Description
This Lemon Zucchini Bread is a moist, flavorful quick bread combining the subtle sweetness of zucchini with the bright zest and juice of fresh lemons. It features a tender crumb enriched with vegetable oil and a tangy lemon glaze for a perfect finish, making it 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 the oven to 350°F. Spray a 9×5” 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 evenly mixed.
- Combine wet ingredients: In a separate bowl, whisk together the eggs, vegetable oil, granulated white sugar, lemon zest, lemon juice, and vanilla extract until smooth and well combined.
- Mix wet and dry ingredients: Add the dry ingredients into the wet ingredients and mix gently with a spatula until just combined. Then carefully fold in the shredded zucchini without overmixing.
- 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 let the bread cool completely in the pan 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 water as needed to reach your desired consistency.
- Glaze the bread: Once the bread has fully cooled, drizzle or spread the lemon glaze over the top to finish.
Notes
- Zucchini contains a lot of moisture; avoid wringing out the shredded zucchini to keep the bread moist and tender.
- Store the bread at room temperature for up to 2 days. For longer storage, wrap tightly in plastic wrap and foil or place in a plastic bag; freeze for up to 3 months.
- To thaw frozen bread, unwrap and leave at room temperature until fully thawed.
- Vegetable or canola oils are recommended, but coconut or olive oil can be substituted. For a lighter option, replace half the oil with applesauce.
Nutrition
- Serving Size: 1 slice (1/12 loaf)
- Calories: 320 kcal
- Sugar: 25 g
- Sodium: 210 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
