Description
Moist lemon zucchini bread with fresh lemon zest, grated zucchini, and a sweet lemon glaze.
Ingredients
Scale
- 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 oil
- 1 1/2 teaspoons fresh lemon juice
- 1 cup grated zucchini
- 1 cup powdered sugar
- 4 teaspoons fresh lemon juice
Instructions
- Preheat oven to 350°F and prepare an 8 x 4-inch loaf pan.
- Whisk flour, salt, baking soda, and baking powder in a bowl.
- Mix sugar and lemon zest in another bowl.
- Add eggs, oil, and lemon juice and whisk until smooth.
- Fold dry ingredients into wet ingredients until combined.
- Fold in grated zucchini gently.
- Pour batter into loaf pan.
- Bake for 45 to 50 minutes until a toothpick comes out clean.
- Cool in pan for 10 minutes then transfer to a wire rack.
- Whisk powdered sugar and lemon juice for glaze.
- Drizzle glaze over cooled bread and serve.
Notes
- Grate zucchini finely for best texture.
- Use only the yellow part of the lemon for zest.
- Measure flour carefully to avoid dense bread.
- Check oven temperature for accurate baking.
- Cool bread before glazing.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 239
- Sugar: 19
- Sodium: 140
- Fat: 11
- Saturated Fat: 1.5
- Unsaturated Fat: 8.5
- Trans Fat: 0
- Carbohydrates: 33
- Fiber: 1
- Protein: 3
- Cholesterol: 31