Zesty Lemon Zucchini Loaf

🕒 Prep: 15 min
🔥 Cook: 1 hour
🍽 Serves: 8
★★★★★
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If you're looking for a way to turn garden-fresh zucchini into a delightful treat, this Zesty Lemon Zucchini Loaf is a must-try. It's a perfect balance of tangy lemon and moist, sweet zucchini, making it a fantastic option for breakfast or an afternoon snack.

Ingredients for Zesty Lemon Zucchini Loaf

All-purpose flour is the foundation of the loaf, providing structure. Baking soda and baking powder are the leavening agents that help the loaf rise beautifully. A pinch of salt balances the flavors, while granulated sugar sweetens the loaf just right. Unsalted butter adds richness and keeps the texture tender. The eggs bind everything together. A hint of vanilla extract enhances the overall flavor. Buttermilk adds moisture and a slight tang, complementing the lemon zest and juice. And finally, the star ingredients: bright lemon zest and juice and fresh, grated zucchini, which keeps the loaf moist and flavorful.

Tips & Tricks

  • Squeeze the excess moisture from the grated zucchini using a clean kitchen towel for the best texture.
  • Room temperature ingredients blend more smoothly, so take your eggs and buttermilk out of the fridge ahead of time.
  • If you don't have buttermilk, use regular milk with a teaspoon of lemon juice or vinegar to mimic the acidity.

Serving Suggestions

This loaf is delightful on its own, but for an extra treat, try serving it with a dollop of whipped cream or a scoop of vanilla ice cream. A light dusting of powdered sugar can also add a touch of elegance when serving at a brunch or afternoon tea.

Frequently Asked Questions

Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute half of the all-purpose flour with whole wheat flour for a heartier texture.
How do I store leftovers?
Wrap the loaf tightly in plastic wrap or store in an airtight container at room temperature for up to three days.
Can I freeze this loaf?
Absolutely! Wrap it in plastic wrap and then foil, and freeze for up to three months. Thaw at room temperature before serving.

Zesty Lemon Zucchini Loaf Recipe Walkthrough

Start by preheating your oven to 350°F. Grease a 9x5-inch loaf pan, making sure to cover all the edges well to prevent sticking. In a medium-sized bowl, whisk together the flour, baking soda, baking powder, and salt. This dry mix is essential for ensuring the loaf rises evenly.

In a separate large bowl, cream the sugar and softened butter together until the mixture is light and fluffy. This should take about 3-4 minutes using a handheld or stand mixer. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until it's just combined.

Now, alternate adding the dry ingredients and buttermilk to your wet mixture. Begin by adding a third of the dry ingredients, mix until just combined, then add half the buttermilk. Continue alternating, finishing with the dry ingredients. This method helps keep the batter smooth and prevents over-mixing.

Gently fold in the lemon zest, grated zucchini, and lemon juice until everything is just incorporated. Pour the batter into your prepared loaf pan, smoothing the top with a spatula to ensure even baking.

Bake in the preheated oven for 50-60 minutes. Keep an eye on it during the last 10 minutes. It's ready when a toothpick inserted into the center comes out clean. Let the loaf cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Why You'll Love This Recipe

  • Amazing texture: The loaf is incredibly moist and fluffy.
  • Bright, fresh flavor: The lemon zest and juice add a lively twist.
  • Uses common ingredients: No need for a special trip to the grocery store.
  • Simple to make: Straightforward steps, perfect for beginners and seasoned bakers alike.

Ingredients

1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
Zest of 2 lemons
1 cup grated zucchini
1 tablespoon lemon juice

Step-by-step Instructions

1. Preheat your oven to 350°F and grease a 9x5-inch loaf pan.
2. In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
3. In a large bowl, cream the sugar and butter until light and fluffy. Beat in the eggs one at a time and add vanilla extract.
4. Alternate adding the dry ingredients and buttermilk to the creamed mixture, starting and ending with the dry ingredients.
5. Fold in lemon zest, zucchini, and lemon juice until just combined.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
8. Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

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