Lemon Zucchini Bread

$- 1 cup grated zucchini (approximately 1 medium zucchini) - 1 cup granulated sugar - 1/2 cup unsalted butter, melted and slightly cooled - 2 large eggs, at room temperature - 1 teaspoon pure vanilla extract - 1 tablespoon fresh lemon zest (zest from about 1 lemon) - 1/4 cup freshly squeezed lemon juice - 1 1/2 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1/2 teaspoon salt - 1 teaspoon ground cinnamon - 1/2 cup chopped walnuts or pecans (optional, for added texture) When it comes to baking, fresh ingredients make a big difference. I always recommend using fresh zucchini for this recipe. It gives the bread moisture and flavor. The zest from the lemon adds a bright note, while the juice balances the sweetness. I like to use unsalted butter because it allows me to control the salt in the recipe. The eggs should be at room temperature, as they mix better with the other ingredients. If you want to add a crunch, toss in some chopped nuts. You’ll need basic pantry staples like flour, sugar, baking powder, baking soda, salt, and cinnamon. Each of these ingredients plays a key role in the structure and flavor of the bread. For the full recipe, refer to the section above. This combination of ingredients will help you create a delicious lemon zucchini bread that everyone will enjoy! First, you need to preheat your oven to 350°F (175°C). This makes sure your bread cooks evenly. While the oven heats, grab a 9x5-inch loaf pan. Grease it with butter or oil, then sprinkle flour inside. This helps the bread slide out easily after baking. Next, take your grated zucchini and place it in a large bowl. Add one cup of granulated sugar to the zucchini. Mix them well. Let this sit for about 10 minutes. This resting time allows the zucchini to release extra moisture, which helps keep the bread soft. Now, it's time to mix the wet ingredients. In the same bowl with zucchini and sugar, add half a cup of melted butter. Make sure the butter is cool, not hot. Then, crack in two large eggs, pour one teaspoon of vanilla extract, add one tablespoon of lemon zest, and finally, pour in a quarter cup of fresh lemon juice. Stir everything together until mixed well. In a separate bowl, whisk together one and a half cups of all-purpose flour, one teaspoon of baking powder, one teaspoon of baking soda, half a teaspoon of salt, and one teaspoon of ground cinnamon. This ensures even mixing of all the dry ingredients. Now, slowly add the dry mixture to the wet mixture. Mix gently until just combined. Avoid overmixing to keep the bread soft. If you want, fold in half a cup of chopped walnuts or pecans for added texture. Pour the batter into your greased loaf pan. Use a spatula to smooth the top. This helps the bread bake evenly. Place the pan in your preheated oven and bake for 50 to 60 minutes. To check if it is done, insert a toothpick in the center. If it comes out clean or with a few moist crumbs, your bread is ready. After baking, let the bread cool in the pan for 10 minutes. Then, carefully transfer it to a wire rack to cool completely. Once cooled, slice it up and enjoy the tasty blend of zucchini and lemon flavors in every bite. For the complete recipe, check the Full Recipe section. - Avoiding overmixing: When you mix your batter, be gentle. Overmixing can make your bread tough. Mix just until the flour disappears. This keeps your bread soft and fluffy. - Adjusting sweetness and zest levels: Taste the batter before baking. If you want more zing, add more lemon zest. For a sweeter bite, increase the sugar a bit. Remember, balance is key! - Incorporating nuts for texture: I love adding chopped walnuts or pecans. They add crunch and flavor. Fold them into the batter just before pouring it into the pan. You can leave them out if you prefer a smoother texture. - Storing leftovers: Once your bread cools, wrap it tightly in plastic wrap. This keeps it fresh. You can also store it in an airtight container. It lasts about 3 days at room temperature. - Freezing tips for longer shelf life: If you want to save some for later, freeze it. Slice your bread, then wrap each piece. Use freezer bags for easy storage. It can last up to three months in the freezer. Just thaw it overnight in the fridge when you’re ready to eat! For the complete recipe, check out the Full Recipe section! {{image_4}} You can easily make lemon zucchini bread even better. Adding spices like nutmeg or ginger gives a warm twist. These spices add depth and a hint of warmth. You can also try a lemon glaze or icing on top. A simple glaze made from powdered sugar and lemon juice adds sweetness. It brightens the flavor and makes the bread look nice. If you need gluten-free options, use almond flour or a gluten-free blend. These substitutes keep the bread moist and tasty. For a vegan version, simply replace eggs with flax eggs or applesauce. You can swap butter for coconut oil or vegan butter. These changes make the bread fit many diets while keeping it delicious. To make your lemon zucchini bread look lovely, dust the top with powdered sugar. This gives the bread a sweet touch and a nice look. You can also serve slices with fresh lemon wedges. The lemon adds a burst of color and flavor. If you want something creamy, try adding a dollop of whipped cream on the side. This adds a soft texture that pairs well with the bread. For drinks, tea or coffee goes well with lemon zucchini bread. The warmth of these drinks balances the zesty flavor. You can also try herbal tea for a lighter option. For spreads, butter or cream cheese works great. Both add richness and make every bite more enjoyable. You can even mix in a bit of lemon zest into your spread for extra zing. This simple touch enhances the overall experience of your lemon zucchini bread. Remember, the recipe is flexible, so feel free to mix and match your favorite items! Can I use yellow squash instead of zucchini? Yes, you can use yellow squash. It has a similar texture and flavor. The bread will still taste great. How can I tell when my bread is done baking? To check if your bread is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the bread is ready. Can I make this recipe in muffin form? Absolutely! This recipe works well as muffins. Bake them for about 18-22 minutes. Use the same toothpick test to check for doneness. What variations can I try to make it healthier? You can reduce sugar or use whole wheat flour. Adding nuts or seeds boosts nutrition and adds texture. You can also add spices like nutmeg for flavor. How long does this bread last at room temperature? Lemon zucchini bread lasts about 2-3 days at room temperature. Store it in an airtight container to keep it fresh. Should I peel the zucchini before grating? No need to peel the zucchini! The skin adds flavor and nutrition. Just wash it well before grating. Lemon zucchini bread is a delightful treat that combines fresh ingredients for flavor. We covered the key ingredients, step-by-step instructions, and helpful tips for baking. You can also explore variations and serving suggestions to enhance your bread experience. Remember, adjusting sweetness and adding nuts can make a big difference. Enjoy your baking journey and share this tasty creation with others. Happy baking!$

Bake a delightful Zesty Lemon Zucchini Bread that’s bursting with flavor! This easy recipe combines fresh zucchini and zesty lemon for a moist, delicious loaf perfect for any occasion. With simple ingredients and step-by-step instructions, you'll have a treat that impresses family and friends. Don’t miss out on this unique twist—click through to explore the full recipe and enjoy every scrumptious bite!

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Ingredients

1 cup grated zucchini (approximately 1 medium zucchini)

1 cup granulated sugar

1/2 cup unsalted butter, melted and slightly cooled

2 large eggs, at room temperature

1 teaspoon pure vanilla extract

1 tablespoon fresh lemon zest (zest from about 1 lemon)

1/4 cup freshly squeezed lemon juice

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

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

Instructions

Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan, ensuring even coverage to prevent sticking.

In a large mixing bowl, combine the grated zucchini and granulated sugar. Allow the mixture to rest for about 10 minutes; this step allows the zucchini to release excess moisture, enhancing the bread's texture.

Stir in the melted butter, ensuring it's not too hot; add the eggs, vanilla extract, lemon zest, and fresh lemon juice. Mix thoroughly until all ingredients are well combined.

In another bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. This will evenly distribute the leavening agents and spices.

Gradually add the dry ingredient mixture to the wet mixture, mixing gently until just combined. It's important not to overmix to maintain a tender crumb. If desired, gently fold in the chopped walnuts or pecans for extra flavor and crunch.

Pour the batter into your prepared loaf pan and use a spatula to smooth the top for an even bake.

Bake in your preheated oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs attached.

Once baked, let the bread cool in the pan for 10 minutes. Afterward, carefully transfer it to a wire rack to cool completely.

Once cooled, slice the bread into individual pieces and serve, savoring the delightful combination of zucchini and zesty lemon flavors in every bite.

Prep Time: 20 minutes | Total Time: 1 hour 10 minutes | Servings: 10 slices

- Presentation Tips: For a beautiful finishing touch, dust the top of the loaf with powdered sugar, and serve each slice with a refreshing lemon wedge for a pop of color and extra zing!