Are you ready to transform an ordinary afternoon into a culinary adventure? This Lovely Lemon Zucchini Bread is not just another recipe—it's a magical combination of moist, tender texture and bright, citrusy flavors that will have your family and friends begging for seconds! Imagine biting into a slice of bread that perfectly balances the subtle sweetness of zucchini with the tangy punch of fresh lemon, creating a treat that's both comforting and exciting.
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 1 cup grated zucchini
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon lemon zest
- 1/4 cup lemon juice
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper for easy removal of the bread after baking.
- In a large mixing bowl, combine 1 cup of grated zucchini and 1 cup of granulated sugar. Stir well to ensure the sugar is evenly distributed throughout the zucchini.
- Add 1/2 cup of vegetable oil, 2 large eggs, and 1 teaspoon of vanilla extract to the zucchini mixture. Whisk the ingredients together until they are well combined and the mixture is smooth.
- In a separate bowl, sift together 1 1/2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. This will help to aerate the flour and evenly distribute the leavening agents.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this can make the bread dense.
- Fold in 1 tablespoon of lemon zest and 1/4 cup of lemon juice into the batter. This will give the bread a lovely lemon flavor and enhance its moisture.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula if necessary. Tap the pan lightly on the counter to release any air bubbles.
- Place the loaf pan in the preheated oven and bake for 50 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, you can cover it loosely with aluminum foil.
- Once baked, remove the loaf from the oven and let it cool in the pan for about 10-15 minutes. Then, transfer the bread to a wire rack to cool completely.
- Once cooled, slice the Lovely Lemon Zucchini Bread and serve. Enjoy it plain or with a spread of butter for a delightful treat!
Tips
- Moisture is Key: When grating zucchini, don't squeeze out the moisture. The natural water content helps keep the bread incredibly soft and tender.
- Zest Like a Pro: Use a microplane or fine grater for lemon zest to get the most intense citrus flavor without the bitter white pith.
- Mixing Technique: Be gentle when combining wet and dry ingredients. Overmixing can lead to a tough, dense bread, so stir just until the ingredients are incorporated.
- Check for Doneness: Every oven is different, so start checking your bread around 45 minutes. A toothpick inserted in the center should come out clean.
- Cooling Matters: Let the bread cool completely before slicing to help it set and prevent crumbling.
- Storage Tip: Wrap the cooled bread tightly in plastic wrap or store in an airtight container to maintain moisture for up to 3-4 days.
- Optional Upgrade: Consider adding a simple lemon glaze by mixing powdered sugar with a bit of lemon juice for an extra burst of citrus flavor!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 32g
Protein: 3g
Fat: 13g
Saturated Fat: 2g
Cholesterol: 35mg
