Lemon Zucchini Bread

Zucchini bread has long been a beloved homemade treat, cherished for its moist texture and subtle sweetness. Often enjoyed as a snack or breakfast option, this classic quick bread showcases the versatility of zucchini, a summer squash that is typically abundant in home gardens. As more people seek to embrace healthier baking options, zucchini bread has gained popularity not just for its delightful taste but also for its nutritional benefits. However, if you think zucchini bread can’t be improved upon, think again!

Bring a fresh twist to your traditional zucchini bread with this Zesty Lemon Zucchini Bread recipe! This delightful treat combines the moistness of zucchini with the bright flavor of lemon, creating a perfect balance of sweetness and tartness. Enjoy it as a snack or breakfast, knowing it's packed with nutrition. Follow the simple steps to whip up this delicious loaf that not only tastes amazing but also caters to your healthier baking desires. Perfect for sharing or savoring on your own!

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Ingredients

1 medium zucchini (approximately 1 cup, grated)

1 cup granulated sugar

1/2 cup packed brown sugar

1/2 cup unsalted butter, melted

2 large eggs

1 teaspoon vanilla extract

Zest of 1 lemon

1/4 cup fresh lemon juice

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 cup chopped walnuts or pecans (optional)

1/2 cup raisins or dried cranberries (optional)

Instructions

Preheat Oven: Begin by preheating your oven to 350°F (175°C). Prepare a 9x5-inch loaf pan by greasing it with butter or oil, or line it with parchment paper for easy removal after baking.

Prepare Zucchini: Grate the zucchini using a box grater or a food processor’s grating attachment. Place the grated zucchini in a clean kitchen towel and wring it out over the sink to remove excess moisture. Set it aside to dry further.

Mix Wet Ingredients: In a large mixing bowl, combine the granulated sugar, brown sugar, and melted butter. Whisk the ingredients together until the mixture is smooth and well blended. Add the eggs one at a time, mixing thoroughly after each addition. Next, incorporate the vanilla extract, lemon zest, and lemon juice until everything is fully combined.

Combine Dry Ingredients: In a separate bowl, sift or whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg. Make sure there are no lumps, ensuring a uniform dry mixture.

Combine Mixtures: Gradually add the dry ingredient mixture to the wet mixture. Use a spatula or wooden spoon to fold them together gently, being careful not to overmix as this can lead to a denser loaf.

Incorporate Zucchini and Mix-ins: Carefully fold the grated zucchini into the batter until just combined. If you are using optional ingredients, such as walnuts (or pecans) and raisins (or dried cranberries), fold them in gently until evenly distributed.

Pour Batter: Pour the batter into your prepared loaf pan. Use the back of a spatula to smooth the top of the batter for an even bake.

Bake: Place the loaf pan in the preheated oven and bake for 50-60 minutes. The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, loosely cover it with aluminum foil halfway through baking.

Cool: Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Afterward, carefully transfer the bread to a wire rack to cool completely.

Serve: Once cooled, slice the lemon zucchini bread into individual servings. Enjoy it plain or with a generous spread of butter or cream cheese for an added indulgence!

Prep Time, Total Time, Servings: 15 mins | 1 hr 10 mins | 10-12 servings

- Presentation Tips: Consider serving slices on a decorative platter, garnished with lemon slices and a sprinkle of powdered sugar for an eye-catching presentation!