Lemon Zucchini Bread
User Reviews
4.8
15 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Additional Time
15 mins
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Total Time
1 hr 15 mins
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Servings
10
-
Calories
328 kcal
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Cuisine
American
Lemon Zucchini Bread
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🍋🎉🍞 This EASY, no-mixer homemade quick bread combines tangy lemon flavor with tender zucchini which keeps it so incredibly soft, tender, and moist! Topped with a simple lemon glaze, this bread is not overly sweet. It's PERFECT for breakfast, brunch, as a snack, or as a lighter summer dessert!
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Ingredients
Bread
- 2 cups grated zucchini loosely laid in measuring cup (not peeled, well wrung and moisture squeezed)
- 1 ½ cup bread flour
- ⅓ cup all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt or to taste
- 1 cup granulated sugar
- 1 tablespoon lemon zest
- ½ cup canola or vegetable oil
- 2 large eggs
- 2 yolks from large eggs, discard whites or save for another use
- 2 tablespoons lemon juice
- 1 teaspoon vanilla
Lemon Glaze
- ⅔ cup confectioners' sugar sifted if lumpy
- zest from one lemon with a bit reserved for garnishing
- 1 to 2 tablespoons lemon juice
Instructions
- Preheat oven to 350F and spray a 9x5-inch loaf pan with cooking spray (optionally create a sling with a sheet of parchment paper for easier removal); set aside.
- Bread - Grate the zucchini by hand on the coarsest blade of a box grater (I see no reason to dirty a food processor fitted with the grating attachment for such a simple job, although it's an option). Then, place the zucchini in a wad or bunch of high quality paper towels that won't rip (or in a clean dish towel that you don't care if it gets stained a bit green), and squeeze well to wring out the moisture from the zucchini. It doesn't have to be bone dry, but it should be wrung out. If in doubt, grate a bit more zucchini than you think you will need rather than less. Now let the zucchini just sit in the paper towel wad or dish towel while you move on with the next steps.
- To a large mixing bowl, add the bread flour, all-purpose flour, baking powder, baking soda, salt, and whisk to combine; set aside. Tip - I like using a mixture of bread and all-purpose flours for the perfect crumb texture and a softer bounce in the bread, although if you don't have bread flour, you can use solely AP flour. If you need ideas and ways to use the extra flour, read the blog post for recipe links and ideas.
- To a separate medium bowl, add the sugar, lemon zest, and whisk to combine for about 1 minute to allow the oil from the lemon to infuse the sugar.
- Add the oil and whisk to combine.
- Add the eggs, the yolks (Tip - use the egg whites in an omelette or make the Best White Cake), and whisk to combine.
- Add the lemon juice, vanilla, and whisk to combine.
- Add 2 cups of zucchini (loosely measured, not packed into the measuring cup), and stir to combine.
- Add the dry flour mixture to the wet ingredients, and stir to just combine; don't overmix or you will over-develop the gluten which causes a more dry and more crumbly final texture.
- Turn the batter out into the prepared baking pan, and bake for about 45 minutes, or until done. Please see Baking Tips below!
- Allow the baked bread to cool for about 10 minutes in the baking pan, or until it's cool enough to handle, before turning out on a wire rack to cool completely.
- Glaze - After the bread has cooled completely (at least 30 minutes, possibly longer depending on climate), make the glaze by whisking together all ingredients. Tips - Sift your confectioners' sugar if it's at all lumpy. It takes left time to sift the sugar than to later on try to whisk out lumps! For a thicker glaze, don't add as much lemon juice and for a thinner glaze, add a bit more.
- If desired, garnish the glazed loaf with a bit of reserved lemon zest, slice, and serve.
- Storage - Extra bread will keep airtight at room temp for up to 3 days, or in the fridge for up to 5-7 days. I don't like storing quick breads in the fridge because it dries them out, so I don't recommend it unless you know for sure you won't consume it in the first 3 days or so. Unglazed bread will keep airitght in the freezer for up to 4 months. Wrap completely cooled bread tightly in foil and place in an extra large ziptop plastic bag intended for freezer storage.
Notes
- Baking Tips - The bread is done when the top is set, it may have a crack like banana bread gets, it's golden in color, and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter.
- Baking times when using zucchini can vary dramatically based on how moist (or not) your zucchini is, your climate if it's a hot and humid summer day or not, your oven, your baking pan, etc.
- Therefore, always watch your item and not the clock when determining doneness. If it takes closer to 60 minutes for your loaf to bake through and set, so be it. Bake as long as necessary so your bread is done.
- You cannot pull it out of the oven, decide that it wasn't actually done, and put it back into the oven. That never works and you will need to toss it out!
- If your loaf looks like it’s getting too browned on the outside too quickly into the baking process, after about 25-30 minutes, loosely drape a sheet of foil over the top of the pan, otherwise known as tenting your pan. Another trick it to rotate your pan halfway through baking because ovens tend to over-brown the side of the loaf that’s nearest to the back oven wall.
Nutrition Information
Show Details
Serving
1
Calories
328kcal
(16%)
Carbohydrates
48g
(16%)
Protein
5g
(10%)
Fat
13g
(20%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
11g
Cholesterol
74mg
(25%)
Sodium
237mg
(10%)
Fiber
1g
(4%)
Sugar
28g
(56%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 328 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 328kcal | 16% |
| Carbohydrates | 48g | 16% |
| Protein | 5g | 10% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 11g | 65% |
| Cholesterol | 74mg | 25% |
| Sodium | 237mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 28g | 56% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
15 reviews
Excellent
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