Lemon Ricotta Zucchini Bread – Recipe! Image 1
Desserts, Food

Lemon Ricotta Zucchini Bread – Recipe!

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Quick breads are something we bake all year long with flavors of the current season.  We’re heavily into zucchini season with all kinds of varieties of summer squash, large and small, brimming bins at grocery stores, and local farmer’s markets.  Zucchini bread is a summer favorite and I can’t actually remember a summer without baking at least one loaf for my family.  There are all kinds of modifications you can make to a zucchini bread recipe, from adding chocolate chips, or nuts to using olive oil, instead of butter.  In this recipe, I think you’ll appreciate the lemony taste and use of ricotta cheese for a luscious creamy consistency.  It almost doesn’t taste like traditional zucchini bread, and more like a rustic citrus loaf cake.

I know you’ll enjoy the fresh approach to this quick bread and it’s simplicity.  I believe you can enjoy a slice anytime of the day, and it could pass for dessert at the end of a meal on a hot summer night with a little vanilla ice cream scooped over the top, or a dollop of freshly whipped cream.  You might even be able to get away with serving this as a birthday cake to someone in your family who adores lemon, and summertime produce.

Lemon Ricotta Zucchini Bread – Recipe! Image 2


3 large eggs

1 cup granulated sugar

zest of 1 lemon

3 cups all purpose flour

1 teaspoon baking soda

2/3 teaspoon baking powder

1/2 teaspoon salt

1 cup ricotta cheese

1 cup olive oil

3 cups shredded zucchini

(Makes 2 Loaves)

Lemon Ricotta Zucchini Bread – Recipe! Image 3

Lemon Ricotta Zucchini Bread – Recipe! Image 4

Lemon Ricotta Zucchini Bread – Recipe! Image 5

To Prepare:

  1. Preheat oven to 350 degrees.  Grease two 9 x 5 loaf pans and set aside.
  2. In a stand mixer, mix eggs and sugar on medium speed for 2 minutes.  Add zest and mix again for 1 minute.
  3. Add flour, baking soda, baking powder and salt.  Mix on low and add ricotta cheese and olive oil slowly, while mixer is running.  Add zucchini and continue to mix on low for 1 minute, or until combined.
  4. Spoon batter into prepared pans and bake on a sheet pan for 1 hour.  Remove and let cool in pans for 30 minutes.  Loosen with a knife around edges and invert to cool on a wire rack.
  5. Slice when bread is room temperature or wrap and store in refrigerator to serve later.  Enjoy!



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