Best 2 Lemon Zucchini Loaf Recipes
Are you looking for a delicious and moist lemon zucchini loaf recipe? This classic quick bread is a great way to use up summer zucchini and it's always a hit with family and friends. With its bright lemon flavor and tender crumb, this loaf is perfect for breakfast, brunch, or a sweet afternoon snack. Whether you're a seasoned baker or a beginner in the kitchen, you'll find the perfect recipe to suit your needs in this article. Let's dive in and explore the world of lemon zucchini loaves!
Let's cook with our recipes!
BEST LEMON ZUCCHINI BREAD
This lemon zucchini bread has wowed every person my Mom made it for, and she has now passed this tried-and-true recipe to me, with the same results. If you are tempted to skip the nutmeg, don't! It's the secret ingredient that makes this bread pop. This loaf won't last a day in your house, so it's best to double or triple the recipe to ensure everyone gets a slice! The loaf freezes well, just slice before freezing.
Provided by Littldot
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 1h15m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan.
- Mix flour, baking powder, baking soda, salt, and nutmeg together in a bowl.
- Beat egg with sugar, milk, oil, and lemon juice in another bowl. Pour into the dry ingredients and add lemon zest and zucchini. Stir with a fork until moist, but very thick. Pour into the prepared pan and smooth the top.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes.
Nutrition Facts : Calories 219.6 calories, Carbohydrate 30.5 g, Cholesterol 16.3 mg, Fat 10 g, Fiber 1.1 g, Protein 3.3 g, SaturatedFat 1.7 g, Sodium 242.3 mg, Sugar 13.2 g
LEMON ZUCCHINI BREAD
I thought my mom made the best zucchini bread - until I added lemon! This is a wonderful, light zucchini bread that's not too sweet.
Provided by REBECITA
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 1h
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease an 8x4 inch loaf pan.
- In a bowl, beat together the zucchini, sugar, egg, and oil. In a separate bowl, sift together the flour, salt, baking soda, and baking powder; stir in the cinnamon and lemon zest. Stir the flour mixture into the zucchini mixture just until blended. Pour the batter into the prepared pan.
- Bake 45 minutes in the preheated oven, until a knife inserted in the center comes out clean. Remove from heat, and cool about 10 minutes before turning out onto a wire rack to cool completely.
Nutrition Facts : Calories 194.7 calories, Carbohydrate 25.2 g, Cholesterol 15.5 mg, Fat 9.7 g, Fiber 0.7 g, Protein 2.3 g, SaturatedFat 1.6 g, Sodium 164.6 mg, Sugar 12.8 g
Tips:
- For a moist and tender loaf: Use fresh, grated zucchini and buttermilk. Do not overmix the batter.
- For a lemony flavor: Use fresh lemon zest and juice. You can also add a teaspoon of lemon extract.
- For a sweet and crunchy topping: Combine sugar and chopped nuts. Sprinkle over the batter before baking.
- To test if the loaf is done: Insert a toothpick into the center. If it comes out clean, the loaf is done.
- Let the loaf cool completely before slicing: This will help prevent it from crumbling.
Conclusion:
Lemon Zucchini Loaf is a delicious and easy-to-make quick bread. It is perfect for breakfast, brunch, or a snack. With its moist texture, lemony flavor, and sweet and crunchy topping, this loaf is sure to be a hit with everyone who tries it.
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