Lemon Zucchini Bread is a delightful treat that brings back fond memories of summer afternoons spent baking with my grandmother. She had a knack for turning garden-fresh produce into the most delectable baked goods, and her lemon zucchini bread was a family favorite. The combination of bright, zesty lemon and the subtle sweetness of zucchini creates a perfectly balanced flavor that is both refreshing and satisfying.
One summer, we visited a quaint little farmer’s market during a family trip to a small town in upstate New York. Among the many stalls brimming with fresh produce, I found the most vibrant, large zucchinis and fragrant lemons. Inspired by these fresh ingredients, I decided to recreate my grandmother’s beloved lemon zucchini bread recipe. The result was even better than I remembered, with the fresh, local produce adding an extra layer of flavor and freshness.
What I love about this recipe is its versatility. You can make a few tweaks to suit your taste or to use what you have on hand. For instance, if you prefer a slightly tangier flavor, you can increase the amount of lemon juice and zest in the batter. For a richer taste, substituting part of the vegetable oil with melted butter can add a wonderful depth of flavor. Additionally, adding a handful of poppy seeds or a sprinkle of chopped nuts can give the bread a delightful crunch.
This lemon zucchini bread is not only a great way to use up an abundant zucchini harvest but also makes for a wonderful gift or a delightful addition to a brunch spread. It’s moist, flavorful, and has just the right amount of sweetness, making it a hit with both kids and adults alike. Whether enjoyed with a cup of tea in the afternoon or as a quick breakfast on the go, this bread is sure to become a favorite in your household, just as it has in mine.
Making the Lemon Zucchini Bread
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Ingredients
- 1 cup vegetable or canola oil
- 6 oz Greek yogurt (vanilla or lemon)
- 3 eggs
- 2 cups granulated sugar
- 1 tablespoon lemon juice
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/4 teaspoon baking powder
- 2 teaspoons lemon zest
- 2 cups shredded zucchini (about 1 large zucchini)
- 1 teaspoon salt
- 1 cup powdered sugar
- 1-2 tablespoons lemon juice
- 2 tablespoons lemon zest
Directions
- Preheat the oven to 350°F. Grease two 8 1/2″ x 4 1/2″ loaf pans with baking spray.
- In a large mixing bowl, blend together the oil, Greek yogurt, lemon juice, and granulated sugar. Add the eggs one at a time, beating well after each addition.
- In another bowl, combine the flour, baking soda, baking powder, and salt. Stir in the lemon zest.
- Gradually add the dry mixture to the wet mixture, stirring just until combined. Fold in the shredded zucchini and vanilla extract.
- Evenly distribute the batter between the two prepared loaf pans.
- Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool for 10-20 minutes before transferring to a wire rack.
- For the glaze, mix the powdered sugar with 1-2 tablespoons of lemon juice until smooth. Drizzle over the cooled bread.
- Sprinkle the remaining lemon zest over the glaze. Enjoy!
FAQs:
Can I use a different type of oil for this recipe?
Yes, you can use any neutral-flavored oil such as sunflower or grapeseed oil if you don’t have vegetable or canola oil on hand.
How should I store Lemon Zucchini Bread?
Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. You can also freeze it for longer storage.
Do I need to peel the zucchini before grating?
No, there’s no need to peel the zucchini before grating. The skin is thin and will blend well into the bread, adding nutrients and texture.
Can I substitute the Greek yogurt with another ingredient?
If you don’t have Greek yogurt, you can use sour cream or plain yogurt as a substitute. Both will provide the necessary moisture and tanginess.
Why did my bread turn out dense?
If your bread is dense, it might be due to overmixing the batter. Make sure to mix just until the ingredients are combined to avoid developing too much gluten.
Can I add nuts or other mix-ins to this recipe?
Absolutely! You can add chopped nuts, such as walnuts or pecans, or even dried fruits like cranberries for added texture and flavor.
Lemon Zucchini Bread
Ingredients
- 1 cup canola or vegetable oil
- 6 oz Greek yogurt lemon or vanilla
- 1 Tbsp lemon juice
- 3 eggs
- 2 cups sugar
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1/4 tsp baking powder
- 2 tsp lemon zest
- 1 tsp salt
- 2 cups grated zucchini about 1 large zucchini
- 1 tsp vanilla extract
- 1 cup powdered sugar
- 1-2 Tbsp lemon juice
- 2 Tbsp lemon zest
Instructions
- Preheat your oven to 350°F and coat two 8 1/2" x 4 1/2" bread pans with baking spray.
- In a large bowl, cream together the oil, Greek yogurt, lemon juice, and sugar. Once combined, add in the eggs one at a time, beating well after each addition.
- In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Add in the lemon zest and stir to combine.
- Add the dry ingredients to the wet ingredients and mix just until combined. Stir in the grated zucchini and vanilla extract.
- Divide the batter evenly between the two prepared bread pans.
- Bake for 55-60 minutes, or until a cake tester comes out clean. Allow the bread to cool for at least 10-20 minutes before removing it from the pan and placing it on a cooling rack.
Glaze:
- Mix the lemon juice and powdered sugar together until well combined. Pour the glaze over the cooled bread on the cooling rack.
Topping:
- Sprinkle the lemon zest over the top of the glaze. Enjoy!
