Why You’ll Love This Recipe
This bread combines the freshness of lemon with the moisture of zucchini, creating a beautifully textured loaf. The lemon glaze adds the perfect touch of sweetness and tartness, making this bread not only delicious but incredibly easy to prepare. It’s a great way to sneak in some veggies while enjoying a sweet treat!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 cup granulated sugar
- Zest of 1 large lemon
- 2 large eggs
- 1/2 cup vegetable or canola oil
- 1/4 cup fresh lemon juice
- 1 1/2 cups grated zucchini (skin on, moisture not squeezed out)
For the Glaze:
- 1/2 cup powdered sugar
- 1 tablespoon fresh lemon juice
Directions
- Prepare the Zucchini: Grate the zucchini using a box grater. Do not peel it, as the skin adds color and nutrients. Set aside.
- Mix the Dry Ingredients: In a bowl, combine the flour, salt, baking soda, and baking powder.
- Mix the Wet Ingredients: In another bowl, whisk together the sugar, lemon zest, eggs, oil, and lemon juice.
- Combine: Gradually add the dry ingredients to the wet mixture, stirring until combined. Fold in the grated zucchini.
- Bake: Pour the batter into a greased loaf pan and bake at 350°F for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
- Glaze: Mix powdered sugar and lemon juice to create the glaze. Drizzle it over the cooled bread.
Servings and Timing
- Servings: 10 slices
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
Variations
- Add-ins: Fold in some chopped nuts like walnuts or chocolate chips for extra flavor.
- Spices: Add cinnamon or nutmeg for a spiced version of this loaf.
Storage/Reheating
- Store the bread at room temperature in an airtight container for up to 3 days.
- For longer storage, freeze the bread without the glaze. Thaw and drizzle the glaze before serving.
FAQs
Can I use a different type of oil?
Yes, you can use coconut oil or any other mild-flavored oil.
Do I need to squeeze out the moisture from the zucchini?
Typically, you don’t need to squeeze out the moisture, but if your zucchini is very watery, you can gently squeeze it.
How do I know when the bread is done?
The bread is done when it is golden brown on top and a toothpick inserted into the center comes out clean.
Can I make this recipe gluten-free?
Yes, use a gluten-free flour blend in place of all-purpose flour.
Can I make mini loaves with this recipe?
Yes, you can divide the batter into mini loaf pans and adjust the baking time.
Conclusion
This lemon zucchini bread is a perfect balance of sweet and citrusy, with the added moisture of zucchini. It’s easy to make, flavorful, and a great way to use up extra zucchini. Whether you serve it for breakfast, as an afternoon snack, or for dessert, it’s sure to be a hit with everyone!
Print
Lemon Zucchini Bread
- Total Time: 1 hour
- Yield: 10 servings
- Diet: Vegetarian
Description
This lemon zucchini bread is a light, tender loaf that’s perfect for breakfast, snacks, or dessert. With the fresh zest and juice of lemons paired with the subtle moisture of zucchini, it’s a refreshing twist on classic zucchini bread. Topped with a tangy lemon glaze, it’s a simple, delicious way to enjoy veggies in a sweet treat!
Ingredients
For the Bread:
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
3/4 cup granulated sugar
Zest of 1 large lemon
2 large eggs
1/2 cup vegetable or canola oil
1/4 cup fresh lemon juice
1 1/2 cups grated zucchini (skin on, moisture not squeezed out)
For the Glaze:
1/2 cup powdered sugar
1 tablespoon fresh lemon juice
Instructions
-
Prepare the Zucchini: Grate the zucchini using a box grater. Do not peel it, as the skin adds color and nutrients. Set it aside.
-
Mix the Dry Ingredients: In a bowl, combine the flour, salt, baking soda, and baking powder.
-
Mix the Wet Ingredients: In another bowl, whisk together the sugar, lemon zest, eggs, oil, and lemon juice.
-
Combine: Gradually add the dry ingredients to the wet mixture, stirring until combined. Fold in the grated zucchini.
-
Bake: Pour the batter into a greased loaf pan and bake at 350°F for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
-
Make the Glaze: Mix the powdered sugar and lemon juice to create the glaze. Drizzle it over the cooled bread.
Notes
Add-ins: Add walnuts or chocolate chips for extra flavor.
Spices: Enhance the flavor with a pinch of cinnamon or nutmeg for a spiced version.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
