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Lemon Zucchini Bread

Lemon Zucchini Bread
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Lemon Zucchini Bread is a moist and flavorful quick bread that combines fresh grated zucchini with bright lemon zest and juice. This unique recipe offers a tender texture with a refreshing citrus twist, making it perfect for breakfast, snacks, or dessert. Easy to prepare with pantry staples and fresh produce, it is an ideal way to use extra zucchini and enjoy a wholesome, satisfying treat.

Ingredients

Scale

Main Ingredients

  • 1 ½ cups grated fresh zucchini (squeezed of excess moisture)
  • 2 teaspoons lemon zest (from fresh lemons)
  • 2 tablespoons fresh lemon juice
  • 2 cups all-purpose flour (or substitute part with whole wheat flour)
  • 1 cup granulated sugar (adjust to taste)
  • 2 large eggs
  • ½ cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt

Optional Add-ins

  • ½ cup chopped nuts (walnuts or pecans)
  • ½ cup white chocolate chips

Instructions

  1. Prepare the Zucchini: Grate fresh zucchini and thoroughly squeeze out excess moisture using a clean towel or cheesecloth to prevent soggy bread.
  2. Mix Wet Ingredients: In a large bowl, whisk together the eggs, sugar, vegetable oil, vanilla extract, fresh lemon juice, and lemon zest until smooth and fully combined.
  3. Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking soda, baking powder, and salt to ensure even distribution of leavening agents.
  4. Bring Wet and Dry Together: Gradually add the dry ingredients into the wet mixture, folding gently to combine without overmixing, which helps maintain a tender crumb.
  5. Add Zucchini and Optional Extras: Fold in the grated zucchini along with any optional add-ins like chopped nuts or white chocolate chips until evenly incorporated throughout the batter.
  6. Bake: Pour the batter into a greased loaf pan. Bake in a preheated oven at 350°F (175°C) for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
  7. Cool and Enjoy: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This step prevents soggy bottoms and allows the lemon flavors to settle.

Notes

  • Drain the zucchini well to avoid a dense or wet loaf.
  • Use fresh lemons for zest and juice to maximize bright citrus flavor.
  • Do not overmix the batter to keep the bread tender.
  • Start checking doneness at 50 minutes since oven temperatures vary.
  • Let the bread cool completely to enhance texture and flavor melding.

Nutrition

Keywords: lemon zucchini bread, quick bread, zucchini bread, lemon dessert, breakfast bread, gluten-free lemon bread, moist zucchini recipe

Find it online: https://elenaglam.com/lemon-zucchini-bread/