Light, moist Zucchini lemon loaf is perfect for breakfast, lunch box, parties or after school snacks. Zucchini makes delicious quick bread and muffins. I have lovely tender, young zucchinis from the garden and a big bowl of lemons, perfect for lemon loaf. Zucchini Lemon Loaf is in the oven now and the fragrance is heavenly!
This time of year is bittersweet for me. Summer is definitely on the wane. the garden is mature, and we can’t eat it all. When I’m baking and preserving our garden harvest, I’m thankful for the cooler evenings and mornings to get the hot work done without breaking a sweat.
But the nights are definitely shorter and darker already. So another summer is closing down. School is starting up and healthy lunch box goodies are always welcome! If you love zucchini breads check out my Chocolate Zucchini bread (or cake), Blueberry Zucchini Bread, and Zucchini Cake. These all make great breakfast, lunch and snack foods. Zucchini recipes are really big on homemade food Junkie. Click here for more zucchini recipes.
Grab food like this feeds the need for a large crowd with kids and energy to burn. Everyone loves these sweet, light muffins. My Montana family came over this weekend and gobbled up a batch.
Actually I had to make two batches to get through the week end and send some with them on their trip home! This bread is perfect for camping, take along snacks, hikes and the lunch box. these muffins travel well and don’t dissolve, crumble easily, or go stale.
Zucchini Lemon Loaf Recipe Notes:
Zucchini must be shredded and drained of it’s water for a truly light loaf. I made zucchini bread for years and never knew this. My bread was always good. BUT it took FOREVER to bake. And the loaf was heavy and often not done in the middle. I finally found a recipe that explained how to make an excellent, light, properly done zucchini bread. My Dejourger Zucchini bread recipe will walk you through the steps of using fresh zucchini in bread, if you need more information.
- Use tender, ripe, fresh zucchini
- Cut out the seeds and grate it.
- Frozen grated zucchini can also be used, if thoroughly drained.
- Set the grated zucchini onto a bowl or plate with a bit of salt or sugar tossed into it for about 30 minutes.
- Drain the water out of your zucchini, squeeze it after to really wring it out!
- Lastly, the other trick to making a light loaf of zucchini bread is to beat together the eggs, sugar and oil until they are as pale and thick as a yellow cake batter. This really improves the whole texture and flavor of the loaf! Just follow the recipe instructions and your loaf will have a light lemon flavor and delicious texture.
More recipe notes:
The original recipe, linked at the page bottom, called for buttermilk and cake flour. I have neither; so I made my own. To learn how to make your own cake flour and buttermilk, follow the links. I incorporated the directions into my recipe and adapted them to fit this specific use. I think it’s always handy to know how to make your own substitutes, so I’m linking the pages I used for you.
The glaze is totally optional. We ate the first batch without glaze and it went fast. The glaze is a nice finishing touch for a bit more lemon sweet tanginess. It’s good, but this bread stands alone just fine!
Adapted from: Lilluna.com