why make this recipe
Lemon Zucchini Bread is a delightful treat that combines the refreshing flavors of lemon and zucchini in a soft, moist loaf. It’s perfect for breakfast, a snack, or even dessert. The lemon adds a bright touch, while the zucchini keeps the bread tender and delicious. Plus, it’s a great way to use up summer zucchini!
how to make Lemon Zucchini Bread
Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon table salt or fine sea salt
- 2 large eggs
- 1 cup granulated sugar
- ½ cup canola or vegetable oil
- ½ cup buttermilk
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice (about 1 large lemon)
- 1 cup shredded zucchini
- 1 cup powdered sugar
- Juice of 1 lemon
Directions:
- Preheat your oven to 350°F. Grease mini or large loaf pans.
- In one bowl, mix the dry ingredients: flour, baking powder, and salt.
- In another bowl, whisk together the eggs, sugar, oil, buttermilk, lemon zest, and lemon juice until smooth.
- Gradually combine the dry mixture with the wet ingredients. Stir gently until just mixed.
- Fold in the shredded zucchini until evenly distributed.
- Pour the batter into the prepared pans and bake for 30-35 minutes, or until a toothpick comes out clean.
- For the glaze, mix powdered sugar with lemon juice until smooth, and drizzle over the warm bread.
how to serve Lemon Zucchini Bread
Lemon Zucchini Bread is best served warm, either on its own or with a pat of butter. You can slice it and enjoy it as is, or pair it with a cup of tea or coffee for a delightful afternoon treat.
how to store Lemon Zucchini Bread
To store Lemon Zucchini Bread, let it cool completely. Wrap it in plastic wrap or aluminum foil and keep it at room temperature for 2 to 3 days. For longer storage, you can freeze it for up to 3 months. Just make sure to wrap it well to prevent freezer burn.
tips to make Lemon Zucchini Bread
- Make sure to squeeze out excess moisture from the shredded zucchini to avoid a soggy bread.
- Use fresh lemon juice and zest for the best flavor.
- Feel free to add nuts or chocolate chips for an extra treat.
- If you want a stronger lemon flavor, add more zest or juice to the batter.
variation
You can make a Lemon Blueberry Zucchini Bread by simply adding 1 cup of fresh or frozen blueberries to the batter along with the zucchini. The blueberries pair perfectly with the lemon flavor!
FAQs
Can I use milk instead of buttermilk?
Yes, you can use regular milk, but buttermilk adds a nice tang and keeps the bread moist.
Can I replace the sugar with a sugar alternative?
Yes, you can use a sugar substitute that measures 1:1 with granulated sugar.
Can I make this bread gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Just ensure that it has a good binding agent.
