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
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Prepare the Zucchini: Grate the zucchini using a box grater. Do not peel it, as the skin adds color and nutrients. Set it aside.
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Mix the Dry Ingredients: In a bowl, combine the flour, salt, baking soda, and baking powder.
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Mix the Wet Ingredients: In another bowl, whisk together the sugar, lemon zest, eggs, oil, and lemon juice.
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Combine: Gradually add the dry ingredients to the wet mixture, stirring until combined. Fold in the grated zucchini.
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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.
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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
