I was out of plain Greek yogurt so I substituted light sour cream. Let cool in pan for 5 minutes before removing loaf from pan. Beat together on medium-low just until … In a bowl sift fllour, baking powder and bicarb of soda and set to one side. I made this recipe last night and it’s absolutely fabulous!! The top of the cake should look dry. . In a large bowl, combine the first six ingredients. Let cool 10 minutes before running a knife around the edges, and gently pulling out to cool on a rack. Loaves will sink if they’re under cooked; if there was too much moisture in your zucchini; or if you made substitutions in the recipe. With the measure 3 cups zucchini, is that before you’ve squeezed out the water or before? Grease a 10 inch tube pan generously with cooking spray and set aside. When thoroughly mixed, add the sour cream and vanilla. Or alternatively, use the syrup and leave out the glaze. I am in full citrus mode here, so when I saw this recipe on pinterest I KNEW I had to make it asap. Milk – I used 2%, but you can use any type of dairy milk. Read More…, Copyright © 2020 The Kitchen Paper on the Cookd Pro Theme, Smoky Jalapeño Ketchup with Sweet Potato Fries ». That’s a little tip I learned from Joy — she’s full of them! Please try again. I combined two different lemon zucchini bread recipes when I made this the first time. For more tasty ways to use those green veggies, try Baking with Vegetables, Lightened up Zucchini Bread, or Zucchini … Add in sour cream and 1 1/2 Tbsp of the lemon juice and mix just until combined. Lemon Extract or Lemon Zest? Prepare a 9x5" loaf pan with parchment paper or lightly oil and set aside. Preheat oven to 350 degrees. As with anything involving citrus and sugar, I highly recommend starting by creaming the butter, sugar, and zest together. I did not peel my zucchini before shredding, so there are many green bits in my cake! You can use full fat plain greek yogurt instead of sour cream for a similar texture. Pre-heat the oven to 160°C/325°F. Zucchini Coconut Bread, Two Peas and Their Pod It does not taste vegetable or strongly of zucchini (to me), but this is definitely a ZUCCHINI bread. Another tip, so you don’t have a soggy loaf, is to squeeze your shredded zucchini before putting it in the batter. How To Make Lemon Sour Cream Pound Cake. kosher salt 1 C. plain whole-milk yogurt (I used sour cream) 1 ⅓ C. sugar, divided 3 extra-large eggs 2 tsp. Fold in zucchini and nuts. https://thekitchenpaper.com/chocolate-coconut-milk-carrot-cake-cupcakes/. Beat the butter with an electric mixer until creamy. In another bowl, beat the eggs, oil, sour cream and vanilla. salt to your shredded zucchini and lemon zest. Ingredient substitution: I used non-fat plain yogourt instead of sour cream, which I didn’t have. Now check your email to confirm your subscription. Required fields are marked *, Rate this recipe You’ll be amazed at how much liquid comes out. Thanks! … To freeze, allow the loaf to cool completely and leave the glaze off. This is an easy lemon zucchini bread glazed with a homemade lemon sauce, and it can be made with Greek yogurt or with … https://therecipecritic.com/blueberry-zucchini-bread-lemon-glaze Both of them called for only 1 cup of shredded zucchini. The recipe has an option for a lemon syrup which adds extra moistness and lemon taste, but you can leave that step out if you want. Required fields are marked *. It’s the mindset that if you can’t eat 100% organic/local/KETO, you might as well just eat junk food. The best way to use up your leftover summer zucchini! In large mixing bowl, beat sugar, oil, and eggs. Whisk in the vegetable oil followed by the coconut milk, vanilla, eggs, and lemon juice. I used yellow summer squash and then did not need to peel them! This is GREAT for baking gifts for Christmas or for those who stop by to visit and you want to share with others. Add the sour cream and vanilla and mix well. Lookout! Most recipes call for adding the zest later, but by adding it with the sugar it’ll release more flavor with the friction of rubbing against the sugar! Ingredient Tips: Sour Cream – The sour cream is what makes the bread moist and delicious. Chocolate Wave Zucchini Bread, Taste and Tell. ★☆ Drizzle over the top of loaves when cool. To reduce calories in the loaf. Zucchini bread can be stored at room temperature wrapped in saran wrap or placed in airtight container. In a mixing bowl, whisk together the flour, baking soda, baking powder and salt. I was trying to think of a fun new flavor to bake when I saw Kristen’s, Dine and Dish, Sinful Lemon Cake. Chocolate carrot cake cupcakes sound like a wonderful idea! Add flour mixture in 3 batches, alternating with sour cream, beating batter briefly after each addition. Gently stir ... loaves, 2 medium loaves, or 1 (10 inch) bundt. This is definitely a recipe for people who like zucchini and don’t mind being aware of it in their food; people who are quite sensitive to textures or don’t like the idea of zucchini in baking might be turned off. Cream together the butter and sugar at high speed in a stand mixture until it’s fluffy and starting to look white, about 5 minutes, add sour cream … So glad you enjoyed it. Cream together the butter, sugar, and lemon zest until light and fluffy. Adapted From Barefoot Contessa Ingredients. Baking made easy! How to Freeze Lemon Zucchini Bread. It’s drizzled with a simple lemon glaze that doubles the great lemon flavor. Add the sugar and beat until light and fluffy. Sour Cream in the loaf. Add the eggs one at a time, mixing until fully incorporated between each. Thanks for sharing you changes. This is an easy lemon zucchini bread glazed with a homemade lemon sauce, and it can be made with Greek yogurt or with sour cream! … I bought my mini loaf pans on Amazon. When fully cooled, mix the cream cheese, lemon juice, and powdered sugar together to make a glaze. This is because of the strong aroma of the lemon extract. Pour the mixture into the two loaf pans (or mini pans). Stirring, slowly drizzle the melted butter to the wet mixture. (Bake mini loaves for 30–35 minutes or muffins for 18 minutes.). I would make it again. People now beg me to make it for them because it is the best lemon loaf they’ve ever tasted and I have to agree! Preheat oven to 350 degrees. Add dry ingredients and mix just until combined. Thanks for stopping by! Use a whisk to blend the dry ingredients thoroughly. Combine flour, baking soda, and salt, in a bowl and whisk to combine. Grease and flour 2 loaf pans (I used 4 mini loaf pans) and set aside. The beautiful crumb is speckled with … They were awesome! A moist, tender lemon quick bread loaded with peeled and grated zucchini so no one will ever no they’re eating veggies. This zucchini loaf freezes beautifully! baking powder, ¼ tsp. It's topped with a creamy vanilla bean glaze, and it makes the most perfect breakfast, afternoon snack, or dessert! Pour the lemon bread batter into the bread pan. Choose crust color and loaf size if available. Stir at low speed (to keep flour from flying all over the kitchen) just until blended. Lemon Zucchini Bread is one of our favorite quick bread recipes during the summer months! Your email address will not be published. Pour into your loaf pan and bake for 40-45 minutes or until a toothpick in the center comes out clean with a few moist crumbs. In a medium bowl, whisk together the flour, salt, baking soda and baking powder. I made this last night, following your recipe with a few small changes (included below) and was quite pleased with the result. Other recipe adjustments: I added 2 tsp of lemon extract for more lemon taste and cut the sugar to only 1/2 cup total. In a small mixing bowl combine the sour cream, milk and lemon juice, mix together until smooth. Add the glaze after the bread is thawed out from the freezer. It will smell VERY good! Zesty Lemon Zucchini Bread. Finally, mix in the shredded zucchini, nuts and/or raisins. The glazed lemon bread will take 20-30 minutes to thaw if in slices. In large mixing bowl, beat sugar, oil, and eggs. Stir in soured cream and lemon juice, then gradually add the flour mixture and beat till smooth and evenly combined. (So does this- love the idea of zuchini bread and something other than chocolate) Did you ever end up making them? Add the flour, baking powder and salt and blend just until combined. Place the shredded zucchini on a paper towel and lightly dab the zucchini so that it's not so wet. All Rights Reserved. Thanks Katya – glad you enjoyed the bread. Set aside. I made two mini loaves and a 7 inch cake; baking time for these was around 38 minutes at 350F. Cool 10 minutes in pan on a wire rack; remove from pan, and cool completely on a wire rack before cutting. Add eggs, one after another, and beat till fluffy. In a large bowl, combine the all-purpose flour, 3/4 cup of granulated sugar, the baking powder and soda, and salt. Preheat the oven to 350 F. Butter a large loaf pan, or two small loaf pans, and line with buttered parchment. I hope it turned out for you! zucchini, vanilla, baking powder, eggs, flour, salt, oil, sugar and 3 more. A must try! https://ohmrstucker.com/zucchini-bread-done-right-recipe-two In a large bowl, whisk together the flour, baking powder, sugar, and salt. This moist lemon zucchini bread loaf is filled with fresh grated zucchini, freshly squeezed lemon juice and topped with a sweet lemon glaze! She was, well, less than enthused about the sound of this magical Lemon Zucchini Bread. Thanks for stopping by — welcome to The Kitchen Paper! Bake for 50 minutes, or until a cake tester comes out clean. Beat with an electric mixer until fluffy. In another bowl beat butter and sugar till creamy. I’m definitely a fan of traditional zucchini bread, but this one is so summer-y and different. Combing the fresh tangy flavor of lemon, the moistness that zucchini provides, and the satisfying crunch of poppy seeds, this bread will become a favorite. I did end up making them! 3 large eggs 1 cup granulated sugar 1 cup (8 ounces) sour cream or Greek yogurt (lite okay) 1/2 cup canola or vegetable oil Add the dry ingredients slowly to the egg mixture. Hugs. An average lemon will provide you with about 3 tablespoons of lemon juice. Add the dry ingredients to the wet ingredients and beat until incorporated. I shredded up 1 medium zucchini and it equaled about 2 cups packed or 3 cups loosely scooped shredded zucchini. With mixing speed on low, alternate adding the dry ingredients and the wet ingredients in three separate additions. Squeeze the excess liquid from the zucchini, then add it to the batter. Tag @thekitchenpaper on Instagram and hashtag it #thekitchenpaper, Filed Under: Breads Tagged With: Cake, glaze, lemon, lemon loaf, zucchini, zucchini bread. This recipe was adapted from my favorite Chocolate Chocolate Chip Zucchini Bread recipe. Preheat oven to 350 degrees. Stir into dry ingredients just until moistened. I didn’t think it was possible for Atlanta to be colder than Bozeman… but apparently it is! Who doesn't love a good Lemon Loaf? Cream together the butter, sugar, and lemon zest until light and fluffy. ★☆, I'm Mary! Combine flour, baking soda, and salt, in a bowl and whisk to combine. Over the past few years I’ve whipped up probably 6 batches of lemon zucchini bread and 2 batches of muffins. Whole Wheat Zucchini Banana Chocolate Chip Muffins, How Sweet It Is Divide batter between pans. Add enough milk to measure 1/2 cup. Or a small loaf and some cupcakes! My brain has been turning everything into cupcakes lately (weird). We didn’t add a glaze, but a glaze would definitely help take this from ‘sweet afternoon snack’ to ‘dessert’ (as would, I’m sure, using the full 1 cup of sugar). Little disappointed they didn’t come out higher. A moist sweet homemade loaf with a simple glaze, perfect for every occasion. I have a few cold-weather soups to share with you in the next few weeks (which I’ve been eating non-stop), but I thought today called for some veggies hidden in sugar. Mix in zucchini just until combined. Combine sugar and butter in a large bowl; beat with an electric mixer until smooth and creamy. Preheat the oven to 350 degrees and prepare 6 mini loaf pans with parchment paper. Add the sour cream, and mix until incorporated. Everyone else is suffering crazy cold temperatures, and we’re here in balmy 20-40 F weather! Add the eggs one at a time, mixing until fully incorporated between each. The lemon zucchini combination in this Lemon Zucchini Bread is delicious! Add sour cream, eggs, oil and vanilla extract to the sugar mixture and beat until smooth. I haven’t tried it, but brown sugar would probably work in this recipe. Sour Cream Lemon Glaze. I used a cheesecloth, but you could use any meshy material. It is a phenomenal way to use up those overflowing zucchini that you have gathered from your garden, I can’t be the only one with zucchini coming out of my ears! Pingback: Pineapple- Zucchini Bread | Recipe Girl. Add the lemon juice and vanilla. BOOM! Zucchini cake! Mix to combine, taking care to not over-mix. Luckily, I had a zucchini in the fridge ready for using. Mix in lemon zest, vanilla, and sour cream, beat to combine. It was very stiff and needed to be pressed into shape and smoothed into my pans, but it baked up nicely into a moist, zucchini-heavy bread. Cream together the butter, sugar, and lemon zest until light and fluffy. This looks amazing not like your typical zucchinni bread. You will also need two Tablespoons of lemon zest and two tablespoons of fresh lemon juice. I know this is kind of a trendy recipe right now, but I’ve been testing lemon zucchini bread recipes for over two years now, and I’ve finally found the one! Lemon Zucchini Bread can be frozen for 3 months. Whole Wheat Zucchini Banana Chocolate Chip Muffins, http://projects.nytimes.com/qa/events/thanksgiving-help-line/question/8484. I’ll take a look. I host a recipe linky every friday hope you will visit me then!! Whisk together powdered sugar, lemon juice and food coloring if using to create a thin glaze. There was an error submitting your subscription. the ingredients say baking powder and the directions say add the baking soda.. My 2 loafs are currently baking- sure hope it’s baking powder because that’s what i used. I had squeezed out the water, then measured it and thought…that’s a lot of zucchini! Hi Samantha – I did a little bit of research and stumbled on this article http://projects.nytimes.com/qa/events/thanksgiving-help-line/question/8484. baking soda, ¼ tsp. Zucchini Lemon Loaf with Lemon Cream Cheese Icing. I develop recipes in Portland, OR when I'm not out exploring the PNW, practicing yoga, or building websites. You don’t need to peel it, but I wanted it to look like bright summer sunshine. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. I added a link to the pans at the bottom of the post. (Reserve remaining sour cream... over and around loaf. Grease a loaf tin. Thank you for the recipe! sour cream, lemon extract, fresh blueberries, baking powder, lemon juice and 8 more. Stopping by SRC FB group. ★☆ Grease an 8 by 4-inch loaf pan and set aside. Sour Cream Blueberry Zucchini Bread fromscratchtoplate. If you need a quick and easy recipe for brunch or for an afternoon snack, you should try our recipe for Lemon Zucchini Bread. I think my next veggies-in-sugar creation will be chocolate carrot cake cupcakes! Place the loaf on a cooling rack and cool for 15 minutes. Preheat the oven to 350 F. Butter a large loaf pan, or two small loaf pans, and line with buttered parchment. There would be one last hurrah at my house too. It is a lot of zucchini. It’s moist and tender , … Since I was also adding vegetable oil and sour cream, I increased the flour from 2 cups to 3 cups. grated lemon zest (2 lemons) ½ tsp. *Tip: I like to use a salad spinner to spin out excess water in the zucchini. Add the sour cream, and mix until incorporated. How To Make Lemon Zucchini Bread With Crumb Topping. I feel like Montana is getting away with a serious weather crime right now. Set aside. This Lemon Zucchini Bread with Vanilla Bean Cream Cheese Glaze is incredibly flavorful, super moist, and just the right amount of lemony. Success! I grew up making homemade sweet breads for my family and I love sharing these easy, amazing recipes. You can keep the bread at room temperature for up to 2 days or 1 week in the refrigerator. Substitute Greek or plain [lower fat] yogurt for the sour cream. It was moist and super flavorful. Transfer to two greased 9x5-in. Add to butter mixture alternately Lemon Loaf Cake. The 2 Tbsp for the glaze is separate from (in addition to) the juice of the whole lemon. Add eggs, sour cream, and lemon extract. Just eat half a slice It will keep for 3-4 days. In a bread machine pan, place the sour cream mixture, butter, egg, lemon peel, sugar, salt, baking soda, flour and yeast in order suggested by manufacturer. Add sugar and lemon zest to a large mixing bowl and whisk together releasing the lemon essential oil. Select sweet bread setting. Turn off the mixer. Prepare a 9x5" loaf pan with parchment paper or lightly oil and set aside. Everyone LOVED this loaf! Carefully fold the dry ingredients into the wet ingredients. In a large bowl, whisk together the flour, baking powder, sugar, and salt. You could also wrap it in towel and squeeze out excess water. This is the best Lemon Zucchini Bread recipe! Beat on medium until well-combined. Lemon and Blueberry Bread Inspired by Charm. This super flavorful and moist bread tastes great for dessert, as a snack, or even for breakfast or brunch. Combine 8 ounces of softened cream cheese with 1 tablespoon of fresh lemon juice, 1 teaspoon of finely grated lemon zest, and 1 or 2 tablespoons of powdered sugar, or to taste. In a measuring cup, combine sour cream and lemon juice. Add in oil and eggs and mix until combined. Combine powdered sugar, lemon juice and 1 tbsp of cream (or milk). Thanks for letting me know! About 1 hour before serving: Prepare Tuna Loaf: Preheat oven to 350 ... bread crumbs, eggs, lemon juice, salt, pepper, 1/2 cup sour cream. Confused – does the juice of the whole lemon go into the cake batter or do you take out the 2 Tablespoons for the glace? The sound of this magical lemon zucchini bread scooped shredded zucchini on a paper towel lightly. Eating veggies and beat until light and fluffy recipe ★☆ ★☆ ★☆ ★☆ ★☆ ★☆ ★☆ ★☆ ★☆ ★☆ ★☆... Muffins for 18 minutes. ) cups packed or 3 cups loosely scooped zucchini! Chocolate carrot cake cupcakes sound like a wonderful idea and 2 batches of muffins zucchini! Combine flour, the sugar mixture and beat until light and fluffy not peel my zucchini before shredding so! That it 's topped with a serious weather crime right now completely and leave out water! Use a salad spinner to spin out excess water Bean glaze, for. 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The bowl of an electric stand mixer mix sugar with lemon zest until light and fluffy ’ here... Also wrap it tightly in saran wrap then freeze for up to 3 months definitely zucchini... Does not taste vegetable or strongly of zucchini I ’ d really need more to. Sound like a wonderful idea this is great for dessert, as a snack, when. Inspiration I needed 7 inch cake ; baking time for these was around 38 minutes at 350F lemon really and... Loaves, 2 medium loaves, or two small loaf pans ( I used mini pans! Thought…That ’ s full of them called for only 1 cup of flour, fresh blueberries, zest... All-Purpose flour, baking powder, sugar, and it makes the most perfect breakfast, afternoon,... Made two mini loaves for 30–35 minutes or muffins for 18 minutes. ),... By 4-inch loaf pan with parchment paper cooking spray and set aside thoroughly mixed, add sour. Low speed ( to keep flour from flying all over the past few years I ’ m sharing... Juice to get the right consistency to the egg mixture 30–35 minutes or until a lemon zucchini loaf with sour cream... A 9x5 '' loaf pan, or dessert little bit of research and stumbled this... Everyone, right to not over-mix room temperature wrapped in saran wrap or in... Lemons ) ½ tsp from one lemon cheesecloth, but if you have a long time – about to... Frozen for 3 months cups all-purpose flour, salt, baking powder and salt blend. Bowl and whisk to combine than Bozeman… but apparently it is glazed lemon bread will 20-30! Zucchini & chocolate lemon zucchini loaf with sour cream 5 minutes before running a knife around the edges, and cool for 15 minutes )! Average lemon will provide you with about 3 tablespoons of lemon extract can be frozen for months. More or less lemon juice to get the right amount of lemony mix well loaves a! Grated zucchini and then fold in the dry ingredients thoroughly the baking powder, and it turns out every! Prepared pan and set aside glaze off small mixing bowl, whisk together butter! Muffins for 18 minutes. ) Chip zucchini bread with Crumb Topping on using brown sugar, mix! 3Tbl fresh lemon juice then freeze for up to 3 cups zucchini freshly. You with about 3 tablespoons of lemon zest and two tablespoons of lemon extract, fresh,... Have a long time – about 50 to 60 minutes. ) stand mixer mix sugar lemon. This loaf dairy-free cupcakes sound like a wonderful idea recipe linky every friday hope you visit... Loaf from pan, or dessert grew up making homemade sweet breads for my family I. In the shredded zucchini cream and vanilla extract to the sugar and butter together in a bowl whisk. Like bright summer sunshine, then gradually add the sour cream, and! Made this recipe, salt, in a separate bowl, combine the one... %, but brown sugar, white sugar, I had squeezed out the glaze is separate from ( addition! The measure 3 cups to butter mixture alternately stir the sour cream and vanilla: sour cream more info know... And bake for 50-60 minutes or muffins for 18 minutes. ) organic/local/KETO, you might well. Link to the batter medium bowl, combine the first six ingredients beat eggs... Minutes to thaw if in slices it was possible for Atlanta to be than... A tangy delicious sweet easy lemon bread batter into the bread pan to other readers my zucchini before shredding so! Only 1 cup of flour, fresh blueberries, baking powder use the syrup and leave out water! Amazing not like your typical zucchinni bread building websites ’ d really need more info to.! ★☆ ★☆, I highly recommend starting by creaming the butter, purpose! And flour 2 loaf pans ( I used mini loaf pans with parchment.! A zucchini bread can be helpful to other readers for a similar texture until an inserted toothpick out... Your oven to 350 F. butter a large bowl, combine eggs, flour baking... Taste vegetable or strongly of zucchini ( to keep flour from flying all the! Bake mini loaves and a 7 inch cake ; baking time for these was 38! Practicing yoga, or dessert zucchini bread can be helpful to other readers and line with buttered parchment chocolate.! Or even for breakfast or brunch right now and bake for 50-60 minutes or until toothpick! Cream is what makes the bread moist and delicious recipe individual serving loaves I used a cheesecloth, this... Sweet breads for my family and I love sharing these easy, amazing recipes squeeze the excess liquid from zucchini! — welcome to the wet ingredients and beat till smooth and evenly.. Vanilla Bean glaze, lemon zucchini loaf with sour cream sour cream, which I didn ’ t need to sub the... Minutes or muffins for 18 minutes. ) for those who stop by to visit and you!!