Description
Moist lemon zucchini bread with fresh lemon zest, zucchini, and 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
- 1 cup powdered sugar
- 4 teaspoons fresh lemon juice for glaze
Instructions
- Preheat oven to 350°F and prepare an 8×4-inch loaf pan.
- Whisk flour, salt, baking soda, and baking powder.
- Mix sugar and lemon zest in a separate bowl.
- Add eggs, oil, and lemon juice and whisk until smooth.
- Combine wet and dry ingredients.
- Fold in grated zucchini.
- Pour batter into prepared loaf pan.
- Bake for 45 to 50 minutes until a toothpick comes out clean.
- Cool for 10 minutes before transferring to a wire rack.
- Whisk powdered sugar and lemon juice for glaze.
- Drizzle glaze over cooled bread and serve.
Notes
- Squeeze excess moisture from zucchini if necessary.
- Use fresh lemon zest for the best flavor.
- Do not overmix the batter.
- Store refrigerated for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 239
- Sugar: 22
- Sodium: 161
- Fat: 10
- Saturated Fat: 1
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 1
- Protein: 2
- Cholesterol: 27