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Lemon Zucchini Bread: A Zesty Twist on Classic Comfort

Hey there, fellow food enthusiasts and lovers of all things sweet! Today, we're diving into the world of delightful desserts with a twist of zesty freshness - Lemon Zucchini Bread. This recipe is a celebration of two worlds colliding: the earthy goodness of zucchini and the vibrant tanginess of lemon. Inspired by the culinary wonders of Barbara Bakes, I'm thrilled to guide you through creating this delightful bread that's perfect for elevating your teatime or adding a touch of sunshine to your day. Let's get baking!

Ingredients You'll Need:

For the Lemon Zucchini Bread:

  • 2 cups all-purpose flour
  • 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, melted and cooled
  • 1 teaspoon vanilla extract
  • 1 1/2 cups grated zucchini (about 2 medium-sized zucchinis)
  • 1/4 cup fresh lemon juice
  • 1/2 cup buttermilk

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

- Start 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

- In a mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and lemon zest. 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 pour in the melted and cooled 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 buttermilk.

- 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 twist, you can also 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. Whether you enjoy it as a morning treat or a delightful dessert, this recipe is sure to 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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