Description
Ina Garten’s lemon zucchini bread delivers a perfect balance of citrusy brightness and moist garden-fresh flavor. Packed with tangy lemon notes and subtle zucchini richness, this bread promises a delightful slice of summer comfort that completes any breakfast or afternoon tea moment.
Ingredients
Scale
Main Ingredients:
- 2 cups grated zucchini
- 3 large eggs
- 1 cup light olive oil, not extra-virgin
- 3 cups all-purpose flour
- 2 cups granulated sugar
Flavoring Ingredients:
- Zest of 2 large lemons
- 1 tablespoon fresh lemon juice
- 1 ½ teaspoons vanilla extract
Leavening and Seasoning Ingredients:
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
Glaze Ingredients:
- 2 cups powdered sugar
- 3 tablespoons fresh lemon juice
Instructions
- Preheat the oven to 325 degrees Fahrenheit (165 degrees Celsius). Thoroughly grease and flour two 8×4 inch (20×10 centimeters) loaf pans to prevent sticking.
- In a spacious mixing bowl, thoroughly combine the flour, salt, baking soda, and baking powder using a whisk. Set this dry ingredient mixture aside for later incorporation.
- Create a fragrant base by mixing granulated sugar with freshly grated lemon zest in another large bowl. Massage the ingredients together using fingertips until the zest is evenly distributed and releases its aromatic oils.
- Incorporate eggs, light olive oil, one tablespoon of lemon juice, and vanilla extract into the sugar-zest mixture. Whisk until the ingredients form a smooth, homogeneous blend.
- Gently fold the dry ingredient mixture into the wet ingredients, stirring minimally to prevent gluten development. The goal is to create a light, tender batter without overmixing.
- Gently fold the grated zucchini into the batter, ensuring even distribution throughout the mixture.
- Carefully divide the batter between the prepared loaf pans, smoothing the tops with a spatula for even baking.
- Bake for 60 to 65 minutes, or until a toothpick inserted into the center of the loaves emerges completely clean. The bread should have a golden-brown exterior and spring back when lightly touched.
- Remove from the oven and allow the loaves to rest in the pans for 15 minutes, providing time for initial cooling and structural stabilization.
- Carefully loosen the bread edges with a knife and transfer to a wire cooling rack. Let the loaves cool completely to room temperature.
- Prepare the glaze by whisking powdered sugar with three tablespoons of lemon juice until achieving a smooth, pourable consistency.
- Once cooled, drizzle the lemon glaze over the top of the loaves, allowing it to cascade down the sides. Slice and serve the lemon zucchini bread, celebrating its vibrant flavors and tender crumb.
Notes
- Zucchini transforms this quick bread from ordinary to extraordinary, infusing unexpected moisture and nutritional value.
- Fresh lemon zest awakens flavor complexities, creating vibrant citrus undertones that elevate the entire recipe.
- Light olive oil guarantees an incredibly tender crumb, maintaining softness for multiple days after baking.
- Grate zucchini using medium-sized vegetables with firm consistency and minimal seed content for optimal results.
- Room temperature eggs ensure seamless ingredient incorporation and consistent batter texture.
- Prevent tough bread by gently mixing ingredients, stopping just until components are fully combined.
- Freezing individual slices between parchment paper provides convenient breakfast or snack options.
- Wrap leftover bread tightly in plastic wrap or foil, storing at room temperature for 3-4 days maximum.
- Optional mix-ins like chopped nuts or dried cranberries introduce delightful textural dimensions.
- Dust with powdered sugar glaze for a sweet finish complementing subtle lemon and zucchini flavors.
- Confirm bread doneness by inserting a wooden skewer, which should emerge completely clean.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 499
- Sugar: 43 g
- Sodium: 161 mg
- Fat: 24 g
- Saturated Fat: 3 g
- Unsaturated Fat: 21 g
- Trans Fat: 0 g
- Carbohydrates: 66 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 70 mg