Lemon Thyme Zucchini Bread is a delightful twist on the classic loaf that's perfect for any occasion. With its bright lemon flavors and aromatic thyme, this bread is a refreshing way to enjoy zucchini, especially in the summer months.
All-purpose flour gives the bread its structure, while baking powder and baking soda ensure it rises beautifully. A pinch of salt enhances the flavors. Granulated sugar sweetens the loaf just right. Eggs bind the ingredients together, and vegetable oil adds moisture without overpowering the other flavors. Vanilla extract adds a subtle depth. The star of the show, lemon zest and lemon juice, bring a zesty brightness, complemented by the earthy note of fresh thyme leaves. Finally, grated zucchini keeps the bread moist, and chopped walnuts add a delightful crunch, if you choose to include them.
This Lemon Thyme Zucchini Bread pairs wonderfully with a dollop of mascarpone or a smear of cream cheese. For a savory twist, try serving it alongside a light salad. It's also lovely with a cup of herbal tea for a cozy afternoon treat.
Begin by preheating your oven to 350°F. Grab a 9x5 inch loaf pan and grease it up nicely to prevent any sticking. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this dry mixture aside for now.
In a larger bowl, beat together the sugar, eggs, and vegetable oil until the mixture is smooth and well combined. Stir in the vanilla extract, lemon zest, and lemon juice, making sure everything is well mixed. Now, fold in the grated zucchini and fresh thyme leaves until evenly distributed throughout the wet mixture.
Gradually add the dry ingredients into the wet mixture, stirring gently. You want to combine just until you no longer see any dry flour; overmixing can lead to a tough bread. If you’re using them, fold in the walnuts at this point.
Pour your batter into the prepared loaf pan, smoothing the top with a spatula for an even rise. Pop it into the oven and let it bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Once baked, allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
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