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Lemon Zucchini Bread: A Yeast-Free Slice of Sunshine

Hello, fellow food enthusiasts and lovers of all things sweet! Today, we're diving into the world of delightful desserts with a burst of sunshine - Lemon Zucchini Bread. This recipe is not just your ordinary bread; it's yeast-free, making it a breeze to whip up anytime you crave a slice of citrusy heaven. Inspired by the culinary wonders of Gonna Want Seconds, I'm thrilled to guide you through creating this delightful bread that's perfect for breakfast, brunch, or a sweet snack. Let's get baking!

Ingredients You'll Need:

For the Lemon Zucchini Bread:

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • Zest of 2 lemons
  • 2 large eggs
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1/2 cup unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 2 cups grated zucchini (about 2 medium-sized zucchinis)
  • 1/4 cup fresh lemon juice
  • 1/2 cup sour cream

For the Lemon Glaze (Optional but Highly Recommended):

  • 1 cup powdered sugar
  • 2-3 tablespoons fresh lemon juice
  • Lemon zest for garnish (optional)

Step-by-Step Instructions:

Step 1: Prep the Zucchini

- Begin by preheating your oven to 350°F (175°C).

- Grate the zucchini and place the grated zucchini in a clean kitchen towel. Squeeze out excess moisture. Set it aside.

Step 2: Combine Dry Ingredients

- Whisk together the all-purpose flour, baking powder, baking soda, salt, and lemon zest in a mixing bowl. This aromatic zest will infuse the bread with a burst of citrus flavor.

Step 3: Mix Wet Ingredients

- In another bowl, beat the eggs until they're well combined.

- Add in the granulated sugar and brown sugar, continuing to beat until the mixture becomes light and fluffy.

- Gradually add the softened unsalted butter, followed by the vanilla extract.

Step 4: Combine Wet and Dry Ingredients

- Add the grated zucchini to the wet ingredients, followed by the fresh lemon juice and sour cream.

- Gradually incorporate the dry ingredient mixture into the wet ingredients. Stir until just combined; do not overmix.

Step 5: Bake to Perfection

- Pour the lemon zucchini bread batter into a greased and floured 9x5-inch loaf pan.

- Bake in the preheated oven for approximately 45-55 minutes, or until a toothpick inserted into the center comes out clean.

- Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Step 6: Add the Lemon Glaze (Optional but Delicious)

- In a small bowl, whisk together the powdered sugar and fresh lemon juice until you have a smooth, pourable glaze.

- Once the bread has cooled, drizzle the lemon glaze over the top.

- If you like, garnish with additional lemon zest for a lovely touch of color and flavor.

Tips for Extra Flair:

- Feel free to add a handful of chopped nuts like walnuts or pecans for a delightful crunch.

- For a zesty twist, add a handful of poppy seeds for a Lemon Poppy Seed Zucchini Bread variation.

There you have it, dear readers! Lemon Zucchini Bread, is a delightful dessert that marries the subtle sweetness of zucchini with the zesty brightness of lemon, all without the need for yeast. Whether you enjoy it as a morning treat or a delightful dessert, this recipe will brighten your day.

So, preheat your oven, gather your ingredients, and let the aroma of lemon and zucchini fill your kitchen as you embark on this delightful baking adventure. Happy baking! 🍋🥒🍞

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