Lemon Zucchini Bread Recipe
This moist and delicious lemon zucchini cake is the perfect way to eat veggies while enjoying a sweet dessert! ???? Full Recipe:
Creator: Jackie Dodd
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Lemon Zucchini Farro Bowl
This bowl is a perfect summer dinner – it's quick, easy and comforting, with the perfect balance of simple ingredients to make a bowl of flavor that really shines. Chickpeas and farro are the base of this bowl, with melty zucchini, caramelized lemon, chilies, mint and basil to round everything out. Finish the bowl with parmesan for a simple, affordable and filling summer dinner.
Get the recipe here:
Lemon zucchini bread
Ingredients
1 ½ cups flour
1/2 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
3/4 cup sugar
1 cup shredded unpeeled zucchini
1/4 cup oil
1 egg
2 Tbsp lemon juice
2 Tbsp lemon zest
Glaze
1/2 cup powdered sugar
1 Tbsp. lemon juice
1 tsp. lemon zest
Method
In a medium mixing bowl combine flour, baking soda, baking powder, and salt.In another bowl combine sugar, zucchini, oil, egg, lemon juice, and lemon zest.Add dry ingredients to zucchini mixture and stir until smooth.Pour batter into greased bread pan.Bake at 200 degrees for 50-55 minutes or until golden brown.Make glaze by combining powdered sugar, lemon juice and lemon zest.When bread is completely cooled drizzle it with glaze.
Lemon Zucchini Bread
This lemon zucchini bread is brimming with blueberries and packed with luscious lemon flavor! Serve it glazed or not, everyone will love it.
You can print the recipe here
Ingredients
2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs
1/2 cup canola oil
2/3 cup sugar
1/2 cup buttermilk
2 tablespoons fresh lemon juice about one large lemon
Zest from one lemon
1 cup zucchini shredded and drained
3/4 cup blueberries fresh or frozen, not thawed
Lemon Glaze
1 cup powdered sugar sifted
2 tablespoons fresh lemon juice or milk
Instructions
Preheat oven to 350 F. Butter and flour a 9x5 loaf pan.
whisk together flour, baking powder and salt and set aside.
Beat eggs with mixer until light yellow.
With mixer on low-medium speed, add oil and sugar, then buttermilk, lemon juice and zest.
Fold in zucchini.
Stir in dry ingredients just until combined.
Gently fold in blueberries.
Transfer batter to prepared pan and bake for 45-55 minutes.
Cool in pan on wire rack for 15 minutes.
Remove from pan and cool completely on a wire rack.
Prepare Glaze
When the bread is completely cooled, place a sheet of waxed paper under the cooling rack.
Prepare glaze by carefully combining glaze ingredients and drizzle over top of bread.
Notes
After greasing and flouring the loaf pan, wrap a paper towel around your finger and wipe clean the top one-inch of the inside of the pan. This keeps the top of the bread from curling up around the edges, allowing it to crown better.
Drain your zucchini through a sieve, but don’t toss the juice. Save it (freezing it in a zipper sandwich bag works great) to toss into stews and soups for added hidden nutrients.
Never over beat a quick bread or muffin batter as it can cause the baked good to be tough. Fold or stir in dry ingredients just until they disappear or almost disappear.
A simple hand mixer is perfect for beating the eggs and wet ingredients, no need for a big Kitchenaid for this recipe. Especially since you will be folding in remaining ingredients by hand.
Zucchini Muffins
These moist and delicious zucchini muffins filled with crunchy walnuts have JUST the right level of sweetness to make them a perfect snack that leaves you satisfied but not weighed down.
Recipe:
These muffins were such a hit at home. They're the perffect grab and go bite. Let me know if there are any zucchini recipes you'd like me to make!
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Lemon Zucchini Bread Recipe | Super Moist & Easy to Make!
Sneak your veggies in at breakfast with this Healthy Lemon Zucchini Bread that is super moist, full of fresh lemon zest, and LOADED with grated zucchini squash. Learn how to make the best quick bread recipe that can easily be made with gluten-free flour, vegan ingredients, and makes a great summer dessert or snack cake.
RECIPE:
INGREDIENTS
2 cups zucchini, finely grated
½ tsp. salt
½ cup butter, melted*
2 eggs
¼ cup honey
2 Tbsp. lemon juice, freshly squeezed
1 tsp. vanilla extract
1 ¾ cup all-purpose flour, gluten-free
⅔ cup coconut sugar
1 tsp. baking soda
2 Tbsp. Lemon zest
1 Tbsp. sugar, optional
INSTRUCTIONS
Preheat oven to 350 °F.
Using a food processor*, finely grate zucchini and measure out 2 cups. Sprinkle zucchini with salt and let sit for at least 10 minutes.
Squeeze excess moisture out of the zucchini by dabbing with a paper towel or using a cheese cloth. (You will end up with about 1 cup of grated zucchini once water is squeezed out.)
Whisk together melted butter, eggs, honey, lemon juice, and vanilla in a large bowl.
Mix together flour, coconut sugar, and baking soda in a separate, medium-sized bowl.
Add dry ingredients to wet ingredients and mix by hand until batter is smooth.
Stir in grated zucchini and lemon zest until just combined.
Spray a 9 x 5 inch loaf pan with non-stick cooking spray and/or line it with parchment paper.
Pour in the zucchini bread batter and spread it out evenly in the pan. Sprinkle with additional sugar, if desired.
Bake in preheated oven for 45-55 minutes or until a toothpick when inserted in comes out clean.
Let cool to room temperature before serving. Enjoy!
RECIPE NOTES
For dairy-free use coconut oil instead of butter.
If vegan, substitute honey for pure maple syrup, butter for coconut oil, and eggs with flax or chia seed eggs.
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