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Lemon Zucchini Bread

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A moist and tender quick bread bursting with fresh lemon flavor and grated zucchini, topped with a sweet citrus glaze.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3/4 cup granulated sugar
  • Zest of 1 large lemon
  • 2 large eggs
  • 1/2 cup vegetable or canola oil
  • 1 1/2 teaspoons fresh lemon juice
  • 1 cup grated zucchini, unpeeled
  • For glaze: 1 cup powdered sugar
  • For glaze: 4 teaspoons fresh lemon juice

Instructions

  1. Preheat oven to 350°F (180°C). Grease and flour an 8×4-inch loaf pan.
  2. In a bowl, whisk together flour, salt, baking powder, and baking soda.
  3. In another bowl, stir sugar and lemon zest together. Add eggs, oil, and lemon juice; mix until smooth.
  4. Gradually stir dry ingredients into wet ingredients until just combined.
  5. Fold in grated zucchini gently.
  6. Pour batter into prepared loaf pan and bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.
  7. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  8. To make glaze, whisk together powdered sugar and lemon juice until smooth.
  9. Drizzle glaze over cooled bread before slicing and serving.

Notes

If the grated zucchini is very wet, squeeze out excess moisture before folding it into the batter. Let the bread cool completely before glazing to prevent the glaze from melting. This bread can be stored in an airtight container for up to 3 days or frozen for longer storage.

Nutrition

Find it online: https://www.rapidrecipes.blog/lemon-zucchini-heaven-bread-4/