Description
This Lemon Zucchini Bread is a moist and flavorful quick bread combining the freshness of lemon with tender shredded zucchini. Perfectly sweetened and topped with a tangy lemon glaze, it’s a delightful treat for breakfast or dessert.
Ingredients
Scale
For the Bread:
- 2 cups (240 g) all purpose flour
- 3/4 teaspoon kosher salt
- 3/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 2 large eggs, room temperature
- 3/4 cup (180 mL) vegetable oil
- 1 1/2 cups (297 g) granulated white sugar
- 1 1/2 teaspoons vanilla extract
- 2 cups (300 g) shredded zucchini
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest (about 2 lemons)
For the Glaze:
- 1 1/2 cups (170 g) confectioners sugar
- 3-4 tablespoons lemon juice
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F. Spray a 9×5-inch loaf pan with non-stick cooking spray or line it with parchment paper, then set aside.
- Combine Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, kosher salt, baking powder, and baking soda until well combined.
- Combine Wet Ingredients: In a separate large mixing bowl, whisk together the eggs, vegetable oil, granulated sugar, lemon zest, lemon juice, and vanilla extract until smooth and fully incorporated.
- Mix Wet and Dry Ingredients: Add the dry ingredient mixture to the wet ingredients and gently fold together with a spatula until just combined. Avoid overmixing to keep the bread tender. Fold in the shredded zucchini evenly throughout the batter.
- Bake: Pour the batter into the prepared loaf pan. Bake in the preheated oven for 65 minutes, or until a toothpick inserted into the center comes out clean. Once done, remove from the oven and allow the bread to cool completely in the pan on a wire cooling rack.
- Make the Glaze: In a mixing bowl, whisk together the confectioners sugar, 3 tablespoons of lemon juice, and vanilla extract until smooth. Add more lemon juice or a little water to thin the glaze as desired for drizzling.
- Glaze the Bread: Once the bread has completely cooled, drizzle the lemon glaze evenly over the top for a bright, sweet finish.
Notes
- Zucchini has a lot of moisture, which keeps the bread moist and tender. Do not wring it out before adding to the batter.
- Store the bread at room temperature for up to 2 days. For longer storage, freeze wrapped tightly in plastic wrap and foil or a plastic bag for up to 3 months. Thaw at room temperature before serving.
- You can substitute vegetable oil with coconut oil or olive oil. For a lighter version, replace half the oil with applesauce.
Nutrition
- Serving Size: 1 slice (approximate)
- Calories: 280 kcal
- Sugar: 25 g
- Sodium: 180 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 40 mg
