tender loaf with a bright lemon flavor complemented by the subtle moisture and texture from zucchini. The glaze adds a sweet-tart finish that beautifully contrasts the bread’s softness. Happy baking!
Frequently Asked Questions (FAQ)
Can I Use a Different Sweetener Instead of Granulated Sugar?
Absolutely! If you prefer a healthier option, you can use coconut sugar or a sugar substitute like Stevia. Keep in mind that this may slightly alter the flavor and texture, so adjust to your taste!
What if I Don’t Have Fresh Lemon Juice?
If fresh lemon juice isn’t available, bottled lemon juice is a fine substitute. However, fresh juice will give you a brighter flavor. Consider adding a bit of extra zest to make up for the difference!
How Do I Store Leftover Lemon Zucchini Bread?
Store leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the fridge when you’re ready to enjoy it again!
Can I Make Mini Loaves or Muffins Instead?
Yes, you can absolutely make mini loaves or muffins! Just divide the batter among greased mini loaf pans or muffin tins. Bake for about 20-25 minutes, checking for doneness with a toothpick.
This FAQ should help address common concerns while making your Easy Luscious Lemon Zucchini Bread! Enjoy baking! 🍞🍋
