Discover the perfect harmony of tangy lemon and fresh zucchini in this light yet indulgent bread recipe. Infused with aromatic cinnamon and a touch of vanilla, this Lemon Zucchini Bliss Bread is a sensational treat for breakfast, dessert, or as an afternoon pick-me-up. With a balance of sweet and citrusy flavors, it’s the ultimate way to savor seasonal zucchini in a creative and delectable way. Plus, it’s easy to make, ensuring anyone can enjoy this homemade comfort food at its finest.
Ingredients
- All-purpose flour: 2 cups (240 g)
- Baking soda: 1 teaspoon (7 g)
- Baking powder: 1 teaspoon (4 g)
- Salt: 1/4 teaspoon (1 g)
- Ground cinnamon: 1 teaspoon (2 g)
- Zucchini (grated, excess water squeezed out): 1 medium (200 g)
- Granulated sugar: 1 cup (200 g)
- Eggs: 2 large (about 100 g)
- Olive oil or vegetable oil: 1/2 cup (120 g)
- Lemon zest: 1 tablespoon (10 g)
- Lemon juice: 2 tablespoons (30 g)
- Vanilla extract: 1 teaspoon (5 g)
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
- Mix the Dry Ingredients: In a medium-sized bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Set aside.
- Combine the Wet Ingredients: In a large mixing bowl, beat the eggs and sugar until light and fluffy. Stir in the grated zucchini, olive oil, lemon zest, lemon juice, and vanilla extract.
- Incorporate the Dry into Wet: Gradually fold the dry ingredients into the wet mixture. Stir until just combined—avoid overmixing to keep the bread tender.
- Pour and Bake: Pour the batter into the prepared loaf pan. Smooth the top with a spatula and bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Enjoy: Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Slice and enjoy with tea, coffee, or as a stand-alone treat.
Conclusion
Lemon Zucchini Bliss Bread is an irresistible combination of sweet, zesty, and hearty flavors. Whether you’re serving it to guests or treating yourself, this recipe is bound to impress. It’s an innovative way to incorporate nutritious zucchini into your diet while satisfying your sweet tooth. Store leftovers in an airtight container to enjoy for days!
Lemon Zucchini Bliss Bread: A Tangy, Moist Delight
Ingredients
- All-purpose flour: 2 cups 240 g
- Baking soda: 1 teaspoon 7 g
- Baking powder: 1 teaspoon 4 g
- Salt: 1/4 teaspoon 1 g
- Ground cinnamon: 1 teaspoon 2 g
- Zucchini grated, excess water squeezed out: 1 medium (200 g)
- Granulated sugar: 1 cup 200 g
- Eggs: 2 large about 100 g
- Olive oil or vegetable oil: 1/2 cup 120 g
- Lemon zest: 1 tablespoon 10 g
- Lemon juice: 2 tablespoons 30 g
- Vanilla extract: 1 teaspoon 5 g
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
- Mix the Dry Ingredients: In a medium-sized bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Set aside.
- Combine the Wet Ingredients: In a large mixing bowl, beat the eggs and sugar until light and fluffy. Stir in the grated zucchini, olive oil, lemon zest, lemon juice, and vanilla extract.
- Incorporate the Dry into Wet: Gradually fold the dry ingredients into the wet mixture. Stir until just combined—avoid overmixing to keep the bread tender.
- Pour and Bake: Pour the batter into the prepared loaf pan. Smooth the top with a spatula and bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Enjoy: Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Slice and enjoy with tea, coffee, or as a stand-alone treat.