Limoncello Zucchini Ricotta Bread

This moist and flavorful zucchini bread is brightened with the lively citrus notes of Limoncello and enriched by the creamy texture of ricotta cheese, making it a delightful treat any time of day.

I first made this bread to bring a unique twist to my usual zucchini bread and was instantly hooked on the fresh, tangy layer that Limoncello adds. It quickly became a favorite for afternoon tea and weekend brunches at home.

Ingredients You Need

• Two cups all-purpose flour: provides the structure opt for fresh flour to ensure tender crumb
• One teaspoon baking powder and half teaspoon baking soda: act as leavening agents for a light rise
• Half teaspoon salt: enhances the flavors without overpowering the sweetness
• One cup granulated sugar: for balanced sweetness adjust slightly if you prefer
• Three large eggs: bind the ingredients and add richness
• One cup ricotta cheese: delivers moisture and a creamy texture full-fat ricotta works best for softness
• Half cup vegetable oil: keeps the bread moist without heaviness
• Quarter cup Limoncello liqueur: adds subtle citrus flavor and a hint of sweetness
• One teaspoon vanilla extract: deepens the overall aroma
• One and a half cups grated zucchini: adds natural moisture and nutrition use fresh medium zucchini grated finely and well-drained
• Zest of one lemon: for an extra burst of fresh citrus flavor

Detailed Cooking Directions

Build the Dry Mix:

In a medium bowl, whisk together flour, baking powder, baking soda, and salt thoroughly. This ensures even leavening and consistent texture.

Combine the Wet Ingredients:

In a larger bowl, beat the sugar and eggs until the mixture becomes light and fluffy. Then add ricotta cheese, vegetable oil, Limoncello, vanilla extract, and lemon zest. Mix well until fully incorporated, creating a smooth, fragrant batter.

Incorporate the Dry Ingredients:

Gently fold the dry mixture into the wet batter. Stir just until combined to keep the bread tender and prevent overmixing, which can make it dense.

Add Zucchini:

Fold in grated zucchini carefully, ensuring it spreads evenly without breaking down the batter. Well-drained zucchini prevents sogginess.

Prepare and Bake:

Pour the batter into the greased and floured 9 by 5-inch loaf pan. Smooth the top and slide it into the oven preheated to 350 degrees Fahrenheit or 175 degrees Celsius. Bake for 55 to 65 minutes until a toothpick inserted in the center comes out clean.

Cool and Serve:

Allow the bread to cool in the pan for 15 minutes to firm up, then transfer it onto a wire rack to cool completely. This step is key for clean slicing and perfect texture.

This bread always brings back memories of lazy Sunday mornings and the joyful anticipation of fresh-baked treats. My favorite part is brushing on a light Limoncello glaze right after baking for an extra glossy finish and citrus punch.

Smart storage tips

Store the bread in an airtight container at room temperature for up to three days to keep it soft and fragrant. For longer freshness up to a week, refrigeration is great but allow the slices to come to room temperature before serving. You can also slice and freeze the bread. Wrap slices individually and thaw as needed for a quick sweet snack.

Ingredient variations

Substitute vegetable oil with melted coconut oil for a subtle tropical hint. Cream cheese can replace ricotta for a richer, denser texture. For a non-alcoholic version, lemon juice mixed with a little sugar can mimic the citrus note of Limoncello without the alcohol content.

Perfect pairing ideas

Enjoy this bread with a cup of Earl Grey tea or a mild coffee for a delightful morning ritual. It makes a lovely accompaniment to soft cheeses or yogurt topped with fresh berries. A dollop of whipped cream or mascarpone enhances the dessert experience if you want to take it a step further.

Cultural inspiration

This recipe marries the classic Italian spirit of Limoncello with the comfort of American zucchini bread. It reflects the Italian love for vibrant citrus flavors combined with rich, wholesome ingredients. Serving this bread during family gatherings brings a sense of warmth and Mediterranean sunshine to the table.

Seasonal makeovers

Add grated carrot or apple during cooler months for an autumn spin. Swap lemon zest for orange zest in winter for a different citrus note that pairs beautifully with warm spices like cinnamon or nutmeg. In spring and summer, fresh herbs like basil or mint complement the brightness of Limoncello and zucchini.

This zucchini bread with Limoncello is a fresh twist on a classic, perfectly suited for any time you want a moist and fragrant treat.

Frequently Asked Questions

→ How does ricotta affect the bread’s texture?

Ricotta adds moisture and creaminess, resulting in a tender and soft crumb that balances the zucchini's texture.

→ What role does limoncello play in the flavor?

Limoncello imparts a bright, citrusy aroma that elevates the bread’s overall flavor with a subtle tangy twist.

→ How can I prevent the bread from becoming soggy?

Ensure the zucchini is well-drained before folding it into the batter to avoid excess moisture that can cause sogginess.

→ Can I enhance the limoncello flavor after baking?

Yes, brushing the cooled bread with a limoncello glaze intensifies the citrus notes and adds a glossy finish.

→ What is the best way to store this bread?

Keep the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week to maintain freshness.