Lemon Zucchini Bread
User Reviews
4.4
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Prep Time
15 mins
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Cook Time
55 mins
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Total Time
1 hr 10 mins
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Servings
10
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Course
Bread
Lemon Zucchini Bread
Description
This loaf mixes granulated sugar and lemon zest to release aroma before combining with egg, oil, and vanilla, then incorporates shredded zucchini for moisture and texture. A separate dry mix of flour, leavening agents, salt, and cinnamon adds gentle spice and structure. Baking at 325°F creates a tender crumb that holds together without being dense or dry.
The finishing touch is a glaze of confectioners’ sugar, fresh lemon juice, and a hint of vanilla, which adds a sweet, slightly tart coating that enhances the bread’s citrus notes. The bread pairs well with plain butter or cream cheese spreads and fits nicely with breakfast or snack occasions.
Stored in an airtight container in the refrigerator, the bread keeps moist for about three days. Using fresh lemon zest and juice intensifies the lemon flavor without overpowering the zucchini's subtle presence.
Ingredients
- ¾ cup granulated sugar
- 2 tablespoons lemon about 2 medium lemons, zest
- 1 egg large
- ½ cup vegetable oil
- 1 teaspoon vanilla extract pure
- 1 ½ cups zucchini packed and undrained, shredded
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- 1 teaspoon ground cinnamon
For the Glaze
- ½ cup confectioners’ sugar
- 1 tablespoon lemon juice fresh
- ¼ teaspoon vanilla extract pure
Instructions
- Preheat oven to 325 degrees F. Spray an 8×4 inch loaf pan with nonstick cooking spray.
- In a large bowl, combine the sugar and lemon zest, mixing with your fingertips until fragrant. Add the egg, vegetable oil and vanilla and whisk to combine. Stir in zucchini. In a separate bowl, whisk together the flour, salt, baking soda, and baking powder and cinnamon. Stir the flour mixture into the zucchini mixture until just combined. Pour the batter into the prepared pan.
- Bake 50-55 minutes in the preheated oven, or until a toothpick inserted in the center of the bread comes out clean. Remove pan to wire rack and cool in pan for about 10 minutes before turning out onto the wire rack to cool completely.
- Once bread is cooled, prepare the glaze. In a medium bowl, whisk together the confectioners’ sugar, lemon juice and vanilla. Drizzle the glaze over the bread.
Notes
- Store the bread in an airtight container in the refrigerator for up to 3 days to maintain freshness.
- This recipe makes one 8x4-inch loaf, suitable for slicing and serving over several days.
User Reviews
Overall Rating
4.4
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