Lemon Zucchini Bread
A moist and zesty quick bread combining fresh zucchini and bright lemon flavor, topped with a sweet lemon glaze.
Equipment
- 8 x 4 inch loaf pan
- Wire cooling rack
Ingredients
Bread
- 1 1/2 cups all-purpose flour or half white whole wheat flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 cup granulated sugar
- 1 large lemon zested
- 2 large eggs
- 1/2 cup oil vegetable or canola oil
- 1 1/2 teaspoons fresh lemon juice
- 1 cup grated zucchini unpeeled
Glaze
- 1 cup powdered sugar
- 4 teaspoons fresh lemon juice
Instructions
- 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. 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.
Nutrition
Calories: 239kcalCarbohydrates: 35gProtein: 2gFat: 10gCholesterol: 27mgSodium: 161mgPotassium: 74mgSugar: 22gVitamin A: 60IUVitamin C: 2.7mgCalcium: 17mgIron: 0.9mg
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