Lemon Zucchini Bread
I thought my mom made the best zucchini bread until I added lemon This is a wonderful light zucchini bread thats not too sweet
I thought my mom made the best zucchini bread until I added lemon This is a wonderful light zucchini bread thats not too sweet
- Carbohydrate 24.9001991666667 g
- Cholesterol 17.625 mg
- Fat 9.68064916666667 g
- Fiber 0.742950009114419 g
- Protein 2.27067416666667 g
- Saturated Fat 0.8287875 g
- Serving Size 1 1 serving (58g)
- Sodium 366.794166666667 mg
- Sugar 24.1572491575522 g
- Trans Fat 0.240013 g
- Calories 193 calories
Step-by-step
- Preheat oven to 325 degrees F (165 degrees C). Grease an 8x4 inch loaf pan.
- In a bowl, beat together the zucchini, sugar, egg, and oil. In a separate bowl, sift together the flour, salt, baking soda, and baking powder; stir in the cinnamon and lemon zest. Stir the flour mixture into the zucchini mixture just until blended. Pour the batter into the prepared pan.
- Bake 45 minutes in the preheated oven, until a knife inserted in the center comes out clean. Remove from heat, and cool about 10 minutes before turning out onto a wire rack to cool completely.
Bakers frequently squeeze shredded zucchini before incorporating it into quick bread batter, which strips the vegetable of the internal moisture needed to hydrate the flour properly. Zucchini is roughly ninety-five percent water by weight, and that natural hydration contributes significantly to the crumb structure of the final loaf. Quick breads rely on chemical leaveners like baking soda and baking powder interacting with wet ingredients to create a tender rise. Sifting the all-purpose flour, salt, baking soda, baking powder, cinnamon, and lemon zest together ensures the leaveners distribute evenly through the dry mix, preventing bitter pockets of sodium bicarbonate. Zest contains essential oils that release more aroma when rubbed directly into the sugar before mixing, though direct incorporation into the dry ingredients still yields a bright citrus flavor profile. Mixing the wet and dry components just until blended prevents the gluten strands from developing too much elasticity, which avoids a dense or rubbery texture. An 8x4 inch loaf pan provides the ideal depth for proper heat conduction during the forty-five minutes in an oven preheated to 325 degrees Fahrenheit. A sharp knife inserted into the exact center of the loaf should emerge clean without wet batter clinging to the blade. Allowing the bread to rest inside the pan for ten minutes lets the starches set enough to handle without crumbling, after which transferring it to a wire rack prevents condensation from softening the bottom crust. For dietary modifications, standard all-purpose flour can be swapped for a one-to-one gluten-free baking blend containing xanthan gum without altering the moisture ratio. Stored in an airtight container at room temperature, the loaf remains fresh for up to three days.
