If you have not tried the lemon-zucchini combo, you need to! Who would have thought the unassuming zucchini would pair so perfectly with the bright, light lemon? Interested, keep reading to find out exactly what it takes to make this Lemon Zucchini Bread Recipe.
What Makes This Bread So Good?
First- As mentioned above, the taste combo is really the best. It tastes and feels light and bright.
Second- One thing to love about quick bread is they are QUICK to make. Yes, there is the baking time, and that does take a while, but the actual preparation time is minimal.
Third- You can use this loaf for anything. It is sweet enough to be a dessert, but not too sweet to be breakfast. It is also one of my favorite snacks.
- Whole Wheat Pastry Flour- You really can use any flour you like, but let me explain why I like to use whole wheat pastry flour for this recipe. All whole wheat flours, like refined flours, have different protein levels. They can be used to produce different types of baked goods. When you are baking cookies, cakes, quick breads, etc, I prefer to use a lower protein flour, for a more tender crumb.
- All-Purpose Flour- I almost always use a blend of whole wheat and all-purpose in my baked goods. If you want though, this recipe can go either way. You can use 100% all-pupose, or you can use 100% whole wheat.
- Baking powder- This is used for the leavening.
- Salt- It only takes a little, but makes a huge difference.
- Lemon Zest- The bulk of the lemon flavor in this recipe comes from lemon zest. The most flavor is stored in the oils that are in the zest. Don't skimp here.
- Fresh Lemon Juice- Do not use the bottled concentrate, it is not the same!
- Granulated Sugar- I have not tried this with other sweeteners, but I can tell you the granulated works really well here. I also reduced the sugar in this recipe. If you like it a little sweeter, use ⅔ cup.
- Canola Oil- Although I love the flavor of butter in my baked goods, I prefer the texture canola oil produces. You can also use olive oil here if you prefer.
- Eggs- These are used a binder, for flavor, and for the color in the bread.
- Greek Yogurt- Just like the oil above, Grek yogurt helps create a really moist texture I love in baked goods. I find this really important when you are working with whole wheat baked goods.
- Zucchini- It is hardly zucchini bread without the zucchini, right? I prefer grating it, but you can also throw it in the food processor if you want.
- Milk- you can use any type of milk you like here.
How To Make The Lemon Zucchini Bread
- Start by grating your zucchini, then zest your lemon. Squeeze the zucchini to remove most of the liquid.
- Next, combine your dry ingredients. Mix them as set aside.
- In the next bowl, combine all your wet ingredients, including the zucchini you squeezed. Combine the wet and dry, making sure not to overmix.
- Pour into your prepared pan and bake until it is golden brown and a toothpick inserted comes out mostly clean.
- Allow this to cool for about 7-10 minutes in the pan, then turn out onto a cooling rack. This is delicious eaten right away, or cool.
Baking With Whole Wheat Flour
- Most of us have had bad experiences with whole-wheat baked goods. If they are not baked correctly, they can be dry, tasteless, and really unappealing. However, learning a few tricks can help solve any of these issues.
- I love baking with whole wheat flour, and have done it for a long time! Here are the recommendations I have for this.
- If you are new to baking with whole wheat, start in moderation. This recipe calls for a mix of whole wheat and all-purpose. This is a great blend to start with.
- Another tip is to make sure you are using the right wheat flour for the right baked good. One complaint is that the whole wheat baked goods don't taste like the original. This problem is mostly solved using the right wheat.
- For this recipe, I highly recommend using whole wheat pastry flour.
- The last tip is this. Make sure not to over-mix and make sure not to overbake. In this recipe, only mix to COMBINE, this will keep you from over-mixing. Then make sure not to overbake. Whole wheat absorbs more moisture, so make sure not to overbake or it will be dry and crumbly.
Notes For Making Zucchini Quick Bread
- I love to use the skin of the zucchini when making my bread. If you don't want to use it, simply grate the zucchini before using it.
- Make sure and squeeze out some of the liquid from the zucchini. I mean, you don't have to squeeze all of it out, but a good bit.
- Do not over-mix the bread. It is really important when you combine the dry and wet that you only mix to combine. Do not overdo it, or you will wind up with tough bread.
Can I use regular wheat flour?
You can. Most of the types of wheat flour you find in the store are higher protein flour- white wheat, red wheat, etc. This just means the finished loaf might not be as tender as it is with a lower protein flour. My favorites to use are einkorn, spelt, and white winter wheat.
Other Bread Recipes
Lemon Zucchini Quick Bread
- 1 cups whole wheat pastry flour
- ¾ cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup sugar
- 2 tablespoons lemon zest
- ⅓ cup oil use any neutral flavored oil or butter you choose.
- 2 eggs
- ¼ cup greek yogurt
- 1 cup grated zucchini remember to squeeze and remove all the liquid.
- ¼ cup milk this can be a milk of choice. I used vanilla almond milk, you can use what you like.
- 1 ½ tablespoons fresh lemon juice
- Preheat oven to 350 degrees.Prepare your pan for baking. You can use non-stick spray or brush with melted butter. Combine flour, baking powder and salt in small bowl and set aside.In another bowl, combine the oil and sugar. Mix. Add in eggs, greek yogurt, lemon zest, lemon juice, and milk.Mix the wet and dry, and only combine. Don't over mix. Last add in the grated zucchini. Fold in carefully. Pour into your pan and place in the oven.Bake for about 35-45 minutes. Inserted toothpick should come out clean. Now, sit back and enjoy. You deserve it!