Description
This Lemon Zucchini Bread recipe is a moist, flavorful quick bread that combines the freshness of zucchini with bright lemon zest and juice. Perfect for a snack or dessert, it features a tender crumb and a sweet lemon glaze that elevates the loaf to a delightful treat.
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 the 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 mixing bowl, whisk together the eggs, vegetable oil, granulated sugar, lemon zest, lemon juice, and vanilla extract until smooth.
- Combine wet and dry ingredients: Add the dry ingredients to the wet ingredients and stir with a spatula until just combined. Gently fold in the shredded zucchini to maintain moisture and texture.
- 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. Remove from the oven and let the bread cool completely in the pan set on a wire rack.
- Make the glaze: In a mixing bowl, whisk together the confectioners sugar, lemon juice, and vanilla extract until smooth. Add additional lemon juice or a little water as needed to reach desired glaze consistency.
Notes
- Zucchini moisture is important; do not wring out shredded zucchini to keep the bread moist.
- Store bread at room temperature for up to 2 days or freeze wrapped tightly for up to 3 months.
- To thaw frozen bread, unwrap and let it come to room temperature.
- You can substitute vegetable oil with coconut or olive oil, or use half applesauce to lighten the bread.
Nutrition
- Serving Size: 1 slice
- Calories: 280 kcal
- Sugar: 20 g
- Sodium: 180 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 40 mg
