WHY MAKE THIS RECIPE

Lemon Zucchini Bread is the perfect treat to celebrate the summer season. This delightful bread combines the refreshing taste of lemon with the moistness of zucchini, resulting in a loaf that is both bright and delicious. Not only is it a fantastic way to use up zucchini from your garden, but it also offers a balance of flavors that can satisfy sweet cravings without feeling heavy. The addition of Greek yogurt or applesauce keeps it moist, while fresh lemon juice and zest lend a zesty punch. Each slice is a taste of sunshine on a summer day!

HOW TO MAKE Lemon Zucchini Bread

Ingredients

To make Lemon Zucchini Bread, you will need the following ingredients:

1½ cups grated zucchini (lightly squeezed)
2 cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
¾ cup sugar
2 large eggs
½ cup vegetable oil (or melted coconut oil)
⅓ cup plain Greek yogurt (or applesauce)
2 tbsp lemon zest
3 tbsp fresh lemon juice
1 tsp vanilla extract
1 cup powdered sugar
2–3 tbsp lemon juice
Optional: ½ tsp lemon zest or ¼ tsp vanilla

DIRECTIONS

Begin by preheating your oven to 350°F (175°C). You can grease a 9×5-inch loaf pan or line it with parchment paper for easier removal.
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Make sure the dry ingredients are well combined.
In another bowl, beat the eggs, sugar, oil, yogurt, lemon zest, lemon juice, and vanilla extract until smooth. This mixture will be the base flavor of the bread.
Next, add the dry ingredients you whisked earlier into the wet mixture. Stir carefully just until everything is combined. Be cautious not to overmix, as this can make the bread dense.
Gently fold in the grated zucchini with a spatula, ensuring it’s evenly distributed without overworking the batter.
Pour the batter into your prepared loaf pan, smoothing it out with a spatula to ensure even baking.
Bake in the preheated oven for about 50–55 minutes or until a toothpick inserted in the center comes out clean. Keep an eye on your bread as it bakes; if it starts to brown too quickly, you can cover it with aluminum foil.
Once baked, let it cool in the pan for 10–15 minutes. After that, carefully transfer the loaf to a wire rack to cool completely.
While the bread cools, you can prepare the glaze. In a small bowl, whisk together the powdered sugar and 2–3 tablespoons of lemon juice until smooth. Adjust the consistency by adding more lemon juice or powdered sugar as needed.
After the bread has cooled, drizzle the glaze over the top. Once done, slice into servings and enjoy!

HOW TO SERVE Lemon Zucchini Bread

Lemon Zucchini Bread can be served in various ways. You can enjoy it warm or at room temperature. A simple slice can be perfect for breakfast, an afternoon snack, or even as a light dessert. To enhance the experience, consider pairing it with a cup of tea or coffee. For an added touch, serve it with some butter spread or a dollop of cream cheese frosting. The zesty flavor of the bread complements fresh fruits like strawberries or blueberries beautifully. This flexible dish is suitable for both casual gatherings and festive occasions!

HOW TO STORE Lemon Zucchini Bread

To keep your Lemon Zucchini Bread fresh, store it in an airtight container at room temperature for up to three days. If you want to keep it longer, you can refrigerate it, where it can last for about a week. For longer storage, consider freezing it. Wrap the cooled loaf tightly in plastic wrap or aluminum foil before placing it in a freezer-safe bag. It can be stored in the freezer for up to three months. When you’re ready to enjoy it, simply thaw it in the refrigerator overnight before serving.

TIPS TO MAKE Lemon Zucchini Bread

Choose the Right Zucchini: Look for medium-sized zucchini, as they have a better texture and flavor than larger ones, which can be watery and less flavorful.
Don’t Skip Squeezing: Lightly squeezing the grated zucchini helps remove excess moisture, preventing the bread from becoming soggy.
Mixing: Be cautious when mixing the batter. Overmixing can lead to a tough texture. Stir gently until just combined.
Zesting: Use a microplane or fine grater to get the most flavor from your lemon zest.
Experiment with Glaze: Feel free to experiment with the glaze! You can add different flavors by mixing in vanilla extract or using flavored sugars.

VARIATIONS

There are plenty of ways to give your Lemon Zucchini Bread a unique twist. Consider these variations:

Nutty Addition: Add ½ cup of chopped walnuts or pecans for an added crunch and flavor.
Spices: Incorporate a teaspoon of cinnamon or nutmeg to give it a warm flavor profile – perfect for cooler days.
Dried Fruits: Chopped dried cranberries or raisins can add unexpected sweetness and texture.
Chocolate Chips: Swirling in dark chocolate chips before baking can satisfy chocolate lovers.
Lemon Poppy Seed: For a classic citrus taste, add a tablespoon of poppy seeds to your batter for a delightful crunch and an iconic flavor pairing.

FAQs

Can I use yellow squash instead of zucchini?
Yes, yellow squash can be used as a substitute for zucchini in this bread recipe. The flavor will be slightly different, but it will still be delicious!
Is it necessary to use Greek yogurt?
No, Greek yogurt adds moisture and a slight tang, but you can replace it with applesauce or any other yogurt if you prefer. Sour cream could also work as an alternative.
What can I do with leftover zucchini?
If you find yourself with extra zucchini, consider making stir-fries, adding it to salads, or even grilling it as a side dish. You could also prepare zucchini fritters or soup, both of which are tasty solutions!

Following this straightforward recipe will help you produce a luscious Lemon Zucchini Bread that captures the essence of summer. Enjoy making, sharing, and savoring every slice of this delightful loaf!