Description
A delightful recipe for Luscious Lemon Zucchini Bread, perfect for a sweet treat.
Ingredients
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- ¾ cup granulated sugar
- ½ cup vegetable oil
- 1 tablespoon fresh lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1½ cups shredded zucchini, lightly squeezed
- 1 cup powdered sugar (for glaze)
- 2–3 tablespoons fresh lemon juice (for glaze)
- 1 teaspoon lemon zest (for glaze)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In another large bowl, whisk eggs, sugar, oil, lemon zest, lemon juice, and vanilla until smooth.
- Gradually add the dry ingredients to the wet ingredients. Stir just until combined.
- Fold in the shredded zucchini. Do not overmix.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the bread cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
- Make the glaze: Whisk powdered sugar, lemon juice, and lemon zest until smooth.
- Drizzle the glaze over the cooled bread. Let it set for a few minutes before slicing.
Notes
- Ensure the zucchini is lightly squeezed to remove excess moisture.
- Store any leftovers in an airtight container at room temperature.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg