>Okay, friends, gather ’round because I’m about to share something truly special. This isn’t just any quick bread; it’s my Grandma Rose’s recipe for lemon zucchini bread. It’s got that comforting sweetness you crave, but with a bright, zesty twist that just screams “sunshine.” Think of it as the more interesting, slightly healthier cousin of Banana Bread. Honestly, I think it might be even better! The first time I had this was at her house, where the aroma filled the kitchen and my grandpa was excited too.
What is Lemon Zucchini Bread?
>>Lemon zucchini bread is, at its heart, a moist and tender loaf infused with the flavors of fresh zucchini and bright lemon. Think of it as a delightful cross between a sweet cake and a savory bread. It’s essentially a quick bread, meaning it doesn’t require yeast and a long rise time – perfect for when you want something delicious without a ton of fuss. The zucchini adds moisture and a subtle sweetness, while the lemon zest and juice provide a wonderful citrusy zing. It’s like a ray of sunshine in every bite!
Why you’ll love this recipe?
>Seriously, where do I even begin? There are so many reasons to adore this recipe. First and foremost, the flavor is just incredible. The tangy lemon perfectly complements the subtle sweetness of the zucchini, creating a flavor combination that’s both refreshing and comforting. It’s not overly sweet, which I really appreciate, making it perfect for breakfast, brunch, or even a light dessert.
But beyond the taste, this lemon zucchini Bread Recipe is ridiculously easy to make. I’m talking one-bowl-wonder kind of easy! Even if you’re a complete beginner in the kitchen, you can totally nail this. What I love most about this recipe, though, is how forgiving it is. You can easily swap out ingredients or add your own personal touch without messing it up. For example, I tested this with brown sugar instead of white, and it added this lovely caramel depth! It’s way more forgiving than, say, a finicky chocolate cake. Plus, the ingredients are super budget-friendly. Zucchini is often plentiful (especially if you have a garden!), and lemons are usually pretty inexpensive.
And talk about versatility! You can enjoy it plain, toasted with a bit of butter, or even slathered with Cream Cheese. It’s also fantastic with a cup of coffee or tea. Seriously, this lemon zucchini bread is a winner on so many levels. It’s easily one of my most requested recipes from friends and family – especially my kids who love it in their lunch boxes.
How do I make Zucchini bread?
Quick Overview
>>Making this lemon zucchini bread is easier than you might think! You’ll start by combining the dry ingredients in one bowl and the wet ingredients in another. Then, you’ll gently mix them together, being careful not to overmix. Next, you’ll fold in the grated zucchini and pour the batter into a prepared loaf pan. The best part? While it bakes, you get to enjoy the amazing aroma filling your kitchen. A simple glaze of lemon juice and powdered sugar adds the perfect finishing touch. Trust me, it’s a piece of cake (or should I say, bread!).
Ingredients
>For the Main Batter:
- 1 1/2 cups all-purpose flour: I always use unbleached for the best flavor.
- 1 teaspoon baking soda: Make sure it’s fresh for the best rise.
- 1/2 teaspoon salt: Balances the sweetness.
- 3/4 cup granulated sugar: Feel free to reduce this slightly if you prefer a less sweet bread.
- 1/2 cup vegetable oil: Canola or avocado oil also works well.
- At room temperature for better emulsification.
- 1 teaspoon Vanilla Extract: Adds a warm, comforting flavor.
- What is buttermilk for bread? What is the best substitute for regular milk mixed with lemon juice?
- 1 cup grated zucchini: Squeeze out any excess moisture for a better texture.
- Zest of 1 lemon: Adds a bright, citrusy aroma.
>For the Glaze:
- 1 cup powdered sugar: Sift it for a smoother glaze.
- 2-3 tablespoons lemon juice: Start with 2 and add more until you reach your desired consistency.
What are the steps to
Step 1: Preheat & Prep Pan
>Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan. I like to use baking spray with flour in it for extra insurance against sticking. It saves me the headache later!
Step 2: Mix Dry Ingredients
>In a large bowl, whisk together the flour, baking soda, and salt. Set aside. Make sure everything is well combined. How do I evenly distribute baking soda? The texture should be light and airy.
Step 3: Mix Wet Ingredients
>In a separate bowl, whisk together the buttermilk, sugar, eggs, Vanilla Extract, and salt. Set aside. Whisk until smooth and well combined. The eggs should be fully incorporated, and the mixture must be slightly thickened.
Step 4: Combine
>Gently add the wet ingredients to the dry ingredients and stir until just combined. How do you not overmix? Overmixing can develop the gluten in the flour, resulting in a tough bread. Is it okay if there are streaks of flour remaining?
Step 5: Prepare Zucchini
>Gently fold in the grated zucchini and lemon zest. Make sure the zucchini is evenly distributed throughout the batter. If your zucchini is particularly watery, squeeze out any excess moisture with a paper towel before cooking. Add it to the batter. What does it feel like to eat a soggy loaf?
Step 6: Bake
>What is the best way to spread the batter in a loaf pan? Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Every oven is different, so start checking for doneness around 50 minutes. The bread should be golden brown on top.
Step 7: Cool & Glaze
>Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once the bread is completely cool, whisk together the powdered sugar and lemon juice until smooth. Pour the glaze over the bread and let it set for a few minutes before slicing and serving. I like to put a piece of parchment paper under the rack to catch any drips – makes cleanup easy!
Step 8: Slice & Serve
>Use a serrated knife for clean slices. This is delicious served at room temperature.
What should I serve it with?
This lemon zucchini bread is so versatile, you can serve it in a million different ways!
For Breakfast:Enjoy a slice with latte or coffee. I love pairing it with a light roast to complement the lemon flavor. What is the best way to serve a plate with powdered sugar?
For Brunch:Slice it up and arrange it on a platter with fresh berries and greek yogurt. What are some good pairings with sparkling wine?
As Dessert:Serve warm with vanilla Ice Cream or whipped cream. What’s your favorite lemon curd recipe? For after-dinner styling, try cutting it into smaller squares and arranging them artfully on a plate. What is a mint sprig?
For Cozy Snacks:What is the best way to enjoy a slice of bread with ice-cold tea? Is it good with a glass of milk or hot chocolate? What are some good ways to serve a loaf of bread and enjoy!
Growing up, we’d always have it with a big glass of milk after school. It’s one of those comforting combinations that just brings back happy memories.
How do I make lemon zucchini bread?
What are some ways to take lemon zucchini bread to the next level? What are some of my Best Tips, learned from years of baking this recipe::
Zucchini Prep:Don’t skip squeezing out the excess moisture from the zucchini! This is crucial for preventing a soggy bread. I like to grate zucchini onto a clean kitchen towel, then twist the towel to squeeze out as much as possible. As liquid as possible. Fresh zucchini is always best, but if you have to use frozen, make sure to thaw it completely. How do you squeeze out excess water?
Mixing Advice: Be careful not to overmix the batter. Overmixing can develop the gluten in the flour, resulting in a tough bread. Mix until just combined. It’s okay if there are a few streaks of flour remaining.
Swirl Customization: For a beautiful presentation, try adding a swirl of lemon curd or cream cheese filling to the batter before baking. Simply dollop spoonfuls of the filling on top of the batter and then use a knife or skewer to swirl it in. Experiment with different patterns for a unique look!
Ingredient Swaps: You can easily customize this recipe to suit your preferences. For a nutty flavor, try adding 1/2 cup of chopped walnuts or pecans to the batter. For a richer flavor, substitute brown sugar for granulated sugar. I’ve even tried adding a handful of chocolate chips – talk about a crowd-pleaser!
Baking Tips: To prevent the top of the bread from browning too quickly, tent it with foil during the last 15-20 minutes of baking. Also, make sure your oven is properly calibrated. An oven thermometer can be a lifesaver!
Glaze Variations: Get creative with the glaze! Add a pinch of lemon zest for extra flavor, or try using a different citrus juice, such as orange or grapefruit. You can also add a tablespoon of melted butter for a richer, glossier glaze.
Storing and Reheating Tips
>Want to keep your lemon zucchini bread fresh for as long as possible? Here are my go-to storage tips:
Room Temperature: You can store the bread at room temperature for up to 2-3 days. Wrap it tightly in plastic wrap or store it in an airtight container to prevent it from drying out. The freshness really depends on how humid it is.
Refrigerator Storage: For longer storage, you can refrigerate the bread for up to a week. Wrap it tightly in plastic wrap or store it in an airtight container. Just be aware that refrigerating can make the bread slightly drier.
Freezer Instructions: For long-term storage, you can freeze the bread for up to 2-3 months. Wrap it tightly in plastic wrap, then wrap it again in aluminum foil or place it in a freezer-safe bag. To thaw, let it sit at room temperature for a few hours or overnight.
Glaze Timing Advice: If you’re planning to store the bread for more than a day, I recommend waiting to glaze it until just before serving. This will prevent the glaze from becoming sticky or dissolving. I usually just whip up a fresh batch of glaze when I’m ready to enjoy a slice.
Frequently Asked Questions
Final Thoughts
>So, there you have it – my Grandma Rose’s amazing lemon zucchini Bread Recipe! I truly hope you give this one a try. It’s more than just a recipe; it’s a little slice of sunshine and a whole lot of love. The bright citrus flavors combined with the moist, tender crumb make it absolutely irresistible. It’s guaranteed to brighten your day. If you love this recipe, you might also enjoy my lemon Poppy Seed muffins or my classic zucchini bread.
Happy baking, friends! I can’t wait to hear how yours turns out. Be sure to leave a comment below and let me know what you think. And if you make any fun variations, I’d love to hear about them!
lemon zucchini bread
Ingredients
Main Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup granulated sugar
- 0.5 cup vegetable oil
- 4 large eggs
- 2 teaspoons lemon zest
- 1 cup lemon juice
- 2 cups grated zucchini
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
- In a large bowl, whisk together flour, baking soda, and salt.
- In a separate bowl, combine sugar, oil, eggs, lemon zest, and lemon juice. Beat until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in the grated zucchini.
- Pour batter into the prepared loaf pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
