Light Lemon Zucchini Loaf

Zucchini has become a beloved ingredient in the world of baking, celebrated not only for its versatility but also for its ability to enhance dishes with moisture and a tender texture. This summer squash, often underappreciated in savory dishes, transforms beautifully when incorporated into sweet recipes. Among the many delightful options, the Zesty Lemon Zucchini Delight stands out as a refreshing and healthy choice. This unique loaf marries the subtle earthiness of zucchini with the bright, invigorating flavors of lemon, creating a dessert that is both satisfying and nourishing.

Discover the refreshing taste of Zesty Lemon Zucchini Delight, a delightful recipe that brings together the subtle earthiness of zucchini with the bright flavor of lemon. This moist and tender loaf is perfect for any occasion and caters to various dietary preferences, including vegan options. Packed with nutritious ingredients like zucchini, honey, and whole wheat flour, this recipe is both satisfying and wholesome. Experience a delicious infusion of flavor that makes every bite a treat.

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Ingredients

1 cup grated zucchini (approximately 1 medium zucchini)

1 cup all-purpose flour

½ cup whole wheat flour

½ cup granulated sugar

¼ cup honey (or maple syrup for a vegan option)

1 large egg (or 1 flax egg for a vegan option)

¼ cup unsweetened applesauce

¼ cup Greek yogurt (or plant-based yogurt)

1 tablespoon lemon zest (from about 1 lemon)

2 tablespoons freshly squeezed lemon juice

1 teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

¼ cup chopped walnuts or pecans (optional)

Additional lemon zest for garnish (optional)

Instructions

Preheat the Oven: Start by preheating your oven to 350°F (175°C). Prepare a 9x5-inch loaf pan by greasing it, or line it with parchment paper for easy removal of the loaf later.

Prepare the Zucchini: Grate the zucchini using a box grater or food processor. To remove excess moisture, place the grated zucchini in a clean kitchen towel and squeeze out as much liquid as possible. This step is crucial to prevent a watery batter.

Mix the Wet Ingredients: In a large mixing bowl, combine the honey (or maple syrup), egg (or flax egg), applesauce, Greek yogurt, lemon zest, and fresh lemon juice. Whisk the mixture thoroughly until smooth and well incorporated.

Combine the Dry Ingredients: In a separate bowl, mix together the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg. Stir well to ensure that the leavening agents and spices are evenly distributed throughout the flour.

Combine Both Mixtures: Gradually add the dry mixture to the wet mixture, using a spatula to gently fold them together. Do not overmix; stop stirring as soon as the ingredients are just combined. Carefully fold in the grated zucchini and chopped nuts, if using.

Transfer to the Loaf Pan: Pour the batter into the prepared loaf pan. Use a spatula to smooth the top of the batter, ensuring an even bake.

Bake the Loaf: Place the loaf pan in the preheated oven and bake for 45-55 minutes. Start checking for doneness at the 45-minute mark. The loaf is done when a toothpick inserted into the center comes out clean.

Cool and Serve: Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes. Carefully transfer the loaf to a wire rack to cool completely. Once it’s cool, slice the loaf and enjoy. For added zest, sprinkle with extra lemon zest before serving!

Prep Time, Total Time, Servings: 15 minutes | 1 hour | 8 servings

- Presentation Tips: Serve the slices on a decorative plate and garnish with a sprig of fresh mint or a dusting of powdered sugar for an elegant touch.