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Ina Garten Lemon Zucchini Bread

The zesty lemon taste, ultra-moist interior, and fine crumb of this Ina Garten Lemon Zucchini Bread will make it your new summertime dessert obsession. The zucchini and olive oil both play important roles in keeping the bread moist and light while also giving it a great overall texture. The meal stands out thanks to its delicious lemon flavor, which is tough to resist.

Ina Garten Lemon Zucchini Bread
Ina Garten Lemon Zucchini Bread

Why You’ll Love This Recipe

  • You probably have all of the necessary components on hand now, as they are pantry staples.
  • Making something gluten-free is as simple as switching to a different variety of flour.
  • It looks good enough to be served at a celebratory brunch or party.
  • You may bake this bread ahead of time and store it in the freezer for up to six months since it keeps well both fresh and frozen.
  • This lemon zucchini bread may easily be adapted into muffin form, allowing for convenient individual servings.

Ina Garten Lemon Zucchini Bread Ingredients

This lemon loaf has a crumb that is just the right amount of soft and supple, and it has a taste that is perfectly sharp from the lemon. The following are the components that you will require:

  • Zucchini. The recipe’s undisputed showpiece ingredient! We are going to put in three cups’ worth of shredded zucchini. The good news is that tender-skinned zucchini do not require peeling prior to preparation. Simply shred roughly two to three medium zucchinis using a box grater after washing the zucchinis.
  • Sugar. In order to get the best possible flavor, this recipe calls for both brown sugar and regular sugar to be used.
  • Eggs. To aid in the process of binding the ingredients and to guarantee that the loaf bakes evenly, you will need three big eggs.
  • Lemon Zest. Essential for imparting a lemon taste throughout this bread!
  • Vanilla Extract. for a heightened sense of flavor and sweetness.
  • Olive oil. is a means of adding more fluids and giving your body a boost of lipids that are good for your heart. If you choose, you may use melted coconut oil, vegetable oil, or canola oil instead of the olive oil called for in the recipe.
  • Flour. Utilize all-purpose flour, white whole wheat flour, whole wheat pastry flour, or any mix of the three for the greatest possible outcomes while baking. Although I haven’t tested it, I think that gluten-free flour that is equivalent to regular flour will work just well.
  • Baking Powder & Baking Soda. By using these two components, you can ensure that your loaf will have the ideal rise and texture.
  • Salt. to highlight each and every one of the delectable tastes.
  • Poppy Seeds. They are not required in any way, but I really like the additional texture that they lend to this bread.
  • Glaze. You only need powdered sugar and fresh lemon juice to make a glaze that is tangy and sweet at the same time.

Do You Peel Zucchini For Bread?

When you are baking bread with zucchini, it is not required to peel the zucchini before you use it. The skin of zucchini is papery and will become more pliable after being baked. You (or your children) won’t even be able to tell the difference! In addition, the peel contains a significant amount of the fruit’s vitamin and mineral content.

What Is The Best Method For Grating Zucchini For Bread?

It is highly recommended that you grate the zucchini before adding it to the bread (and not dice or chop it). You want every bite of this zucchini bread to be filled with those delectable little flecks of wetness. To shred your zucchini, you should make use of the bigger side of a square cheese grater.

You are going to want to squeeze the zucchini to remove the majority of the water. To do this, I like to place the shredded zucchini inside a thin dishtowel and then wring the towel over the sink to extract as much liquid as possible.

Can This Recipe Be Used To Create Muffins Instead Of Bread?

Yes! Pour the mixture into a muffin tray that has been oiled to transform these loaves of bread into muffins. Bake at 350ºf for 15 minutes. The full recipe should yield around 18 muffins.

How To Make Ina Garten Lemon Zucchini Bread

  • Preheat your oven to 350oF. Wring off all of the juice from the zucchini using paper towels or a thin dish towel and leave aside.
  • Line a 9-inch loaf pan with parchment paper or generously spray with nonstick cooking spray.
  • In a large mixing bowl, combine the sugars, eggs, lemon zest, and vanilla extract until thoroughly combined. Whisk in the olive oil gently until it’s well incorporated.
  • In a small bowl, gently mix the flour, salt, baking powder, baking soda, and poppy seeds. Stir in the zucchini until it is equally distributed in the batter. It may appear like there is too much zucchini, but don’t worry, it will be great once baked.
  • Fill the prepared pan halfway with the batter. Bake for 1 hour and 5-10 minutes on the center shelf of the oven. I checked my loaf after an hour and left it in the oven for another 5 minutes, and it was great. The bread’s outer crust should be firm to the touch and golden brown. If the bread appears to be browning too rapidly, gently cover it with aluminum foil after approximately 30 minutes of baking to help prevent the top and sides from becoming too brown.
  • Allow the bread to cool in the pan for about 20 minutes. Transfer to a wire cooling rack.

Glaze

  • In a small mixing bowl, blend powdered sugar and lemon juice until thoroughly incorporated. Drizzle glaze over the bread while it is still on the cooling rack.
Ina Garten Lemon Zucchini Bread
Ina Garten Lemon Zucchini Bread

What To Serve With Lemon Zucchini Bread?

  • Italian Wedding Soup
  • Taco Soup
  • Beef Stew Crockpot
  • Instant Pot Stew Salmon
  • Brunswick Stew
  • Vegetable Cold Salad
  • Tuna Salad Nicoise
  • Vegetable Beef Soup

How Do You Know When The Lemon Zucchini Bread Is Cooked?

Check the doneness of the Lemon Zucchini Bread by inserting a toothpick into the center and seeing if it emerges untouched. Bread that browns too rapidly can be prevented by tenting the top with foil.

How To Store Lemon Zucchini Bread?

  • In The Fridge. Bread, like most other handmade baked foods, keeps best when refrigerated. You may keep the lemon zucchini bread for a while if you put it in an airtight container, cover it with plastic wrap, or put individual servings in a plastic bag with a zip top. It may be stored for up to 5 days in the fridge. The bread is suitable for consumption cold, after a quick toast in a toaster oven, or after 25 seconds in the microwave.
  • In The Freezer. Lemon zucchini bread may be frozen for up to three months if it is first wrapped in aluminum foil, then in plastic wrap. Allow to defrost at room temperature overnight, then remove the plastic wrap before reheating at 350 degrees for 10 to 15 minutes. If you want to save time, you may freeze it without the glaze, then add it when it’s defrosted.

Recipe Tips

This recipe is actually fairly simple, and below you will find our best advice for ensuring that it turns out beautifully every time.

  • It Is Essential That The Zucchini Be Dried. Because certain zucchinis, such as those produced in a home garden, have more moisture than others, I would recommend shredding the zucchini around half an hour before making the dish. Because of this, it will have the opportunity to shed any surplus water. After that, squeeze it and then wipe it dry before adding it to the mixture. If you neglect this step, the zucchini bread will have too much liquid and will not bake properly.
  • Take The Appropriate Amount Of Flour. When there is an excess of flour, baked items might become dry and crumbly. First, sift the flour into a dry measuring cup, then use a level to determine how much more flour you need (without shaking the measuring cup). Utilize food scales for even more accurate measurements if you have access to them.
  • Do Not Over-Mix Batter. Mix the liquid and dry ingredients together by gently folding them together with a big spoon or spatula, and continue mixing until the mixture is barely moistened. You should not use a whisk. When the batter is overmixed, it might result in bread that is difficult.

Try More Recipes:

Ina Garten Lemon Zucchini Bread Nutrition Facts

Amount Per Serving

  • Calories 169
  • Total Fat 4.8g
  • Saturated Fat 0.4g
  • Cholesterol 0.1mg
  • Sodium 211.5mg
  • Potassium 80.2mg
  • Total Carbohydrate 29.1g
  • Dietary Fiber 2.5g
  • Sugars 12.8g
  • Protein 3.8g
  • Vitamin A 5.4%
  • Vitamin C 1.9%
  • Calcium 5%
  • Iron 1.6%

Nutrition Facts Source: Source

Ina Garten Lemon Zucchini Bread

Difficulty:BeginnerPrep time: 20 minutesCook time:1 hour 5 minutesRest time: minutesTotal time:1 hour 25 minutesServings:12 servingsCalories:169 kcal Best Season:Available

Description

The zesty lemon taste, ultra-moist interior, and fine crumb of this Ina Garten Lemon Zucchini Bread will make it your new summertime dessert obsession. The zucchini and olive oil both play important roles in keeping the bread moist and light while also giving it a great overall texture. The meal stands out thanks to its delicious lemon flavor, which is tough to resist.

Ingredients

  • Optional glaze

Instructions

  1. Preheat your oven to 350oF. Wring off all of the juice from the zucchini using paper towels or a thin dish towel and leave aside.
  2. Line a 9-inch loaf pan with parchment paper or generously spray with nonstick cooking spray.
  3. In a large mixing bowl, combine the sugars, eggs, lemon zest, and vanilla extract until thoroughly combined. Whisk in the olive oil gently until it’s well incorporated.
  4. In a small bowl, gently mix the flour, salt, baking powder, baking soda, and poppy seeds. Stir in the zucchini until it is equally distributed in the batter. It may appear like there is too much zucchini, but don’t worry, it will be great once baked.
  5. Fill the prepared pan halfway with the batter. Bake for 1 hour and 5-10 minutes on the center shelf of the oven. I checked my loaf after an hour and left it in the oven for another 5 minutes, and it was great. The bread’s outer crust should be firm to the touch and golden brown.
  6. If the bread appears to be browning too rapidly, gently cover it with aluminum foil after approximately 30 minutes of baking to help prevent the top and sides from becoming too brown.
  7. Allow the bread to cool in the pan for about 20 minutes. Transfer to a wire cooling rack.

Notes

  • It Is Essential That The Zucchini Be Dried. Because certain zucchinis, such as those produced in a home garden, have more moisture than others, I would recommend shredding the zucchini around half an hour before making the dish. Because of this, it will have the opportunity to shed any surplus water. After that, squeeze it and then wipe it dry before adding it to the mixture. If you neglect this step, the zucchini bread will have too much liquid and will not bake properly.
  • Take The Appropriate Amount Of Flour. When there is an excess of flour, baked items might become dry and crumbly. First, sift the flour into a dry measuring cup, then use a level to determine how much more flour you need (without shaking the measuring cup). Utilize food scales for even more accurate measurements if you have access to them.
  • Do Not Over-Mix Batter. Mix the liquid and dry ingredients together by gently folding them together with a big spoon or spatula, and continue mixing until the mixture is barely moistened. You should not use a whisk. When the batter is overmixed, it might result in bread that is difficult.
Keywords:Ina Garten Lemon Zucchini Bread, Lemon Zucchini Bread
Nutrition Facts

Servings 12


Amount Per Serving
Calories 169
% Daily Value *
Total Fat 4.8g8%
Saturated Fat 0.4g2%
Cholesterol 0.1mg1%
Sodium 211.5mg9%
Potassium 80.2mg3%
Total Carbohydrate 29.1g10%
Dietary Fiber 2.5g10%
Sugars 12.8g
Protein 3.8g8%

Vitamin A 5.4%
Vitamin C 1.9%
Calcium 5%
Iron 1.6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.