Description
Lemon Zucchini Heaven Bread
Ingredients:
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1/2 cup vegetable oil
3/4 cup granulated sugar
1/2 cup buttermilk
1 teaspoon vanilla extract
1 cup grated zucchini
Zest of 1 lemon
Juice of 1 lemon
For the Glaze:
1 cup powdered sugar
2 tablespoons lemon juice
Zest of 1 lemon
Directions:
Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat the eggs, vegetable oil, and granulated sugar until well combined.
Add the buttermilk, vanilla extract, grated zucchini, lemon zest, and lemon juice to the egg mixture and mix well.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Pour the batter into the prepared loaf pan and bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
For the glaze, whisk together the powdered sugar, lemon juice, and lemon zest in a small bowl until smooth.
Drizzle the glaze over the cooled bread and let it set before slicing.
Prep Time: 15 minutes | Cooking Time: 55 minutes | Total Time: 1 hour 10 minutes
Kcal: 280 kcal | Servings: 10 slices
#lovealletherecipes
Step-by-Step Guide
Follow these detailed instructions for perfect Lemon Zucchini Heaven Bread every time. First, ensure your zucchini is grated and squeezed of excess moisture using a clean kitchen towel. This prevents a soggy loaf. Preheat your oven and prepare your pan thoroughly—greasing and flouring is key to easy release. When combining wet and dry ingredients, mix only until the flour disappears; overmixing develops gluten, leading to a tough bread. Use the toothpick test for doneness, checking a few minutes before the minimum bake time. Cooling completely before glazing is non-negotiable, as a warm loaf will absorb the glaze and become soggy.
Serving Suggestions
This versatile bread is delightful on its own with a cup of coffee or tea. For a special brunch, serve a slice with a dollop of lemon curd or whipped cream cheese. It also makes an excellent dessert when warmed slightly and paired with a scoop of vanilla bean ice cream or fresh berries. For a beautiful presentation, garnish each plated slice with a thin twist of lemon zest or an edible flower.
How-to Summary
In summary: Grate and drain zucchini. Whisk dry ingredients. Beat wet ingredients, then combine. Fold in zucchini and lemon. Bake until a tester comes out clean. Cool completely before topping with a simple lemon glaze.
Frequently Asked Questions
Can I use regular milk instead of buttermilk?
Yes. Create a buttermilk substitute by adding 1/2 tablespoon of white vinegar or lemon juice to 1/2 cup of regular milk. Let it sit for 5 minutes before using.
How should I store this bread?
Store glazed bread in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. You can also freeze the unglazed loaf for up to 3 months; thaw and glaze before serving.
Can I make this recipe into muffins?
Absolutely. Divide the batter into a lined muffin tin and bake at 350°F for 20-25 minutes. The recipe yields about 12 standard muffins.
My bread is dense. What went wrong?
This is usually caused by overmixing the batter or using zucchini that wasn’t properly drained of excess water. Ensure you mix just until combined and wring out the grated zucchini well.
Is there a way to reduce the sugar?
You can reduce the granulated sugar to 1/2 cup without major texture changes. For a sugar-free alternative, use a 1:1 substitute like erythritol, though the texture may be slightly drier.
Common Mistakes to Avoid
- Not Draining Zucchini: Skipping this step adds too much water, resulting in a wet, gummy crumb.
- Overmixing the Batter: Stir until just combined after adding flour. Lumps are okay.
- Glazing While Warm: Applying the glaze before the loaf is completely cool causes it to melt and soak in, making the bread soggy.
- Inaccurate Oven Temperature: Use an oven thermometer to verify 350°F. An oven that’s too hot causes over-browning; too cool leads to undercooking.
- Using Old Leaveners: Expired baking powder or soda won’t provide proper lift. Test them if they’ve been in your pantry for over 6 months.
Conclusion
This Lemon Zucchini Heaven Bread is the perfect harmony of sweet, tangy, and moist. It’s a fantastic way to use seasonal zucchini and creates a treat that’s suitable for breakfast, snack time, or dessert. By following the detailed guide and avoiding common pitfalls, you’ll achieve a bakery-quality loaf with a tender crumb and bright lemon flavor. This recipe is sure to become a cherished favorite in your baking repertoire.