why make this recipe
Limoncello Zucchini Ricotta Bread is a delightful and unique twist on traditional zucchini bread. The addition of Limoncello gives it a refreshing citrus flavor, making it perfect for summer gatherings or anytime you want a bright and tasty treat. Plus, using zucchini adds moisture to the bread, making it soft and delicious. It is an excellent way to use up excess zucchini from your garden. This recipe combines simple ingredients to create a comforting treat that is sure to impress friends and family.
how to make Limoncello Zucchini Ricotta Bread
Ingredients:
- 2 cups grated zucchini
- 1 cup ricotta cheese
- 1/2 cup Limoncello liqueur
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Zest of 1 lemon
- 1/2 cup chopped walnuts (optional)
Directions:
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a large bowl, mix the grated zucchini, ricotta cheese, Limoncello, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until well blended.
- In another bowl, whisk the flour, baking powder, baking soda, salt, and lemon zest together.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. If you like, fold in the chopped walnuts.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for about 10 minutes before moving it to a wire rack to cool completely.
how to serve Limoncello Zucchini Ricotta Bread
Limoncello Zucchini Ricotta Bread is delicious on its own, but you can enhance its flavor by serving it with a sprinkle of powdered sugar or a drizzle of lemon glaze. It pairs well with a cup of tea or coffee for breakfast, brunch, or an afternoon snack. You can also serve it warm with a dollop of whipped cream or vanilla ice cream for a delightful dessert.
how to store Limoncello Zucchini Ricotta Bread
To store Limoncello Zucchini Ricotta Bread, wrap it in plastic wrap or aluminum foil and keep it at room temperature for up to three days. If you want to keep it longer, you can refrigerate it for up to a week. For longer storage, slice the bread and freeze it in an airtight container. It can last for about three months in the freezer. Just thaw and enjoy when you’re ready!
tips to make Limoncello Zucchini Ricotta Bread
- Make sure to squeeze out excess moisture from the grated zucchini to prevent the bread from becoming too wet.
- Use fresh Limoncello for the best flavor.
- You can substitute half the all-purpose flour with whole wheat flour for a healthier option.
- If you don’t have ricotta cheese, you can use cottage cheese instead.
- Feel free to add other mix-ins, such as dried fruits or chocolate chips, for added flavor.
variation
For a different twist, try adding crushed pineapple instead of zucchini for a tropical version. You can also substitute the walnuts with pecans or omit them entirely if you prefer a nut-free bread.
FAQs
1. Can I use frozen zucchini for this recipe?
Yes, you can use frozen grated zucchini. Just make sure to thaw and squeeze out any excess liquid before adding it to the batter.
2. Can I make this bread gluten-free?
Yes! You can use a gluten-free all-purpose flour blend as a substitute for regular flour in this recipe.
3. How do I know when the bread is done baking?
The bread is done when a toothpick inserted into the center comes out clean, without wet batter clinging to it. The top should be golden brown as well.
Limoncello Zucchini Ricotta Bread
- Total Time: 75 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
A delightful twist on traditional zucchini bread with a refreshing citrus flavor from Limoncello, perfect for summer gatherings.
Ingredients
- 2 cups grated zucchini
- 1 cup ricotta cheese
- 1/2 cup Limoncello liqueur
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Zest of 1 lemon
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a large bowl, mix the grated zucchini, ricotta cheese, Limoncello, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until well blended.
- In another bowl, whisk the flour, baking powder, baking soda, salt, and lemon zest together.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. If you like, fold in the chopped walnuts.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for about 10 minutes before moving it to a wire rack to cool completely.
Notes
Serve with a sprinkle of powdered sugar or lemon glaze. Pairs well with tea or coffee.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian