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This tender zucchini loaf shines with bright citrus from Limoncello and gets creamy richness from ricotta, making it a tasty snack you’ll love anytime.
I whipped up this bread to shake up my regular zucchini loaf and was hooked by the zing Limoncello brings. It soon became my go-to for afternoon tea and laid-back weekend brunches.
Your Needed Ingredients
- Two cups flour: keeps the loaf firm, try to use fresh flour for fluffiness
- Half teaspoon baking soda and one teaspoon baking powder: helps it rise light and fluffy
- Half teaspoon salt: brings out the flavors without being too much
- One cup sugar: sweetens the bread, tweak to your taste
- Three eggs: hold everything together and add richness
- One cup ricotta cheese: makes it creamy and moist, full-fat is best
- Half cup vegetable oil: keeps the bread soft without heaviness
- Quarter cup Limoncello liqueur: adds gentle citrus and a touch of sweetness
- One teaspoon vanilla extract: layers in extra aroma
- One and a half cups grated zucchini: adds moisture and nutrients, use fresh, finely grated and drained zucchini
- Zest from one lemon: punches up the citrus flavor
Step-by-Step Directions
- Mix Dry Stuff:
- Whisk flour, baking powder, baking soda, and salt together in a bowl. It helps keep the texture even and airy.
- Mix Wet Stuff:
- Beat sugar and eggs in a big bowl until light. Add ricotta, oil, Limoncello, vanilla, and lemon zest. Stir it all smooth and fragrant.
- Bring Wet and Dry Together:
- Fold the dry mix gently into the wet mix just until blended to keep the bread tender. Don’t overdo it or it gets heavy.
- Fold in Zucchini:
- Carefully add the grated zucchini so it spreads evenly without breaking the batter. Make sure it's well-drained to avoid sogginess.
- Bake It:
- Pour the batter into a greased and floured 9x5 loaf pan, smooth the top, and bake in a 350°F (175°C) oven for about 55 to 65 minutes. Use a toothpick check — it’s done when it comes out clean.
- Cool Down Before Slicing:
- Let the loaf cool in the pan for 15 minutes so it firms up, then move it to a wire rack to cool completely. This keeps it neat for slicing.
This loaf reminds me of chill Sunday mornings and the excitement of fresh baking. I love brushing a light Limoncello glaze right after baking for a shiny, citrusy kick.
Easy Storaging Ideas
Keep this loaf in an airtight container at room temp for up to 3 days to stay soft and fragrant. For longer, pop it in the fridge for up to a week but let slices warm up before eating. You can also freeze slices wrapped individually and thaw whenever you want a quick sweet bite.
Ingredient Swaps
If you want a little twist, swap vegetable oil for melted coconut oil for a light tropical note. Cream cheese can replace ricotta for a richer, denser loaf. Skip the alcohol by mixing lemon juice with some sugar to get that citrus flavor without the booze.
Best Things to Pair
Enjoy this loaf with Earl Grey tea or a smooth coffee for a lovely morning combo. It’s also great with soft cheeses or yogurt topped with fresh fruit. If you want to treat yourself, add whipped cream or mascarpone on the side.
Cultural Roots
This blends Italian vibes from Limoncello with the homey comfort of American zucchini bread. It’s a nod to Italy’s love of citrus and rich ingredients and brings a warm, sunny feel to family meals.
Seasonal Changes
Mix in grated carrot or apple for an autumn update. Swap lemon zest with orange in winter for a cozy citrus that matches well with spices like cinnamon or nutmeg. In spring and summer, fresh herbs like basil or mint add a nice fresh touch that works well with the zest and zucchini.
This zucchini loaf with Limoncello gives a fresh spin on a classic that’s perfect whenever you want a moist, tasty treat.
Frequently Asked Cooking Questions
- → What does ricotta do to the bread texture?
Ricotta brings moistness and creaminess that makes the crumb soft and tender, balancing the zucchini well.
- → How does limoncello change the taste?
Limoncello adds a fresh citrus punch that lifts the bread’s flavor with a gentle tang.
- → How do I keep the bread from being soggy?
Drain the zucchini well before mixing it in to avoid too much moisture that can make the bread soggy.
- → Can I boost the limoncello flavor once it’s baked?
Definitely, you can brush a limoncello glaze on the cooled loaf to amp up the citrus flavor and add a nice shine.
- → What’s the best way to keep this bread fresh?
Store it in an airtight box at room temp for a few days or pop it in the fridge to keep it fresh for about a week.