Lemon Zucchini Bread
A bright and fresh lemon zucchini bread that combines tangy lemon flavor with moist, rich zucchini.
Ingredients
- 2 cups grated zucchini one medium zucchini
- 2 cups all-purpose flour
- 2/3 cup sugar
- 2 large eggs
- 1/2 cup vegetable oil
- Zest of 1 large lemon
- 2 tablespoons fresh lemon juice
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
For the glaze:
- 1 cup powdered sugar
- 2 tablespoons lemon juice adjust for consistency
Instructions
- Preheat your oven to 350°F (175°C).
- Wring out the grated zucchini using a dish towel to remove excess moisture.
- In a bowl, mix together eggs, vegetable oil, vanilla extract, sugar, lemon zest, and lemon juice.
- In a separate large bowl, combine all-purpose flour, baking powder, baking soda, and salt.
- Combine the wet and dry mixtures until just combined, then gently fold in the zucchini.
- Pour the batter into a buttered loaf pan.
- Bake for about 50 minutes or until a toothpick comes out clean.
- Allow to cool in the pan for 10 minutes, then transfer to a wire rack.
- For the glaze, whisk together powdered sugar and lemon juice until pourable. Drizzle over the cooled bread.
Notes
This bread is great to store at room temperature for up to 3 days or in the fridge for nearly a week. Freezes well for longer storage.