Lemon Zucchini bread is a unique and flavorful treat that combines the zesty brightness of lemons with the subtle sweetness of zucchini, creating a loaf that’s as refreshing as it is indulgent.
This Moist Lemon Zucchini Bread is a perfect harmony of flavors and textures, making it an ideal treat to savor during the sunny days of summer. The zucchini adds moisture and a subtle sweetness, while the lemon zest and juice provide a burst of refreshing citrus. Whether enjoyed for breakfast, as a snack, or even as dessert, this bread is a versatile crowd-pleaser that celebrates the best of the season’s produce. So, roll up your sleeves and get ready to create a delectable loaf that’s bound to become a staple in your baking repertoire.
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Ingredients for Lemon Zucchini Bread
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 ⅓ cup granulated sugar
Zest of 1 lemon
1/2 cup lemon olive oil
2 large eggs
1 cup grated zucchini (about 1 medium zucchini)
2 Tablespoons fresh lemon juice
½ cup buttermilk
For the Icing:
½ cup powdered sugar
1 Tablespoon milk
drop of lemon extract
How to make Lemon Zucchini Bread
Preheat and Prep:
Preheat your oven to 350°F (175°C).
Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal.
Mix Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
Create Lemon Sugar:
In a large mixing bowl, combine the granulated sugar and lemon zest. Rub the zest into the sugar with your fingertips until fragrant and well combined.
Combine Wet Ingredients:
To the lemon sugar mixture, add the lemon olive oil, eggs, and buttermilk. Mix until the ingredients are well incorporated and the mixture is smooth.
If you can find a lemon infused olive oil, get it! It really enhances the flavor of the bread. If you can not find it, any kind of oil can be substituted such as regular olive oil, vegetable, or canola oil.
Incorporate Zucchini and Lemon Juice:
Gradually fold in the grated zucchini and fresh lemon juice into the wet ingredients. The zucchini will add moisture and the lemon juice will enhance the citrus flavor.
Combine Dry and Wet Mixtures:
Gently fold the dry flour mixture into the wet zucchini mixture until just combined. Be careful not to over mix, as this can lead to a tough texture.
Bake:
Pour the batter into the prepared loaf pan and smooth the top.
Bake in the preheated oven for about 45-50 minutes or until a toothpick inserted into the center comes out clean.
Cool:
Once baked, remove the loaf from the oven and let it cool in the pan for about 10-15 minutes.
Gently remove the loaf from the pan and transfer it to a wire rack to cool completely.
Add the Icing:
Mix together the powdered sugar, 1 Tablespoon milk, and a drop of lemon extract. Drizzle it over the top of the cooled bread and then enjoy!
Lemon Zucchini Bread
Description
Lemon Zucchini bread is a flavorful combination of zesty lemons and sweet zucchini that makes a refreshing and indulgent treat.
Ingredients
For the Icing:
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- In a large mixing bowl, combine the granulated sugar and lemon zest. Rub the zest into the sugar with your fingertips until fragrant and well combined.
- To the lemon sugar mixture, add the lemon olive oil, eggs, and buttermilk. Mix until the ingredients are well incorporated and the mixture is smooth.
- Gradually fold in the grated zucchini and fresh lemon juice into the wet ingredients.
- Gently fold the dry flour mixture into the wet zucchini mixture until just combined. Be careful not to over mix, as this can lead to a tough texture.
- Pour the batter into the prepared loaf pan and smooth the top.
Bake in the preheated oven for about 45-50 minutes or until a toothpick inserted into the center comes out clean. - Once baked, remove the loaf from the oven and let it cool in the pan for about 10-15 minutes.
Gently remove the loaf from the pan and transfer it to a wire rack to cool completely. - Mix together the powdered sugar, 1 Tablespoon milk, and a drop of lemon extract. Drizzle it over the top of the cooled bread and then enjoy!
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Apple Fritters: Crispy and soft apple fritters loaded with fresh bits of apples on the inside. Topped off with a light powdered sugar coating, these make a great treat for the fall!
Pumpkin Squares: Moist cake like pumpkin squares with a whipped cream cheese frosting. These squares are the perfect autumn dessert that will feed a crowd!
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[…] Lemon Zucchini Bread: Lemon Zucchini bread is a unique and flavorful treat that combines the zesty brightness of lemons with the subtle sweetness of zucchini, creating a loaf that’s as refreshing as it is indulgent. […]
[…] Lemon Zucchini Bread: Lemon Zucchini bread is a unique and flavorful treat that combines the zesty brightness of lemons with the subtle sweetness of zucchini, creating a loaf that’s as refreshing as it is indulgent. […]