Delicious Zucchini Bread with Superb Lemon Butter
Transform your classic zucchini bread into an irresistible treat with this recipe for *Delicious Zucchini Bread with Superb Lemon Butter*. This moist and tender loaf combines the subtle sweetness of grated zucchini with the warm aroma of cinnamon for a comforting homemade flavor. But what truly sets this recipe apart is the creamy, zesty lemon butter that's whipped to perfection with fresh lemon zest and juice, creating a tangy-sweet spread that elevates each slice into gourmet-worthy territory. Ready in just over an hour, this easy-to-make quick bread is perfect for breakfast, brunch, or an afternoon snack. Slice, slather, and savor the ultimate pairing of wholesome zucchini bread and bright, citrusy butter. Perfect for sharing—or keeping all to yourself!
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Recipe Information
Ingredients
- 2 cups, grated zucchini
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 2 large eggs
- 1 cup granulated sugar
- 0.5 cup, packed light brown sugar
- 0.75 cup vegetable oil
- 1 teaspoon vanilla extract
- 0.5 cup, softened unsalted butter
- 1 tablespoon lemon zest
- 2 teaspoons lemon juice
- 2 tablespoons powdered sugar
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line with parchment paper.
Place the grated zucchini on a clean kitchen towel and gently squeeze out the excess moisture. Set aside.
In a large mixing bowl, combine all-purpose flour, baking soda, baking powder, cinnamon, and salt. Whisk together and set aside.
In another bowl, beat the eggs, granulated sugar, and light brown sugar until smooth. Mix in the vegetable oil and vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Fold the grated zucchini gently into the batter until evenly distributed.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
To make the lemon butter, beat the softened unsalted butter with a hand mixer until creamy.
Add lemon zest, lemon juice, and powdered sugar to the butter. Continue beating until light, fluffy, and well incorporated.
Serve the zucchini bread sliced with a generous dollop of lemon butter spread on top.
Nutrition Facts
Calories |
2757 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.7 g | 78% | |
| Saturated Fat | 31.7 g | 158% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 496 mg | 165% | |
| Sodium | 5921 mg | 257% | |
| Total Carbohydrate | 528.6 g | 192% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 337.3 g | ||
| Protein | 41.0 g | 82% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 250 mg | 19% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 1233 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
