LEMON ZUCCHINI BREAD
Lemon Zucchini Bread combines two favorites in one delicious loaf! This quick snack or easy breakfast idea is a wonderful way to sneak in extra veggies, making it a hit with the whole family.
As a parent, I often find myself navigating the tricky waters of making sure my kids eat healthy. There are countless ways to parent, and I constantly remind myself that I’m just doing the best I can. One area where I’ve learned to adapt is getting my kids to eat more vegetables. Enter this delightful Lemon Zucchini Bread, a clever and tasty way to incorporate veggies into a treat!
Why You’ll Love This Recipe
This Lemon Zucchini Bread is not only moist and flavorful, but it also strikes the perfect balance between sweet and tangy. It’s a versatile recipe that works well for breakfast, a snack, or even dessert. Plus, it’s a fantastic way to use up any extra zucchini you might have.
Kitchen Equipment You’ll Need
- Medium mixing bowl
- Separate mixing bowl
- Measuring cups and spoons
- Grater
- Bread pan
- Wire rack
Ingredients
- 1 1/2 c. all-purpose flour
- 1/2 tsp. baking soda
- 1/4 tsp. baking powder
- 1/4 tsp. salt
- 3/4 c. sugar
- 1 c. finely shredded unpeeled zucchini (do not squeeze or dry)
- 1/4 c. cooking oil
- 1 egg
- 2 Tbsp. lemon juice
- 2 Tbsp. lemon zest
Glaze
- 1/2 c. powdered sugar
- 1 Tbsp. lemon juice
- 1 tsp. lemon zest
- *Glaze can be doubled if desired
Instructions
- In a medium mixing bowl, combine flour, baking soda, baking powder, and salt; set aside.
- In a separate mixing bowl, mix sugar, zucchini, cooking oil, egg, lemon juice, and lemon zest. Stir to combine.
- Add the dry ingredients to the zucchini mixture; stir just until combined.
- Spoon the batter into a greased bread pan.
- Bake at 350 degrees for 50-55 minutes or until golden brown and set.
- Cool in the pan on a wire rack for 15 minutes, then remove from the pan and cool completely.
- Once cool, combine ingredients for glaze and drizzle over the bread.
Tips for Success
To get the best texture, make sure not to over-mix the batter once you combine the wet and dry ingredients. Also, don’t squeeze the moisture out of the zucchini; this helps keep the bread moist.
Additional Tips or Variations
Feel free to add in some nuts or dried fruits for extra texture and flavor. You can also replace the lemon with orange for a different citrus twist!
Nutritional Highlights (Per Serving)
This bread is a delightful mix of carbohydrates and vitamins from the zucchini, with a refreshing citrus flavor from the lemon. It’s a great way to enjoy a treat while sneaking in some extra nutrients.
Frequently Asked Questions (FAQ)
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour, but it may result in a denser texture.
How should I store the Lemon Zucchini Bread?
Store it in an airtight container at room temperature for up to three days, or refrigerate for up to a week.
Conclusion
This Lemon Zucchini Bread is a delightful treat that’s easy to make and sure to be loved by all. Try it out and share your experience with us. We’d love to hear how it turned out for you!