4.4 from 240 votes
Lemon Zucchini Bread
Lemon Zucchini Bread combines finely shredded zucchini and lemon zest blended into a mildly spiced bread batter. It delivers moist, tender slices with subtle citrus brightness, complemented by a sweet lemon glaze drizzled on top after baking and cooling completely.
Prep Time
15 mins
Cook Time
55 mins
Total Time
1 hr 10 mins
Servings:
10
Course:
Bread
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.
Cup of Yum
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.