Lemon Zucchini Heaven Bread
A delightful fusion of lemon and zucchini that results in a moist, flavorful loaf perfect for any meal.
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour A classic base that gives structure.
- 0.5 tsp salt Enhances overall flavor.
- 0.5 tsp baking powder Aiding in that perfect rise.
- 0.25 tsp baking soda Complements the acidity of lemon.
- 1 cup granulated sugar Sweetness to balance the tangy notes.
- 2 large eggs Provides richness and moisture.
- 0.5 cups melted butter or oil Adds tenderness.
- 0.25 cups fresh lemon juice The star ingredient, bringing brightness.
- 1 tbsp lemon zest Intensifies the lemon flavor.
- 1 tsp vanilla extract A lovely aromatic note.
- 1 cup shredded zucchini (squeeze out moisture) The veggie hero for this recipe.
Optional Glaze
- 0.5 cups powdered sugar Sweet finish.
- 1–2 tbsp lemon juice For that extra citrus kick.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a large mixing bowl, whisk together the all-purpose flour, salt, baking powder, and baking soda until well combined.
- In a separate bowl, whisk the granulated sugar, eggs, melted butter (or oil), fresh lemon juice, lemon zest, and vanilla extract together until smooth and creamy.
- Stir in the shredded zucchini, ensuring it’s well distributed throughout the wet mixture.
- Gradually add the dry mixture to the wet ingredients, mixing gently until just combined.
- Pour the mixture into the prepared loaf pan, smoothing the top with a spatula.
Baking
- Bake in the preheated oven for 45–55 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for about 10 minutes, then turn it out onto a wire rack.
- If desired, drizzle with the optional lemon glaze after cooling completely.
Notes
To keep your bread fresh, store it in an airtight container at room temperature for up to three days. For longer storage, consider freezing it. Just wrap the loaf tightly in plastic wrap and aluminum foil.