Lemon Zucchini Bread
This easy Lemon Zucchini Bread is moist, fluffy, and bursting with fresh lemon flavor, perfect for utilizing summer zucchini.
Equipment
- Loaf pan
Ingredients
- 1.5 cups all-purpose flour
- 0.5 teaspoon salt
- 0.5 teaspoon baking soda
- 0.5 teaspoon baking powder
- 0.75 cup granulated sugar
- 2 large eggs
- 0.5 cup oil vegetable, avocado or canola oil
- 1.5 teaspoons fresh lemon juice
- 1 cup grated zucchini unpeeled
Glaze
- 1 cup powdered sugar
- 4 teaspoons fresh lemon juice
Instructions
Preparation
- Preheat oven to 350 degrees F. Grease and flour a 8 x 4 inch loaf pan. Set aside.
- In a large bowl, whisk together the flour, salt, baking powder, and baking soda.
- In another bowl, combine sugar and lemon zest and stir well. Add eggs, oil, and lemon juice and stir until smooth. Stir in the dry ingredients until combined.
- Grate zucchini on the large holes of a box grater. If it's really wet, squeeze some of the moisture out. Fold the zucchini into the batter and pour the batter into the prepared loaf pan.
- Bake for 45-50 minutes, or until toothpick inserted in the center comes out clean. Allow to rest in the pan for 10 minutes before removing the loaf onto a wire cooling rack to cool completely.
- While the bread is cooling, make the glaze by combining the powdered sugar and lemon juice in a small bowl until smooth.
- Drizzle the glaze over the bread. Slice and serve.
Notes
If the shredded zucchini seems extra wet, gather it in paper towels and squeeze it out over the sink. Allow to cool completely, wrap in plastic wrap and store in a freezer safe container for 2-3 months. Thaw on countertop (or for a few seconds on defrost in the microwave).
Nutrition
Serving: 1sliceCalories: 241kcalCarbohydrates: 35gProtein: 3gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.04gCholesterol: 31mgSodium: 173mgPotassium: 58mgFiber: 1gSugar: 23gVitamin A: 66IUVitamin C: 3mgCalcium: 19mgIron: 1mg
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