Lemon Zucchini Bread Recipe

“`html

If you’re on the lookout for a wonderfully moist, vibrant, and utterly delicious treat, this Lemon Zucchini Bread Recipe is going to become your new favorite. Combining the fresh brightness of lemon with tender zucchini, this bread is a perfect balance of sweet, tangy, and earthy flavors wrapped into a soft, comforting loaf. Whether you’re craving something to brighten up your breakfast, a snack for anytime indulgence, or a delightful homemade gift, this recipe delivers on every front with ease and charm.

Ingredients You’ll Need

The beauty of this Lemon Zucchini Bread Recipe lies in how straightforward yet thoughtful the ingredients are. Each component plays a crucial role, from the tender zucchini adding moisture and texture, to the lemon zest and juice infusing fresh, lively citrus notes that keep every bite exciting.

• 2 cups grated zucchini: Adds moisture and a subtle, fresh earthiness without overpowering flavor.
• 2 cups all-purpose flour: Provides structure and a classic crumb texture to your bread.
• 1/2 teaspoon baking powder: Works alongside baking soda to give your loaf that perfect rise.
• 1/2 teaspoon baking soda: Reacts with acidic ingredients for a light, airy bread.
• 1/4 teaspoon salt: Balances sweetness and enhances all the other flavors.
• 1 cup granulated sugar: Sweetens without overwhelming, and becomes even more flavorful when mixed with lemon zest.
• Zest of 2 lemons: Infuses bright citrus aroma and flavor that sings throughout the bread.
• 1/2 cup unsalted butter, melted: Brings richness and a tender crumb to every slice.
• 1/2 cup plain Greek yogurt: Adds moisture and a slight tang that complements the lemon perfectly.
• 2 large eggs: Bind everything together for a soft and sturdy texture.
• 1 teaspoon vanilla extract: Adds warm, subtle sweetness that enhances the lemon-y goodness.
• Juice of 1 lemon: Gives a refreshing tang that cuts through the richness.
• 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) and greasing a 9×5-inch loaf pan. This simple preparation ensures your bread will bake evenly and release easily once it’s perfectly golden and baked through.

Step 2: Grate and Drain the Zucchini

Grate your zucchini finely using a box grater or food processor, then squeeze it with a clean kitchen towel to remove excess moisture. This step is key to keeping your bread moist but not soggy, balancing texture beautifully.

Step 3: Mix Dry Ingredients

In a large bowl, stir together the flour, baking powder, baking soda, and salt. Combining these first lays the foundation for a light and well-risen bread that isn’t too dense.

Step 4: Infuse Sugar with Lemon Zest

In another bowl, combine sugar and lemon zest, then rub them together with your fingers. This simple step releases those essential oils in the lemon peel, giving the sugar a wonderful fragrance that gently perfumes the bread.

Step 5: Combine Wet Ingredients

Add melted butter, Greek yogurt, eggs, vanilla extract, and freshly squeezed lemon juice to the lemon-sugar mixture. Whisk these together until fully blended, creating a luscious wet base that will carry all the flavors through the batter.

Step 6: Blend Wet and Dry Mixtures

Gradually add the dry ingredients to the wet, stirring gently until just combined. Be careful not to overmix—this preserves the bread’s tender crumb and ensures it’s light and fluffy.

Step 7: Fold in Zucchini and Nuts

Gently fold in the grated zucchini and, if you’re using them, the chopped nuts. This distributes moisture and texture evenly throughout the batter without breaking down the delicate crumb.

Step 8: Transfer Batter and Smooth the Surface

Pour your batter into the prepared loaf pan and smooth the top with a spatula. Even surface helps your Lemon Zucchini Bread Recipe bake uniformly and form a nice crust.

Step 9: Bake to Perfection

Bake the bread for about 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. This step reveals when your loaf has developed that perfect balance of a golden crust and a tender inside.

Step 10: Cool Before Enjoying

Allow the bread to cool in the pan for approximately 15 minutes, then turn it out onto a wire rack to cool completely. Cooling fully helps the flavors meld and the texture settle into pure perfection.

How to Serve Lemon Zucchini Bread Recipe

Garnishes

A simple dusting of powdered sugar or a drizzle of lemon glaze can add a festive touch and amplify the citrus zing in your Lemon Zucchini Bread Recipe. Fresh lemon slices or a few sprigs of mint also make a charming garnish when serving guests.

Side Dishes

This bread pairs wonderfully with a cup of tea or freshly brewed coffee for breakfast or afternoon snack. For a heartier option, serve it alongside creamy yogurt or a smear of soft cream cheese to balance the bright lemon with silky richness.

Creative Ways to Present

Turn a simple slice of Lemon Zucchini Bread into an impressive treat by spreading on some whipped honey butter, or layering with fresh berries and mascarpone for a quick, elegant dessert. You can even toast slices lightly for a different texture and enhanced nutty aroma.

Make Ahead and Storage

Storing Leftovers

Store your leftover Lemon Zucchini Bread Recipe in an airtight container at room temperature for up to 3 days. It stays moist and flavorful but can also travel easily for a take-along snack or breakfast.

Freezing

Wrap the bread tightly in plastic wrap and then foil to freeze for up to 3 months. When you’re ready to enjoy it, thaw at room temperature or gently warm it in the oven for that freshly baked experience.

Reheating

To refresh your Lemon Zucchini Bread Recipe, heat slices in a toaster oven or microwave for a few seconds. This brings back that soft, warm texture and accentuates the comforting lemon aroma.

FAQs

Can I use regular yogurt instead of Greek yogurt?

Absolutely! Regular yogurt works just as well, though you might find Greek yogurt gives a slightly thicker batter and tangier flavor.

Do I need to peel the zucchini before grating?

No need to peel the zucchini; the skin is completely edible and adds a lovely color and extra nutrients to your bread.

Can I make this recipe dairy-free?

Yes, swap the butter for coconut oil or a dairy-free margarine, and use a plant-based yogurt alternative. The texture might shift slightly but the flavors will remain bright and delicious.

What’s the best way to grate zucchini quickly?

A box grater works well, especially the medium holes, but a food processor with a grating attachment can speed things up significantly.

Can I add other mix-ins besides nuts?

Definitely! Consider adding dried cranberries, chocolate chips, or even shredded coconut for a personal twist on this Lemon Zucchini Bread Recipe.

Final Thoughts

There is something truly special about this Lemon Zucchini Bread Recipe that makes it a keeper in your baking repertoire. It’s bright, moist, and packed with just the right amount of sweetness, perfect for any time you want a comforting yet fresh treat. I encourage you to give it a try—you’ll find it hard to put down!

“`

Print