Zucchini Lemon Bread

Zucchini Lemon Bread Recipe - Delicious and Easy to Make

Preparation time: 15 minutes | Cooking time: 50-60 minutes | Servings: 18 slices

Introduction

Zucchini Lemon Bread is a delightful and flavorful treat that combines the freshness of zucchini with the tangy zest of lemon. This bread is perfect for breakfast, brunch, or as a snack any time of the day.

History

Zucchini Lemon Bread is a modern twist on traditional zucchini bread, which has been a popular recipe for many years. The addition of lemon zest adds a bright and refreshing flavor to the bread, making it a unique and delicious treat.

Ingredients

1 cup of all-purpose flour
0.5 cup of whole wheat flour
0.5 cup of sugar
1.5 tsp of baking powder
1 tsp of salt
0.5 tsp of baking soda
1 cup of packed shredded peeled zucchini
0.33 cup of chopped walnuts
0.5 tsp of grated lemon zest
0.5 tsp of cinnamon
0.5 cup of fat-free milk
0.33 cup of canola or corn oil
2 large eggs, or 0.5 cup of egg substitute

How to prepare

Preheat the oven to 350°F (177°C).
Prepare a 9x5 inch loaf pan with nonstick pan spray.
Combine the flours, sugar, baking powder, salt, and baking soda in a large bowl.
Stir in zucchini, walnuts, lemon zest, and cinnamon.
Combine the milk, oil, and eggs; add to the dry ingredients and mix until the dry ingredients are moistened.
Spread the mixture evenly in the prepared pan.
Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
Let the bread stand in the pan for 5 minutes, then turn the loaf out onto a wire cooling rack.
Once cooled, cut into 18 slices.

Variations

You can add dried cranberries or raisins to the batter for a sweeter flavor.
For a nut-free version, you can omit the walnuts or substitute them with sunflower seeds or pumpkin seeds.
You can also add a glaze made with powdered sugar and lemon juice for an extra burst of lemon flavor.

Cooking Tips & Tricks

Make sure to thoroughly drain the shredded zucchini to remove excess moisture before adding it to the batter.

- For a more intense lemon flavor, you can add a little extra lemon zest to the batter.

- Be careful not to overmix the batter, as this can result in a tough and dense bread.

- To prevent the bread from sticking to the pan, be sure to grease and flour the loaf pan before adding the batter.

Serving Suggestions

Zucchini Lemon Bread is delicious on its own, but you can also enjoy it with a spread of cream cheese or butter. It pairs well with a cup of hot tea or coffee.

Cooking Techniques

The key to making a moist and flavorful Zucchini Lemon Bread is to not overmix the batter. Mix the wet and dry ingredients until just combined to ensure a tender texture.

Ingredient Substitutions

If you don't have whole wheat flour, you can use all-purpose flour instead. You can also substitute the canola or corn oil with melted butter or vegetable oil.

Make Ahead Tips

Zucchini Lemon Bread can be made ahead of time and stored in an airtight container at room temperature for up to 3 days. You can also freeze the bread for up to 3 months.

Presentation Ideas

You can dust the top of the Zucchini Lemon Bread with powdered sugar for a decorative touch. You can also garnish each slice with a slice of lemon or a sprig of fresh mint.

Pairing Recommendations

Zucchini Lemon Bread pairs well with a cup of hot tea, coffee, or a glass of milk. It also goes well with fresh fruit or a side of yogurt.

Storage and Reheating Instructions

To store Zucchini Lemon Bread, wrap it tightly in plastic wrap or aluminum foil and store it at room temperature. To reheat, simply place the bread in a preheated oven at 350°F (177°C) for 5-10 minutes.

Nutrition Information

Calories per serving

Each serving of Zucchini Lemon Bread contains approximately 150 calories.

Carbohydrates

Each serving of Zucchini Lemon Bread contains approximately 20 grams of carbohydrates.

Fats

Each serving of Zucchini Lemon Bread contains approximately 7 grams of fats.

Proteins

Each serving of Zucchini Lemon Bread contains approximately 3 grams of proteins.

Vitamins and minerals

Zucchini Lemon Bread is a good source of vitamin C, vitamin A, and potassium.

Alergens

Zucchini Lemon Bread contains wheat, nuts, and eggs.

Summary

Zucchini Lemon Bread is a nutritious and delicious treat that is relatively low in calories and fats. It is a good source of carbohydrates, proteins, and essential vitamins and minerals.

Summary

Zucchini Lemon Bread is a delightful and flavorful treat that is perfect for any time of the day. With its moist texture and tangy lemon flavor, this bread is sure to be a hit with your family and friends. Enjoy a slice with a cup of tea or coffee for a delicious and satisfying snack.

How did I get this recipe?

The first time I saw this recipe, I was filled with a sense of excitement. It was a warm summer day, and I was visiting my dear friend Martha in her cozy kitchen. Martha was a fantastic cook, and I always loved spending time with her, learning new recipes and cooking techniques.

As I walked into her kitchen, I was immediately hit with the delightful aroma of freshly baked bread. Martha greeted me with a warm smile and handed me a slice of the most delicious looking zucchini lemon bread I had ever seen. The bread was moist, tangy, and filled with bits of shredded zucchini and lemon zest. It was absolutely divine.

I couldn't help but ask Martha for the recipe. She chuckled and told me that it was a family secret, passed down from generation to generation. But Martha could see the eagerness in my eyes, and she finally relented, promising to teach me how to make the zucchini lemon bread.

Martha and I spent the entire afternoon in her kitchen, mixing and measuring, laughing and chatting. She showed me how to grate the zucchini, zest the lemons, and fold the ingredients together just right to create the perfect balance of flavors.

As the bread baked in the oven, Martha regaled me with stories of her own grandmother, who had taught her how to bake when she was just a little girl. She spoke of the love and care that went into each recipe, the memories and traditions that were passed down with each delicious bite.

When the zucchini lemon bread finally emerged from the oven, golden and fragrant, Martha cut us each a thick slice. We sat at her kitchen table, savoring the bread with a cup of steaming tea, enjoying each other's company and the fruits of our labor.

From that day on, zucchini lemon bread became a staple in my own kitchen. I made it for family gatherings, potlucks, and special occasions. Each time I baked a loaf, I thought of Martha and her grandmother, of the love and tradition that went into each delicious bite.

Over the years, I added my own twist to the recipe, experimenting with different spices, nuts, and glazes. But the essence of the zucchini lemon bread remained the same - a comforting, flavorful treat that brought joy to all who tasted it.

As I sit here now, reflecting on that fateful day in Martha's kitchen, I am filled with gratitude for the friendship and memories we shared. I am thankful for the recipes and traditions that have been passed down through the generations, connecting us to our past and to each other.

And as I take a bite of freshly baked zucchini lemon bread, I am reminded once again of the power of food to bring people together, to create lasting memories, and to nourish both body and soul. It is a gift that I will always cherish, and one that I will continue to share with those I love for years to come.