Lemon Zucchini Bread Recipe

If you have been on the lookout for a delightfully moist and zesty treat that brings a fresh twist to classic baking, this Lemon Zucchini Bread Recipe is exactly what you need. It combines the subtle sweetness and tender crumb of zucchini bread with vibrant lemon flavors, creating a loaf that’s bursting with brightness and just the right amount of tang. Perfectly suited for breakfast, snack time, or an afternoon tea companion, this bread feels like a warm, sunny hug wrapped up in every slice.

Ingredients You’ll Need

Getting your hands on the right ingredients is half the joy and success of baking this Lemon Zucchini Bread Recipe. Each one plays a crucial role, from adding moisture and tang to lending structure and that perfect hint of crunch.

• 2 cups grated zucchini: The star of the show that adds moisture and a mild earthy sweetness, keeping the bread wonderfully tender.
• 2 cups all-purpose flour: Provides the backbone of this loaf, ensuring it holds together just right.
• 1/2 teaspoon baking powder: Lightens the batter for a fluffy texture.
• 1/2 teaspoon baking soda: Works alongside the baking powder to help the bread rise beautifully.
• 1/4 teaspoon salt: Enhances the flavor and balances the sweetness.
• 1 cup granulated sugar: Sweetens the bread while pairing perfectly with lemon zest.
• Zest of 2 lemons: Infuses the entire loaf with refreshing citrus aroma and bright flavor.
• 1/2 cup unsalted butter, melted: Brings rich flavor and tenderness to every bite.
• 1/2 cup plain Greek yogurt: Adds a subtle tang and helps keep the bread moist.
• 2 large eggs: Bind the ingredients together and contribute to the bread’s structure.
• 1 teaspoon vanilla extract: Enhances the overall flavor, rounding out the lemon’s sharpness.
• Juice of 1 lemon: Boosts the citrus notes and deepens the brightness.
• Optional: 1/2 cup chopped walnuts or pecans: Provides a delightful crunch and nutty contrast.

How to Make Lemon Zucchini Bread Recipe

Step 1: Prepare Your Oven and Pan

Start by preheating your oven to 350°F (175°C). While it warms up, grease a 9×5-inch loaf pan with butter or non-stick spray to ensure your bread releases easily once baked. This sets the stage for a beautiful loaf that won’t stick.

Step 2: Grate and Drain the Zucchini

Next, grate 2 cups of zucchini using a box grater or food processor. To avoid soggy bread, wrap the grated zucchini in a clean kitchen towel and squeeze firmly to remove excess moisture. This step keeps your bread perfectly moist, not wet.

Step 3: Mix the Dry Ingredients

In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Combining these dry ingredients ensures even distribution, so your bread will rise evenly with a light crumb.

Step 4: Combine Sugar and Lemon Zest

Using your fingers, rub the zest of two lemons into one cup of granulated sugar until aromatic and vibrant. This simple action releases essential oils and infuses the sugar with citrus flavor, creating a wonderful base for your batter.

Step 5: Mix Wet Ingredients with Sugar Mixture

Whisk the melted butter, Greek yogurt, eggs, vanilla extract, and lemon juice into the lemon-sugar mixture until smooth and cohesive. These wet ingredients add richness, moisture, and depth to the bread’s flavor profile.

Step 6: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, stirring just until combined. It’s important to avoid overmixing here, which can lead to dense bread; you want it light and tender.

Step 7: Fold in Zucchini and Nuts

Gently fold in the grated zucchini and nuts if you’ve chosen to include them. This delicate step ensures even distribution without smashing the zucchini, preserving the bread’s lovely texture.

Step 8: Bake

Pour the batter into your prepared loaf pan, smoothing the top with a spatula for even baking. Place it in the oven and enjoy the enticing aroma as it bakes for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.

Step 9: Cool and Remove from Pan

Once baked, let the bread cool in the pan for 15 minutes to set, then carefully transfer to a wire rack to cool completely. This final step ensures your bread slices cleanly and maintains its perfect crumb.

How to Serve Lemon Zucchini Bread Recipe

Garnishes

To brighten your presentation, sprinkle a little powdered sugar over the cooled loaf or add thin lemon slices for a stunning visual and extra zing. A spread of creamy butter or a smear of tangy cream cheese elevates each bite with luscious contrast.

Side Dishes

This bread shines alongside fresh fruit salads, a scoop of vanilla yogurt, or a simple cup of tea or coffee. The light citrus flavor complements breakfast spreads and brunch gatherings beautifully.

Creative Ways to Present

Try cutting the bread into cubes and serving it as part of a dessert charcuterie board with honey, nuts, and soft cheeses. Alternatively, use thick slices as a base for a sweet brunch toast topped with ricotta and lemon curd for something delightfully unexpected.

Make Ahead and Storage

Storing Leftovers

Wrap leftover Lemon Zucchini Bread in plastic wrap or place it in an airtight container at room temperature. It stays fresh for up to 3 days, making it a perfect grab-and-go snack.

Freezing

You can freeze the bread for up to 3 months by wrapping it tightly in plastic and then aluminum foil. Thaw overnight in the refrigerator or on the counter to enjoy later without sacrificing freshness.

Reheating

To revive the bread’s just-baked feel, warm slices in a toaster oven or microwave for 15-30 seconds. This brings back that delightful aroma and soft texture, as if freshly baked.

FAQs

Can I use yellow squash instead of zucchini?

Absolutely! Yellow squash has a similar texture and moisture content, so it can be a great substitute in this Lemon Zucchini Bread Recipe without drastically changing the flavor.

Do I need to peel the zucchini?

There’s no need to peel the zucchini. The skin is thin and tender, and it adds a lovely green fleck throughout the bread that makes it visually appealing.

Can I make this bread gluten-free?

Yes, by swapping all-purpose flour with a gluten-free all-purpose blend that includes xanthan gum, you can enjoy this bread gluten-free while maintaining a similar texture.

How do I know when the bread is done baking?

A toothpick inserted into the center should come out clean or with just a few moist crumbs clinging. If it’s wet with batter, it needs more time.

Can I omit the nuts?

Of course! The nuts add crunch and flavor, but the bread is just as delicious and moist without them, making it suitable for nut allergies or preferences.

Final Thoughts

This Lemon Zucchini Bread Recipe is a beautiful fusion of fresh, vibrant lemon and tender zucchini that will quickly become a staple in your kitchen. It’s approachable yet impressive, delivering a loaf full of sunshine and comfort. I encourage you to bake a batch and share it with friends or savor it as a special treat—each bite is guaranteed to brighten your day!

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