Lemon Zucchini Heaven Bread Recipe: A Perfect Blend of Sweet and Zesty

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Everyday Culinary Delights👩‍🍳

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Picture this: the tangy aroma of fresh lemons, the subtle sweetness of zucchini, and a perfectly moist loaf that melts in your mouth. This is the magic of Lemon Zucchini Heaven Bread—a dessert that feels indulgent yet wholesome. Whether you’re a seasoned baker or just starting out, this recipe is your gateway to baking bliss.

Ingredients: Your Key to Perfection

Here’s a handy table to keep track of what you’ll need for the bread and the glaze:

ComponentIngredients
Bread1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1/2 cup vegetable oil
3/4 cup granulated sugar
1/2 cup buttermilk
1 teaspoon vanilla extract
1 cup grated zucchini
Zest of 1 lemon
Juice of 1 lemon
Glaze1 cup powdered sugar
2 tablespoons lemon juice
Zest of 1 lemon

Optional Substitutions for Customization

  • For a gluten-free version, use a gluten-free all-purpose flour blend.
  • Replace vegetable oil with coconut oil for a tropical hint.
  • Use almond milk mixed with a teaspoon of vinegar as a dairy-free substitute for buttermilk.

Step-by-Step Instructions

Let’s dive into the process of creating this heavenly bread, step by step.

Step 1: Preheat and Prepare the Pan

  • Preheat your oven to 350°F (175°C).
  • Grease and flour a 9×5-inch loaf pan, ensuring the bread doesn’t stick.

Step 2: Combine Dry Ingredients

  • In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
  • Set aside this dry mixture for later.

Step 3: Mix Wet Ingredients

  1. In a large mixing bowl, beat the eggs, vegetable oil, and granulated sugar until the mixture is smooth and creamy.
  2. Add the buttermilk, vanilla extract, grated zucchini, lemon zest, and lemon juice. Mix well to combine all the flavors.

Step 4: Combine Dry and Wet Mixtures

  • Gradually add the dry ingredients to the wet ingredients.
  • Mix gently, just until combined—overmixing can make the bread dense.

Step 5: Bake the Bread

  1. Pour the batter into the prepared loaf pan, spreading it evenly.
  2. Bake for 50–55 minutes. To check doneness, insert a toothpick into the center; it should come out clean.
  3. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Step 6: Prepare the Glaze

  • In a small bowl, whisk together powdered sugar, lemon juice, and lemon zest until smooth.

Step 7: Glaze and Serve

  1. Once the bread has cooled, drizzle the glaze over the top.
  2. Allow the glaze to set before slicing the bread.
  3. Serve and enjoy the perfect blend of zesty and sweet flavors.

Why Lemon Zucchini Heaven Bread Is So Special

  • Moist Texture: The grated zucchini adds incredible moisture without overpowering the flavor.
  • Bright and Tangy: Fresh lemon juice and zest give this bread its signature zing.
  • Easy to Make: Simple steps make this recipe beginner-friendly.
  • Versatile: Perfect for breakfast, a snack, or dessert.

Nutritional Information

NutrientPer Serving (1 Slice)
Calories210
Total Fat10g
Saturated Fat2g
Cholesterol30mg
Sodium150mg
Total Carbohydrates28g
Protein3g

Tips and Tricks for Baking Success

  • Grate the Zucchini Carefully: Use the fine side of your grater for a smoother texture. No need to peel the zucchini—its skin is tender and nutritious.
  • Don’t Skip the Glaze: The lemon glaze not only enhances the flavor but also locks in moisture.
  • Room Temperature Ingredients: Ensure the eggs and buttermilk are at room temperature for better mixing.

Creative Variations

  1. Add Nuts or Seeds: Stir in a handful of chopped walnuts or sunflower seeds for added texture.
  2. Berry Bliss: Fold in 1/2 cup of blueberries for a fruity twist.
  3. Spiced Up: Add a pinch of cinnamon or nutmeg for a warm, spiced flavor.
  4. Mini Loaves: Divide the batter into mini loaf pans for adorable, giftable portions.

FAQs About Lemon Zucchini Heaven Bread

1. Can I make this bread gluten-free?
Yes! Replace the all-purpose flour with a high-quality gluten-free flour blend.

2. How do I store this bread?
Store it in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

3. Can I freeze Lemon Zucchini Heaven Bread?
Absolutely! Wrap it tightly in plastic wrap, place it in a freezer bag, and freeze for up to 3 months. Thaw overnight in the fridge before serving.

4. What can I use instead of buttermilk?
You can mix 1/2 cup of almond milk with 1 teaspoon of vinegar or lemon juice as a dairy-free alternative.

5. Is zucchini necessary?
Yes, zucchini is key for moisture, but you can substitute it with grated yellow squash or even carrots for a different flavor profile.

6. How do I prevent my bread from sticking to the pan?
Grease and flour the pan thoroughly, or use parchment paper for guaranteed easy removal.

Conclusion: Time to Bake Your Own Lemon Zucchini Heaven Bread

Now that you have the perfect recipe, it’s time to roll up your sleeves and bake your own Lemon Zucchini Heaven Bread. This delightful loaf brings together the brightness of lemons, the subtle sweetness of zucchini, and the unbeatable charm of homemade baked goods.

What are you waiting for? Gather your ingredients, preheat your oven, and let the magic begin!

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Lemon Zucchini Heaven Bread Recipe: A Perfect Blend of Sweet and Zesty


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  • Author: Emma
  • Total Time: 1 hour 10 minutes
  • Yield: 1 loaf (8–10 slices)

Description

Tangy, sweet, and moist, Lemon Zucchini Heaven Bread is the perfect treat for any occasion. With the vibrant zest of lemons and the subtle sweetness of zucchini, this easy-to-make loaf is a delightful way to bring sunshine to your table.


Ingredients

For the Bread:

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 3/4 cup granulated sugar
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 cup grated zucchini
  • Zest of 1 lemon
  • Juice of 1 lemon

For the Glaze:

  • 1 cup powdered sugar
  • 2 tablespoons lemon juice
  • Zest of 1 lemon

Instructions

  • Preheat & Prep:
    Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
  • Mix Dry Ingredients:
    In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  • Combine Wet Ingredients:
    In a large bowl, beat eggs, oil, and sugar until creamy. Add buttermilk, vanilla, zucchini, lemon zest, and juice. Mix well.
  • Create the Batter:
    Gradually incorporate dry ingredients into the wet mixture. Mix gently until just combined.
  • Bake:
    Pour batter into the prepared loaf pan. Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  • Make the Glaze:
    Whisk together powdered sugar, lemon juice, and zest until smooth.
  • Glaze the Bread:
    Drizzle the glaze over the cooled bread. Allow it to set before slicing and serving.

Notes

  • Storage: Keep in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
  • Freezing: Wrap tightly in plastic wrap and store in a freezer bag for up to 3 months. Thaw overnight before serving.
  • Substitutions: Use gluten-free flour, coconut oil, or almond milk with vinegar for dietary adaptations.
  • Variations: Add nuts, seeds, or berries for extra flavor and texture.
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Category: Dessert, Breakfast
  • Method: Baking
  • Cuisine: American

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