Hey there, fellow food lovers and dessert enthusiasts! Today, we're embarking on a flavorful journey into the realm of irresistible desserts with a twist of citrusy delight - Lemon Zucchini Bread. This delightful creation combines the garden-fresh goodness of zucchini with the zesty brightness of lemon, resulting in a moist and flavorful treat that's perfect for any time of the day. Inspired by the culinary wonders of Averie Cooks, I'm thrilled to guide you through crafting this zucchini bread masterpiece. Let's dive in and create some lemony magic!
Ingredients You'll Need:
For the Lemon Zucchini Bread:
- 2 large eggs
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1/2 cup vegetable oil
- 1/4 cup sour cream or Greek yogurt
- 2 tablespoons lemon zest (from about 2 large lemons)
- 2 tablespoons lemon juice (from the same lemons you zested)
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups grated zucchini (about 2 medium-sized zucchinis)
- Optional: 1 cup chopped nuts (walnuts or pecans)
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
- Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
- Grate the zucchinis and place the grated zucchini in a clean kitchen towel. Squeeze out excess moisture. Set it aside.
Step 2: Mix the Wet Ingredients
- In a large mixing bowl, whisk together the eggs, granulated sugar, light brown sugar, vegetable oil, sour cream (or Greek yogurt), lemon zest, lemon juice, and vanilla extract until well combined.
Step 3: Combine Dry Ingredients
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
Step 4: Blend Wet and Dry Ingredients
- Gradually add the dry ingredient mixture into the wet ingredients, stirring until just combined. Be careful not to overmix; a few lumps are perfectly fine.
Step 5: Add Zucchini and Nuts (If Using)
- Gently fold in the grated zucchini and chopped nuts (if you're a fan of that delightful crunch).
Step 6: Bake to Perfection
- Pour the zesty batter into the prepared loaf pan and smooth the top.
Step 7: Bake and Cool
- Bake in the preheated oven for approximately 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Step 8: Drizzle the Lemon Glaze (Optional but Divine)
- While the bread is cooling, mix together the powdered sugar and fresh lemon juice to create a smooth glaze.
- Once the bread has cooled for about 10 minutes, drizzle the lemon glaze over the top.
- If you'd like, garnish with additional lemon zest for a burst of color and flavor.
Tips for Extra Delight:
- If you're a fan of tangy flavors, you can increase the lemon juice or zest in both the batter and the glaze.
- This Lemon Zucchini Bread freezes beautifully, so feel free to make a double batch and save some for later.
And there you have it, dear readers! A scrumptious Lemon Zucchini Bread that's as bright and delightful as a sunny day. Whether you savor it as a breakfast treat, an afternoon pick-me-up, or a sweet ending to a meal, this recipe is sure to become a family favorite.
So, preheat your oven, gather your ingredients, and let the aroma of lemon and zucchini fill your kitchen as you embark on this zesty baking adventure. Enjoy every slice of sunshine! 🍋🥒🍞