This Lemon Ginger Zucchini Bread is a delightful twist on the classic, combining zesty lemon, warm ginger, and a hint of nutmeg for a fragrant, flavorful loaf.
Packed with fiber from zucchini and balanced with healthy fats, it’s naturally moist and lightly sweetened.
Quick to prepare, nutrient-rich, and versatile, it’s perfect for breakfast, snack, or dessert any day.
Lemon Ginger Zucchini Bread
Equipment
- 1 large mixing bowl
- 1 box grater or hand grater
- 1 9×5-inch Loaf Pan
- Nonstick spray or butter for greasing
- 1 Rubber Spatula
- 1 cast-iron skillet (for serving)
- Measuring Cups and Spoons
Ingredients
For the Bread:
- 2 cups ≈370 g grated zucchini, packed
- Zest of 2 large lemons
- 1/2 cup 120 ml neutral oil (safflower or similar)
- 2 large eggs
- 1/2 cup 95 g packed dark brown sugar
- 1/2 cup 100 g granulated sugar
- 2 tsp vanilla extract
- 1 tsp salt
- 2 tsp ground ginger
- 1/2 tsp freshly grated nutmeg
- 3/4 tsp baking soda
- 1 tsp baking powder
- 2 cups 260 g all-purpose flour
- 2 tbsp turbinado sugar
For Serving:
- Unsalted butter for toasting
- Créme fraiche
- Flaky sea salt
Instructions
- Prepare Your Oven and Pan: Preheat your oven to 350°F (175°C) to ensure it reaches the perfect temperature while you prepare the batter. Grease a 9×5-inch loaf pan thoroughly using nonstick spray or a light coating of butter. This ensures the bread releases easily after baking. For extra insurance, you can also line the bottom with parchment paper, leaving a slight overhang to lift the loaf out later.
- Grate the Zucchini: Using the large holes of a box grater, grate 2 cups (≈370 g) of zucchini. Do not squeeze or wring out the liquid; the natural moisture will help keep the bread soft and tender. Place the grated zucchini into a large mixing bowl, making sure it is evenly distributed.
- Add the Citrus and Liquid Ingredients: Zest two large lemons directly into the zucchini for a fresh, aromatic citrus flavor. Add 1/2 cup (120 ml) of neutral oil such as safflower, followed by 2 large eggs. Stir gently to combine. This mixture forms the flavorful, moist base of your bread.
- Sweeten and Season: Add both 1/2 cup (95 g) packed dark brown sugar and 1/2 cup (100 g) granulated sugar to the bowl. Sprinkle in 2 tsp vanilla extract and 1 tsp salt. Use a spoon or spatula to fold these ingredients evenly into the zucchini mixture. The sugars dissolve slightly, blending beautifully with the oil and eggs, creating a smooth, lightly thickened batter.
- Incorporate the Spices and Leavening: Add 2 tsp ground ginger and 1/2 tsp freshly grated nutmeg, which provide warmth and complexity to each bite. Sprinkle in 3/4 tsp baking soda and 1 tsp baking powder to help the loaf rise perfectly. Stir well to ensure all the spices and leavening agents are evenly distributed throughout the wet mixture. Overmixing at this stage is not a concern, as it helps incorporate the baking soda thoroughly.
- Fold in the Flour: Measure out 2 cups (260 g) of all-purpose flour and gradually add it to the bowl. Gently fold the flour into the wet mixture just until it disappears into the batter. Avoid overmixing, as this can make the bread dense and tough. The goal is a slightly lumpy, moist batter that is ready to be baked.
- Transfer Batter and Add Topping: Pour the batter evenly into your prepared loaf pan, using a rubber spatula to smooth the top. Evenly sprinkle 2 tablespoons of turbinado sugar over the surface. This adds a delicate, crunchy topping that caramelizes beautifully in the oven. Make sure the sugar is distributed across the entire loaf for consistent texture.
- Bake the Loaf: Place the loaf pan in the preheated oven and bake for 55–60 minutes. To check for doneness, insert a toothpick or thin skewer into the center; it should come out clean or with just a few moist crumbs clinging to it. The loaf should be golden brown and slightly firm to the touch.
- Cool the Bread: Once baked, allow the loaf to cool in the pan for 20 minutes. This resting period lets the bread set and makes it easier to remove. Afterward, transfer the loaf to a wire cooling rack to cool completely. This step prevents soggy edges and ensures a perfect texture.
- Toast Each Slice for Serving: Slice the cooled bread into 1-inch thick pieces. Heat about 2 tablespoons of unsalted butter in a cast-iron skillet over medium heat. Once the butter is foaming, add the slices and toast them until each side turns golden brown, about 2–3 minutes per side. This step adds a rich, nutty flavor and a crisp exterior to the soft loaf.
- Plate and Garnish: Place toasted slices on a dessert plate. Add a dollop of créme fraiche on top or alongside each slice. Sprinkle lightly with flaky sea salt to balance the sweetness and enhance the flavors. The contrast between the warm, buttery bread, the creamy tang of the créme fraiche, and the subtle crunch of sea salt makes each bite indulgent yet satisfying.
- Serve and Enjoy: Serve immediately for best results. This bread can be enjoyed warm for breakfast, as an afternoon snack, or as a light dessert. The combination of zucchini, lemon, and ginger creates a moist, flavorful, and aromatic loaf that is both nutritious and irresistible.
Notes
- Always grate zucchini using the large holes of a box grater and do not squeeze out the liquid; the natural moisture keeps the bread tender and moist.
- Make sure to evenly distribute turbinado sugar on top of the loaf before baking. Uneven sugar can cause uneven caramelization or sticking when toasting slices.
- Use freshly grated lemon zest for the brightest flavor; pre-packaged zest may lose its aromatic oils.
- Do not overmix after adding flour; gentle folding ensures a light, tender crumb rather than a dense, tough loaf.
- Toast slices in butter just before serving for a rich, nutty flavor and a crisp surface that complements the soft interior.
Chef’s Secrets: Elevating Flavor And Texture
The secret to this Lemon Ginger Zucchini Bread lies in balancing moisture, spices, and citrus.
Keeping the zucchini un-drained ensures a soft, tender crumb, while the combination of ginger and freshly grated nutmeg adds warmth without overpowering the delicate lemon zest.
Sprinkling turbinado sugar on top before baking not only gives a subtle crunch but also enhances caramelization for a golden crust.
Toasting slices in butter before serving elevates the flavor, making each bite rich and aromatic.
For an extra touch, use high-quality neutral oil and fresh eggs to keep the bread moist and flavorful.
Serving Suggestions: Creative Ways To Enjoy
This zucchini bread is incredibly versatile. For breakfast, serve a slice with a dollop of Greek yogurt or a smear of nut butter.
As an afternoon snack, toast it in butter and sprinkle with a little sea salt for a perfect balance of sweet and savory.
For dessert, top with créme fraiche or lightly whipped cream and a drizzle of honey.
It pairs wonderfully with a cup of tea, coffee, or even a glass of lightly sparkling water for a refreshing, well-rounded treat.
Storage Tips: Keeping Bread Fresh Longer
To maintain freshness, wrap cooled slices tightly in plastic wrap or store in an airtight container at room temperature for up to three days.
For longer storage, the bread can be refrigerated for up to a week, though it may lose some of its crispness when toasted.
You can also freeze individual slices by wrapping them in parchment paper and placing them in a freezer-safe bag; simply thaw at room temperature or toast directly from frozen.
Always toast slices in butter after thawing to restore that golden, flavorful exterior.
Frequently Asked Questions
1. Can I use a different oil instead of safflower?
Yes, neutral oils like canola, avocado, or light olive oil work perfectly.
Avoid strong-flavored oils that may overpower the delicate lemon and ginger notes.
2. Do I need to peel the zucchini before grating?
]No, the skin is thin and adds fiber, color, and nutrients to the bread. Just wash thoroughly before grating.
3. Can I make this bread gluten-free?
You can substitute a 1:1 gluten-free all-purpose flour blend. Note that the texture may be slightly denser, but it will remain moist and flavorful.
4. Can I skip the turbinado sugar topping?
Yes, but the sugar creates a subtle crunch and lightly caramelized top. Without it, the crust will be softer and less visually textured.
5. How can I make the bread extra moist?
Ensure you do not squeeze out the zucchini and consider adding an extra tablespoon of oil if your zucchini is very dry.
Baking just until a toothpick comes out clean (not overbaking) also helps maintain moisture.
