Sunshine Zucchini Bread Lemon Rosemary Delight
Sunshine Zucchini Bread: Lemon Rosemary Delight
Fancy a slice of something utterly divine? Ever thought about combining zesty sunshine with a comforting classic? Well, buckle up, buttercup, because we're diving headfirst into a Lemon Rosemary Zucchini Bread recipe that'll knock your socks off! This ain't your average loaf.
Why This Zucchini Bread Recipe Easy Will Become Your New Obsession
This Herbaceous Zucchini Bread recipe is a delightful twist on a classic, originating from the humble desire to sneak veggies into something delicious.
This quick bread recipe takes about 20 minutes to prep and roughly 50- 60 minutes in the oven. It will give you 10-12 slices perfect for sharing.
Or, let's be real, hoarding for yourself.
The Good Stuff: Zesty & Wholesome
Honestly, zucchini bread is already a winner, right? This version is extra special. It's got Vitamin C from the Lemon Rosemary , which boosts your immune system, perfect for those dreary British days.
Plus, Sunshine Zucchini Bread is amazing with your afternoon tea bread . It's also fantastic for a lazy brunch. But what makes it truly shine is the unexpected combo of lemon and rosemary .
Trust me, the lemon rosemary infusion in this loaf is pure magic. I remember the first time I made it, I had two slices straight from the oven.
Cheeky , I know!
Now, onto the good stuff... the ingredients!
Ingredients & Equipment
So, you wanna bake some Sunshine Zucchini Bread ? Awesome! It’s easier than you think. Honestly, the ingredients are pretty standard.
I tried this with my mum last weekend for afternoon tea and it was so delicious that I decided to share the recipe.
Main Ingredients
Let’s get real about the shopping list!
- All-Purpose Flour: 2 cups (250g) . Just your everyday flour.
- Baking Soda: 1 teaspoon – for that lovely rise.
- Baking Powder: 1/2 teaspoon – extra insurance.
- Ground Cinnamon: 1/2 teaspoon – adds warmth.
- Salt: 1/4 teaspoon – balances the sweetness.
- Large Eggs: 3 . Free range if you can.
- Granulated Sugar: 3/4 cup (150g) .
- Vegetable Oil: 1/2 cup (100g) . You can also use melted coconut oil, yum!
- Buttermilk: 1/4 cup (60ml) . Or milk with 1 teaspoon lemon juice.
- Lemon Zest: 2 teaspoons . Use a microplane grater; trust me.
- Fresh Rosemary: 1 tablespoon , finely chopped. Fresh is a MUST for this recipe!.
- Vanilla Extract: 1 teaspoon – boosts the flavours.
- Zucchini: 2 cups (200g) , grated and squeezed dry.
For the zucchini , pick ones that feel heavy for their size. That means they're juicy! Squeeze out the extra water, or your Moist Zucchini Bread will be a soggy mess.
Honestly, it happened to me once. Never again!. The Lemon Rosemary Zucchini Bread is worth the extra effort.
Seasoning Notes
Okay, the flavour boosters.
The essential spice combinations here are the lemon rosemary , and cinnamon. This Herbaceous zucchini bread combination is magic, innit? For a more zesty zucchini bread , add a bit more lemon zest .
Can't find fresh rosemary? A pinch of dried works in a pinch.
Equipment Needed
Essentials only, I promise.
- 9x5 inch Loaf Pan.
- Mixing Bowls. One big, one medium.
- Whisk
- Rubber Spatula
- Grater
- Measuring Cups & Spoons.
- Parchment Paper (optional, but makes life easier).
Don't have a fancy loaf pan? A cake tin will do, it might just bake a bit faster. The most important is that your zesty zucchini bread comes out amazing
Alright, let’s dive into the cooking method for this Sunshine Zucchini Bread . I’m so excited to share this Lemon Rosemary Zucchini Bread recipe with you.
It’s not just any Moist Zucchini Bread ; it's got a zesty zucchini bread kick that'll wake up your taste buds.
Trust me, this is not your average Bread Sweet recipe!
Cooking the Lemon Rosemary Magic: A step-by-step
Prep Steps: Your Lemon Rosemary Arsenal
First, get your mise en place sorted. Honestly, it saves a ton of time. Grate two medium zucchinis. Squeeze out the extra moisture nobody wants soggy bread, yeah? Chop the rosemary.
Zest those lemons! This Herbaceous zucchini bread needs that zing. For safety, watch your fingers when grating and chopping. I've been there.
Ouch!
The Process: Simple and Sweet
Follow these steps for an easy experience making the Lemon Rosemary Zucchini :
- Preheat your oven to 350° F ( 175° C) . Grease a 9x5 inch loaf pan. Lining with parchment is a cheat code for easy removal.
- Whisk 2 cups (250g) flour, 1 tsp baking soda, 0.5 tsp baking powder, 0.5 tsp cinnamon, and 0.25 tsp salt. No lumps allowed!
- In another bowl, whisk 3 eggs, 0.75 cup (150g) sugar, 0.5 cup (100g) oil, 0.25 cup (60ml) buttermilk, 2 tsp lemon zest, 1 tbsp rosemary, and 1 tsp vanilla.
- Pour the wet into the dry. Gently fold until just combined. Avoid overmixing!
- Fold in 2 cups (200g) of that squeezed zucchini.
- Pour batter into your prepared pan.
- Bake for 50- 60 minutes . A skewer should come out clean.
- Cool in the pan for 10 minutes, then on a rack. Patience, grasshopper!
Pro Tips for Epic Zucchini Bread
Want that extra "oomph"? Use melted butter instead of oil for a richer flavor. Don't skip squeezing the zucchini dry, or you'll end up with a gummy mess.
Finally, resist slicing into it right away. I know it’s tough, but the Zucchini bread recipe easy requires resting.
The Delicious Conclusion
This is more than just bread; it's a slice of sunshine, perfect for afternoon tea. The Lemon Rosemary Zucchini Bread will have everyone wanting more.
It is a quick bread recipe , so you can whip it up anytime. Enjoy!
Recipe Notes for Your Sunshine Zucchini Bread
Right, so you're all set to bake this Lemon Rosemary Zucchini Bread ? Ace! Let’s run through a few extra bits and bobs to make sure it's absolutely spot-on.
Honestly, it’s a dead easy quick bread recipe , but these little tips take it from good to bloody brilliant .
Plating Perfection: Serving Suggestions
Presentation matters, doesn't it? Think about how you'll serve your Moist Zucchini Bread . A simple dusting of icing sugar does wonders.
Slice it thickly and serve with a dollop of Greek yogurt and a drizzle of honey. It is also great with afternoon tea .
Or, toast a slice and spread with cream cheese proper posh breakfast, that is. This Sunshine Zucchini Bread pairs beautifully with a cup of Earl Grey.
It’s like a hug in bread form, innit?
Storing Your Zesty Zucchini Bread : Storage Tips
Right, you've baked your Sunshine Zucchini Bread: Lemon Rosemary Delight , but what if you have leftovers? (If you do, you're stronger than me.
) Keep it fresh by wrapping it tightly in cling film or popping it in an airtight container.
It’ll happily sit in the fridge for up to 3 days. Fancy freezing it? Slice it first, then wrap each slice individually.
This way, you can grab a slice whenever the craving hits, and it'll last for up to 2 months. Reheat in the microwave or toaster.
Simple as that!
Herbaceous Zucchini Bread Variations
Fancy mixing things up a bit? Add 1/2 cup of chopped walnuts for a Walnut Zucchini Bread . Walnuts give the quick bread recipe a lovely crunch.
You could also try adding 2 tablespoons of poppy seeds. This will get you a Lemon Poppy Seed Zucchini Bread .
Feeling adventurous? Use a gluten-free flour blend. Remember to choose one with xanthan gum already added. This makes it gluten-free friendly without losing that moist zucchini bread texture.
And, hey, if you’re not keen on rosemary, try fresh thyme!
Nutrition Basics
Each slice of Lemon Rosemary Zucchini Bread is around 250-300 calories. It also has about 4-5 grams of protein, 12-15 grams of fat, and 30-35 grams of carbohydrates.
This Bread Sweet has about 1-2 grams of fiber. These values are only estimates and will vary.
This Lemon Rosemary Zucchini loaf has healthy goodness, thanks to the zucchini. It contains vitamin C, fibre, and potassium. I read the other day that zucchini might help with digestion, but who knows?
Honestly, this zucchini bread recipe easy , feels like sunshine. If you ask me, baking this Lemon Rosemary Zucchini Bread is not just baking.
Baking it is making sunshine. Go on, give it a go! You won't regret it!
Frequently Asked Questions
Help! My Lemon Rosemary Zucchini Bread is soggy. What did I do wrong?
A soggy loaf usually means there's too much moisture. The most common culprit is not squeezing enough water out of the grated zucchini. Make sure to really wring it out using a clean tea towel before adding it to the batter.
Also, be sure you're measuring the ingredients accurately too much oil or buttermilk can also contribute to a soggy texture.
Can I freeze my Lemon Rosemary Zucchini Bread? I'd like to make it ahead of time!
Absolutely! This bread freezes beautifully. Let the loaf cool completely, then wrap it tightly in plastic wrap, followed by a layer of aluminum foil, or place it in a freezer bag. It will keep well in the freezer for up to 2-3 months.
When you're ready to enjoy it, thaw it overnight in the refrigerator or at room temperature. You could even slice it before freezing for individual portions handy if you just fancy a quick nibble with your tea!
I don't have rosemary; can I substitute it with something else in this Lemon Rosemary Zucchini Bread recipe?
No worries, substitutions are easy peasy! While rosemary gives the bread its signature herbaceous flavor, you can certainly use other herbs. Fresh thyme is a great alternative, offering a similar earthy note. You could also try a pinch of dried Italian herbs for a more general savory flavor.
If you really don't like herbs, you can even leave them out altogether it'll still be a delicious lemon zucchini bread!
Is there anything I can add to this Lemon Rosemary Zucchini Bread to make it a bit more interesting?
Fancy jazzing it up a bit, eh? Absolutely! A handful of chopped walnuts or pecans adds a lovely texture and nutty flavor. You could also stir in a few tablespoons of poppy seeds for a bit of crunch and visual appeal, creating a Lemon Poppy Seed Zucchini Bread hybrid.
Some people enjoy a touch of spice, so a pinch of nutmeg or ginger could also be fun. Get creative and make it your own!
How can I tell if my Lemon Rosemary Zucchini Bread is done baking?
The trusty wooden skewer test is your best bet. Insert a skewer (or even a toothpick) into the center of the loaf. If it comes out clean, or with just a few moist crumbs clinging to it, the bread is ready. If it comes out with wet batter, it needs a bit more time.
Also, the top should be a nice golden brown colour, and the sides should start to pull away slightly from the pan.
Sunshine Zucchini Bread Lemon Rosemary Delight
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 275 |
|---|---|
| Fat | 13.5g |
| Fiber | 1.5g |
