Description
This recipe transforms excess garden zucchini into an elegant, exceptionally moist quick bread. Enhanced by fresh lemon zest and juice, it offers a sophisticated balance of sweetness and sharp citrus brightness, perfect for breakfast or afternoon tea.
Ingredients
- All-Purpose Flour (2 cups)
- Baking powder (1 tsp)
- Fine sea salt (1/2 tsp)
- Fresh Zucchini, shredded (1 1/2 cups)
- Large Eggs (2, room temperature)
- Granulated sugar (1 cup)
- Neutral Oil (1/2 cup)
- Buttermilk (1/2 cup, room temperature)
- Fresh lemon zest (1 Tbsp)
- Fresh lemon juice (1/4 cup)
Instructions
- Heat your oven to 350℉ (175℃). Prepare your four mini loaf pans or one large loaf pan with a thorough coating of cooking spray.
- In a small bowl, whisk together the all-purpose flour, baking powder, and fine sea salt. Set this mixture aside while you prepare the wet base.
- In a large bowl, or the bowl of your stand mixer, beat the two large eggs on medium-high speed for exactly 30 seconds.
- Add the granulated sugar and oil to the eggs. Continue beating on medium speed for 1 to 2 minutes until the mixture becomes pale, thick, and fluffy.
- Add the buttermilk, fresh lemon zest, and lemon juice. Blend these in briefly.
- Add the dry ingredients and the shredded zucchini to the wet mixture. Use a spatula to fold everything together by hand, or use the lowest speed on your mixer. Stop the moment the last streak of flour disappears.
- Divide the batter evenly among your pans. Bake mini loaves for 30 to 34 minutes, or a large loaf for 45 to 50 minutes. The bread is finished when a toothpick inserted into the center comes out with just a few moist crumbs. Let the loaves rest in the pans for 15 minutes before transferring them to a wire rack.
Notes
If you plan on glazing the bread, ensure the loaf is completely cool before application. Applying glaze to warm bread will cause it to melt and soak in rather than form the desired crisp outer layer. For optimal flavor distribution, let the bread sit overnight before slicing, allowing the lemon flavors to fully permeate the crumb. This bread freezes exceptionally well; wrap cooled loaves tightly in plastic wrap and foil before freezing for up to three months.
- Prep Time: 15 mins
- Cook Time: 50 mins
- Category: Dessert
- Method: Baking
- Cuisine: French-Inspired Pastry