レモンズッキーニブレッド

Name: レモンズッキーニブレッド
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 1 1/2 cups (180g) all-purpose flour; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 3/4 cup (150g) granulated sugar; 1 tablespoon lemon zest *; 2 large eggs; 1/2 cup (118ml) vegetable oil; 1 tablespoon freshly squeezed lemon juice; 1 cup (200g) finely grated zucchini, skin on; 1/2 cup confectioner's sugar; 3/4 tablespoon freshly squeezed lemon juice; 1/8 teaspoon pure vanilla extract; pinch of salt

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This delicious lemon zucchini bread is delightfully moist and tender from the addition of freshly grated zucchini. It is infused with fresh lemon and also drizzled in a sweet and tangy lemon glaze that gives it even more bright, citrus flavour. The burst of lemon in this quick bread is perfect for summer, making this recipe fantastic for using up ripe, late-summer zucchinis. And, it's quick and easy to make. This recipe is the best!

A lemon zucchini bread on a cutting board surrounded by flowers.

Lemon zucchini bread is perfect for breakfast, dessert, or an anytime snack. Have a slice as the perfect companion to your coffee. I find myself cutting off a little slice here and there to enjoy throughout the day. While it is called a bread, it is easily passable for a snacking cake (it's a touch sweet, but not overly).

Close up of sliced lemon zucchini bread.

材料
代用
作り方
キッチングッズ
保存
美味しく作るコツ
FAQ
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F.A.Q.

For other delicious breads that make the perfect snack, I highly recommend that you check out my バターミルクバナナブレッドとストロベリーバナナブレッド recipes that are both simply delectable.

A lemon zucchini bread drizzled with sweet lemon glaze.

材料

ズッキーニ - Zucchini adds moisture to baking, similar to how bananas are used in banana breads. Make sure to leave the skin on to give your loaf pretty green flecks throughout. If you don't want the green, peel your zucchini before grating or use yellow zucchini.
レモンの皮のすりおろし - When zesting the lemon, make sure to just get the yellow, outer part of the rind and not the white, bitter pith underneath. Using a マイクロプレイン社のゼスターグレーター makes this step easy.
絞りたてレモン果汁 - Using freshly squeezed lemon juice rather than bottled makes a big difference in your results.
卵 - These bind all of the ingredients together.
白砂糖 - I used ordinary, granulated sugar in this recipe.
サラダ油 - The oil combined with the zucchini add so much wonderful moisture to this lemon zucchini bread.
小麦粉 - I used all purpose flour in this recipe.
ベーキングパウダー
重曹
塩

Sweet Lemon Glaze Ingredients

Adding this glaze is completely optional but it also amazing - I don't recommend skipping it.

パウダーシュガー
絞りたてレモン果汁
バニラエキストラクト
塩 - This pinch of salt is optional, but it helps to temper the sweetness of the sugar a little bit. Personally, I don't like glazes and frostings to be excessively sweet so this is a little touch I won't skip.

それぞれの分量については下のレシピカードをご確認ください。

代用

ズッキーニ - The best substitute for zucchini in a bread is yellow squash.

作り方

Preheat your oven to 350°F / 180°C with the rack in the middle. Grease and flour a 9x5 inch ローフパンに油を塗り、小麦粉をまぶして、置いておきます。

小麦粉、ベーキングパウダー、重曹、塩を大きなボウルにふるい入れます。置いておきます。

A wooden spoon rubbing lemon zest into sugar.

In another large bowl, mix together the sugar and lemon zest. Use a 木べら to rub them together against the side of the bowl until fragrant and well combined.

A wooden spoon mixing ingredients in a large mixing bowl.

卵、油、レモン汁を加え、なめらかになるまで砂糖と一緒に混ぜます。

Gently stir in the dry ingredients until they are just combined. Be careful to not overmix.

A wooden spoon in a bowl of batter speckled with green zucchini pieces.

生地に、すりおろしたズッキーニを混ぜ合わせます。

Batter in a baking pan topped with thinly sliced zucchini.

準備しておいたローフパンに生地を入れます。

Optional: Garnish the loaf with very thin slices of fresh zucchini. I use a スライサー to get these perfectly precise and very thin slices, though a sharp knife will work as well.

スライサー

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Bake for about 40 minutes, until a toothpick inserted into the centre comes out almost clean (a few crumbs may stick to the toothpick). Be careful to not overbake it.

Cool the loaf in its pan for 10 minutes before transferring it to a cooling rack to cool the rest of the way. Use a knife to carefully help loosen the sides of the loaf from the pan. Completely cool the loaf before adding the glaze.

レモングレーズ

Whisk the powdered sugar, lemon juice, lemon zest, vanilla, and salt together in a small bowl until smooth.

グレーズをかけて、固まるまで置いておきます。

A lemon zucchini bread on a cutting board beside flowers.

キッチングッズ

セットになった計量カップやキッチンスケール
ミキシングボウル
Wooden spoon
ローフパン - I used a 9x5" pan. Adjusting the pan size can affect bake time so make sure to keep an eye on it while baking if you make changes.
マイクロプレイン社のゼスターグレーター - For zesting the lemons.
Box grater - This is the best tool for finely grating the zucchini. A food processor would work, as well.
スライサー - This tool is optional but very useful. I used it to thinly slice the zucchini that I placed on top of the loaf.

ローフパン

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ガラス製ミキシングボウル

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保存

密閉容器に入れて保存してください。常温なら2～3日、冷蔵庫に入れて1週間保存できます。

To freeze lemon zucchini bread, make sure that it has cooled completely then wrap it with plastic wrap. Place this in a freezer-safe container or bag and freeze for up to 3 months. I recommend not adding the glaze until after thawing.

コツ: You can also cut the loaf into slices before freezing. This makes it easy to thaw just what you need at a time. To do this, wrap each individual slice well with plastic wrap before storing in a freezer-safe container.

The best way to thaw it is to set it on the countertop in an airtight container and allow it to come to room temperature overnight.

美味しく作るコツ

計量は正確に - 小麦粉や砂糖などの材料は、必ず計量しましょう。もしキッチンスケールではなく計量カップを使う場合は、かき混ぜて中に空気を含ませ、スプーンで静かにカップに入れて上部を平らにして計量しましょう。カップですくい上げると結果的に量が多すぎてしまいます。
Leavening agents - Baking powder and baking soda are both common leavening agents. They release gas to make your baking rise and become fluffy. Make sure that these ingredients are fresh and not expired.
Zest - When zesting lemon, make sure to just get the yellow, outer part of the rind and not the white, bitter pith underneath.
混ぜすぎ厳禁 - 小麦粉を生地に加えた後、 非常に 重要なポイントは、決して混ぜすぎないことです。混ぜすぎると、ソフトで繊細な食感が失われ、みっちりとして硬いケーキになってしまいます。混ぜ合わせるのは ちょうど 粉っぽさがなくなるまでにしましょう。
Oven temperature - Make sure that your oven is properly preheated to the correct temperature. Having a temperature that is too hot can cause loaves to fall in the middle while they bake.
焼きすぎに注意 - Overbaking is a quick way to lose moisture and tenderness in your baking. Start checking for doneness early and keep an eye on it. Ovens can vary in temperature and baking tin/tray material can affect how quickly things bake, as well.

FAQ

どうしてお菓子作りにズッキーニを使うのですか？

Zucchini adds wonderful moisture to baking, similar to how bananas are used in banana breads. They have a mild taste, which gives them versatility in pairing with other flavours. And they infuse your baking with healthy vitamins, such as vitamins A and C.

Do you leave the skin on zucchini when making bread?

Yes, you can leave the skin on the zucchini. The skin contains a lot of vitamins and it is thin and soft so it will not affect your baking results. However, if you prefer not to have small flecks of green in your baking you can choose to peel the skin off, or use a yellow zucchini instead.

Do you remove the seeds from zucchini before making bread?

The seeds in most zucchinis are barely detectable. However, if your zucchini is quite large and the seeds have had time to fully develop you should remove them. These seeds are tough and taste bitter. Simply scoop them out of the zucchini flesh before grating the zucchini.

Do you need to refrigerate lemon zucchini bread?

No, you do not need to refrigerate it but it will extend the shelf life if you do. It will keep in the refrigerator for up to a week, as opposed to 2-3 days at room temperature.

Can you freeze lemon zucchini bread?

Yes, you can easily freeze lemon zucchini bread which makes it great for making ahead. Make sure that it has cooled completely then wrap it with plastic wrap. Place this in a freezer-safe container or bag and freeze for up to 3 months. You can wrap and freeze slices individually if you prefer.

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