Lemon Ginger Zucchini Bread
A fragrant, moist zucchini bread infused with lemon zest, ginger, and nutmeg, baked to perfection and lightly toasted in brown butter. Perfect for breakfast, a snack, or dessert, this fiber-rich loaf is quick to make and topped with créme fraiche and a sprinkle of sea salt for a simple, elegant finish.
Equipment
- 1 large mixing bowl
- 1 box grater or hand grater
- 1 9x5-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 9x5-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.
