Description
This Lemon Zucchini Bread is a moist, flavorful quick bread perfect for breakfast or a snack. Bursting with fresh zucchini and lemon zest, it combines a tender crumb with a tangy lemon glaze for 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” loaf pan with non-stick cooking spray or line it with parchment paper and set aside.
- Combine dry ingredients: In a mixing bowl, whisk together the all purpose flour, kosher salt, baking powder, and baking soda until evenly mixed.
- Combine wet ingredients: In another mixing bowl, whisk together the eggs, vegetable oil, granulated sugar, lemon zest, lemon juice, and vanilla extract until smooth and combined.
- Mix wet and dry ingredients: Add the dry ingredients to the wet ingredients and gently fold together with a spatula until just combined. Then fold in the shredded zucchini gently to avoid overmixing.
- Bake: Pour the batter into the prepared loaf pan. Bake for 65 minutes, or until a toothpick inserted into the center of the bread comes out clean. Remove from the oven and allow the bread to cool completely in the pan on a wire cooling rack.
- Make the glaze: In a bowl, whisk together the confectioners sugar, lemon juice, and vanilla extract until smooth. Add extra lemon juice or a bit of water if needed to reach desired consistency. Drizzle or spread the glaze over the cooled bread.
Notes
- Do not squeeze out the shredded zucchini; the moisture helps make the bread moist and tender.
- Store the bread at room temperature for up to 2 days or freeze it wrapped tightly for up to 3 months.
- To thaw frozen bread, unwrap and leave at room temperature until fully thawed.
- You can substitute vegetable oil with olive oil, coconut oil, or half applesauce to lighten the bread, though results may vary.
Nutrition
- Serving Size: 1 slice (1/12 of loaf)
- Calories: 320 kcal
- Sugar: 25 g
- Sodium: 180 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 40 mg
