Ina Garten Lemon Zucchini Bread

This Lemon Zucchini Bread by Ina Garten is prepared using all-purpose flour, granulated sugar, eggs, light olive oil, and grated zucchini. This zesty Lemon Zucchini Bread recipe is a delightful dessert that takes about 1 hour and 20 minutes to prepare and can serve up to 8 people.

Ina Garten Lemon Zucchini Bread Ingredients

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 cups granulated sugar
• Zest of 2 large lemons
• 3 large eggs
• 1 cup light olive oil, not extra-virgin
• 1 tablespoon fresh lemon juice
• 1 1/2 teaspoons vanilla extract
• 2 cups grated zucchini
• 2 cups powdered sugar
• 3 tablespoons fresh lemon juice

How To Make Ina Garten Lemon Zucchini Bread

1. Fire Up the Oven: Heat your oven to 325 degrees F (165 degrees C). Prep two 8×4 inch loaf pans by greasing and flouring them.
2. Combine Dry Ingredients: In a large bowl, whisk together the flour, salt, baking soda, and baking powder. Set this mixture aside for later.
3. Zest and Sugar Mix: Grab another large bowl and blend the granulated sugar with the fresh lemon zest. Rub them together with your fingers until the mixture is fragrant and the zest is evenly distributed.
4. Wet Ingredients Assembly: To the sugar-zest mixture, add the eggs, light olive oil, 1 tbsp of lemon juice, and vanilla extract. Stir everything together until it’s smooth and well combined.
5. Mix It All Together: Gradually fold in the dry ingredients to the wet mix, stirring just enough to blend them. Avoid overmixing to keep the bread light and airy.
6. Zucchini Time: Stir in the grated zucchini until it’s evenly distributed through the batter.
7. Ready to Bake: Pour the batter into your prepared loaf pans. Slide them into the oven and bake for about 60 to 65 minutes. The bread is done when a tester inserted in the center comes out clean.
8. Cooling Down: After baking, let the loaves cool in the pans on a wire rack for about 15 minutes. Then, use a knife to loosen the sides of the bread from the pans and gently remove the loaves. Allow them to cool completely on the rack.
9. Glaze and Serve: While the bread is cooling, prepare the glaze by whisking together the powdered sugar and 3 tbsp of lemon juice until smooth. Drizzle this glaze over the cooled loaves. Slice up your lemon zucchini bread and get ready to serve a slice of zest and sweetness!

Recipe Tips

• Add a pinch of nutmeg: It enhances the zesty lemon and sweet zucchini flavors without overpowering the bread.
• Try adding walnuts: They bring a nice crunch and a nutty taste that complements the soft texture of the bread.
• Use parchment paper: Line your loaf pans with parchment paper for easier removal and minimal cleanup.
• Check for doneness early: Start checking your bread at 55 minutes to avoid overbaking, as ovens can vary.
• Sprinkle coarse sugar on top before baking: This gives a delightful crunch and a bit of sparkle to the crust.

What To Serve Lemon Zucchini Bread

Serve your zesty Lemon Zucchini Bread with honey butter, spiced mascarpone, fresh berry compote, minted whipped cream, and a lemon zest-infused icing.

You can also pair it with a sharp cheddar spread or a cinnamon ginger glaze.

How To Store Lemon Zucchini Bread Leftovers

To Refrigerate: Wrap the Lemon Zucchini Bread tightly in plastic wrap or store it in an airtight container. It will stay fresh for up to 5 days in the refrigerator. Ensure it’s completely cooled before storing to prevent moisture build-up.

To Freeze: If you want to freeze the Lemon Zucchini Bread, wrap it securely in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before serving. If not freezable, the glaze may not hold up well to freezing, potentially altering the texture.

How To Reheat Lemon Zucchini Bread Leftovers

In The Oven: Preheat your oven to 350 degrees Fahrenheit. Wrap the bread in aluminum foil to prevent it from drying out. Heat for about 10 to 15 minutes, or until warm throughout; a moist center is key to its deliciousness.

In The Microwave: Place a slice of the bread on a microwave-safe plate. Heat on high for about 20 seconds or until just warm. Avoid overheating as it can make the bread too soft or mushy.

In The Air Fryer: Heat the air fryer to 300 degrees Fahrenheit. Place slices of bread in the basket, and heat for about 2 to 3 minutes; this method revives the crust nicely without drying out the bread.

Frequently Asked Questions

Can I use whole wheat flour instead of all-purpose flour?

Yes, you can use whole wheat flour for a healthier option. Keep in mind that whole wheat flour makes the bread denser and slightly nuttier in flavor. You might want to start with a mix of half whole wheat and half all-purpose flour to maintain a lighter texture.

Is there a substitute for olive oil in this recipe?

You can substitute the light olive oil with an equal amount of vegetable oil or melted coconut oil. Both alternatives will work well without significantly changing the texture or flavor of the bread.

How can I ensure my zucchini bread stays moist?

To keep your zucchini bread moist, do not overmix the batter once the flour is added. Overmixing can develop the gluten, making the bread tough. Also, ensure your zucchini is not overly drained; the moisture is needed for the bread.

Ina Garten Lemon Zucchini Bread Nutrition Facts

Amount Per Serving:

• Calories 394.6
• Total Fat 28.2g
• Saturated Fat 2.5g
• Cholesterol 114.7mg
• Sodium 1,566.1mg
• Potassium 778.4mg
• Total Carbohydrate 20.5g
• Dietary Fiber 2.6g
• Sugars 5.2g
• Protein 29.8g

Try More Ina Garten Recipe:

• Barefoot Contessa Zucchini Bread Recipe
•  Ina Garten Olive Oil Cake
• Ina Garten Ham And Cheese Quiche