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To make this Lemon Zucchini Bread, gather your ingredients. Each one plays a key role in creating a moist and flavorful loaf. - 1 cup grated zucchini (squeeze out extra moisture) - 1 cup granulated sugar - 1/2 cup vegetable oil - 2 large eggs, at room temperature - Zest of 1 lemon - 1/4 cup fresh lemon juice (about 1-2 lemons) - 1 1/2 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 1 teaspoon ground cinnamon - 1/2 teaspoon vanilla extract - 1/2 cup chopped walnuts (optional) Each ingredient adds its charm. The zucchini keeps it moist. The lemon gives it a bright twist. Sugar adds sweetness, while cinnamon brings warmth. Walnuts add crunch, but they are not a must. You can find the complete recipe in the Full Recipe section. Enjoy gathering these items for a fun baking adventure! 1. Preheat oven and prepare loaf pan: Start by preheating your oven to 350°F (175°C). Take a 9x5-inch loaf pan and grease it lightly with butter or oil. You can also dust it with flour or use parchment paper for easy removal later. 2. Mix wet ingredients: In a large bowl, whisk together the granulated sugar, vegetable oil, and eggs. Mix for about 1-2 minutes until it looks well combined and a bit frothy. 3. Add lemon zest and juice: Next, add the lemon zest and the fresh lemon juice to the wet mixture. Stir until everything is fully blended. 4. Combine dry ingredients: In another bowl, mix the grated zucchini with the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. Stir these dry ingredients together gently. 5. Fold wet and dry ingredients together: Gradually mix the dry ingredients into the wet mixture. Use a spatula or wooden spoon to fold them together. Be careful not to overmix; you want a tender crumb. 6. Fold in walnuts (optional): If you like, fold in the chopped walnuts at this point. This gives the bread extra crunch and flavor. 7. Pour batter into pan and smooth top: Pour the batter into your prepared loaf pan. Use a spatula to smooth the top, ensuring it bakes evenly. 8. Bake and check for doneness: Place the loaf pan in your preheated oven and bake for 50-60 minutes. Check for doneness by inserting a toothpick in the center. It should come out clean or with just a few moist crumbs. 9. Cool before slicing: After baking, take the bread out of the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing. For more details, visit the Full Recipe. Enjoy your fresh and flavorful Lemon Zucchini Bread! When making lemon zucchini bread, squeezing excess moisture from the zucchini is key. This step prevents your bread from becoming soggy. After grating the zucchini, place it in a clean paper towel and twist it to remove water. Check your oven temperature for accuracy. An oven thermometer can help you confirm it is at 350°F (175°C). If your oven runs hot or cold, it can affect baking time and texture. Look for signs that your bread is baked well. A toothpick inserted into the center should come out clean or with a few moist crumbs. The top should be golden brown and spring back when gently pressed. For a tasty twist, drizzle lemon glaze on top of your bread. To make this glaze, mix powdered sugar with a splash of lemon juice until smooth. This adds sweetness and a zesty kick. Garnish your bread with slices of lemon or fresh mint leaves. These bright colors make your bread look even more appealing. They also add a fresh scent that enhances the overall experience. To store leftover lemon zucchini bread, wrap it in plastic wrap or foil. This keeps it moist and fresh. Place it in an airtight container at room temperature. If you want to keep it longer, freezing is a great option. Slice the bread before freezing. Wrap each slice in plastic wrap and place them in a freezer bag. This makes it easy to enjoy a slice whenever you crave it. {{image_4}} To make gluten-free lemon zucchini bread, use a blend of gluten-free flours. A mix of rice flour and almond flour works well. You can also try oat flour for a softer texture. When using gluten-free flour, add a bit more liquid. This helps keep the bread moist. For a vegan version, replace the eggs with applesauce or flaxseed meal. Use 1/4 cup of applesauce for each egg. You can also mix 1 tablespoon of flaxseed with 2.5 tablespoons of water. Let it sit for a few minutes to thicken. For dairy-free options, use almond milk or coconut milk instead of regular milk. Want to make your bread special? You can add spices like nutmeg or ginger for warmth. Dried fruits, like cranberries or raisins, add sweetness. Nuts, like almonds or pecans, give nice crunch and flavor. Mix and match to find your favorite combination! You can get creative, and each bite will be a new delight. Zucchini is low in calories and rich in vitamins. It has vitamin C, which helps your immune system. This veggie also has fiber, which aids digestion. Plus, it keeps you full longer. Lemons are packed with vitamin C as well. They boost your skin health and help fight infections. The bright flavor adds zest to our bread. Walnuts provide healthy fats and protein. They also contain omega-3 fatty acids, which are good for your heart. Each slice of lemon zucchini bread has about 150 calories. This estimate can change based on your ingredients. The bread has roughly 22 grams of carbohydrates. It contains 6 grams of fat and 3 grams of protein. You can make a low-sugar version by cutting back on sugar. Try using a sugar substitute or applesauce for sweetness. For a low-fat option, replace some oil with unsweetened applesauce. If you have nut allergies, skip the walnuts. You can also swap them for seeds. Always check labels if you buy pre-packaged ingredients. This ensures they fit your dietary needs. To keep your lemon zucchini bread fresh, wrap it in plastic wrap. Place the wrapped bread in an airtight container. This keeps moisture in and air out, so it stays soft. You can also use aluminum foil for a quick wrap. If you plan to keep it longer, store it in the fridge. Bread lasts a few days at room temperature. In the fridge, it can last up to a week. Yes, you can make this lemon zucchini bread ahead of time. Bake it, let it cool, and wrap it tightly. You can store it at room temperature for a few days. For longer storage, freeze the bread. Just slice it before freezing, so you can take out only what you need. Thaw it in the fridge or let it sit at room temperature. If your bread is too dense, it might be from overmixing the batter. Mix the wet and dry ingredients just until combined. Another cause could be too much zucchini. Make sure to squeeze out excess moisture from the zucchini. Lastly, check your baking powder and baking soda for freshness. Old leavening agents might not rise well. Lemon zucchini bread can last about 3 to 5 days at room temperature. Keep it wrapped to prevent it from drying out. If you store it in the fridge, it can last up to a week. For the best taste, eat it within a few days. If you freeze it, it can last for up to 3 months. Just remember to wrap it well. Yes, you can use frozen zucchini. Just thaw it out and squeeze out the extra water. Frozen zucchini can be just as good as fresh. It’s a great way to use up your summer zucchini. Be sure to chop it finely before adding it to your batter. This helps it blend well and gives your bread a nice texture. You can find the Full Recipe in the article. In summary, we covered the essential ingredients and steps for making Lemon Zucchini Bread. You learned helpful baking tips, variations, and how to store your bread. This recipe is not just tasty but also offers health benefits. Experiment with flavors and adjustments for your dietary needs. Enjoy this delicious treat for breakfast or dessert, and don’t forget to share it with friends! Happy baking!

Lemon Zucchini Bread

Get ready to brighten your baking with this zesty lemon zucchini bread recipe! This moist and flavorful bread combines the freshness of zucchini with the tang of lemon for a delightful treat that’s perfect for any time of day. With easy-to-follow steps, you’ll have a scrumptious loaf that will impress family and friends. Click through to explore this mouthwatering recipe and bring some sunshine into your kitchen!
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Ingredients
  

1 cup grated zucchini (approximately 1 medium zucchini, squeezed to remove excess moisture)

1 cup granulated sugar

1/2 cup vegetable oil

2 large eggs, at room temperature

Zest of 1 lemon

1/4 cup fresh lemon juice (about 1-2 lemons)

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon vanilla extract

1/2 cup chopped walnuts (optional, for added texture)

Instructions
 

Begin by preheating your oven to 350°F (175°C). Prepare a 9x5-inch loaf pan by greasing it lightly with butter or oil and then dusting it with flour, or line it with parchment paper for easier removal after baking.

    In a large mixing bowl, whisk together the granulated sugar, vegetable oil, and eggs until the mixture is well combined and slightly frothy, which should take about 1-2 minutes.

      Once well mixed, incorporate the lemon zest and fresh lemon juice into the wet mixture, stirring until fully integrated.

        In a separate bowl, combine the grated zucchini with the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. Gently stir these dry ingredients until they are just blended.

          Gradually mix the dry ingredients into the wet ingredients, taking care to fold them together gently with a spatula or wooden spoon. Avoid overmixing to maintain a tender crumb.

            If desired, fold in the chopped walnuts at this stage, distributing them evenly throughout the batter for bursts of crunch and flavor.

              Pour the batter into the prepared loaf pan, using a spatula to smooth the top for an even bake.

                Place the loaf pan in the preheated oven and bake for 50-60 minutes. The bread is ready when a toothpick inserted into the center comes out clean or with a few moist crumbs attached.

                  After baking, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely before slicing.

                    Prep Time: 15 minutes | Total Time: 1 hour 15 minutes | Servings: 10 slices

                      - Presentation Tips: To serve, slice the zucchini bread and present it on a rustic wooden board. For a delightful finishing touch, drizzles some lemon glaze (blend powdered sugar with a splash of lemon juice) over the top, and garnish with thin slices of fresh lemon or vibrant mint leaves for a pop of color. Enjoy this zesty treat alongside a comforting cup of tea!