Lemon Zucchini Bread
User Reviews
4.7
Lemon Zucchini Bread
Description
This Lemon Zucchini Bread recipe blends dry ingredients like flour, baking soda, baking powder, and salt with wet ingredients consisting of sugar mixed with lemon zest, eggs, olive oil, lemon juice, and vanilla extract. Freshly grated zucchini is folded into the batter, which is thick and poured into prepared loaf pans.
The bread bakes at a low 325°F for about an hour until a tester comes out clean, ensuring a dense yet soft crumb. Cooling the loaves before applying a smooth lemon glaze made from powdered sugar and lemon juice introduces a tangy sweetness that complements the bread’s moist texture and subtle zucchini flavor.
These loaves serve well sliced as a snack or breakfast item. The recipe makes two loaves, allowing one to be stored or gifted. The balanced lemon flavor and moist crumb hold up well for multiple servings.
Ingredients
For the bread:
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 cups granulated sugar
- lemon zest of 2 large lemons
- 3 egg large
- 1 cup olive oil not extra-virgin, light
- 1 tablespoon lemon juice fresh
- 1 1/2 teaspoons vanilla extract
- 2 cups zucchini grated
For the lemon glaze:
- 2 cups powdered sugar
- 3 tablespoons lemon juice fresh
Instructions
- Preheat oven to 325 degrees F. Grease and flour two 8 x 4 inch loaf pans and set aside.
- In a large bowl, whisk together the flour, salt, baking powder, and baking soda. Set aside.
- In a large bowl, combine sugar and lemon zest. Rub together with your fingers until fragrant.
- Add the eggs, olive oil, lemon juice, vanilla to the lemon sugar mixture and stir until smooth. Add in the dry ingredients and stir until just combined, the batter will be thick. Stir in the zucchini and pour the batter into the prepared loaf pans.
- Bake for 60-65 minutes, or until tester inserted in the center comes out clean.
- Place the loaves on a cooling rack and let cool for 15 minutes in the pans. Loosen the sides of the bread with a knife. Carefully remove the loaves from the pans. Let cool completely on rack.
- While the bread is cooling, make the lemon glaze. In a small bowl, combine powdered sugar and lemon juice. Whisk until smooth. Drizzle the glaze over the loaves. Slice and serve.
Notes
- This recipe yields two 8x4 loaf pans worth of bread, perfect for sharing or freezing a loaf for later.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 250 kcal
% Daily Value*
| Calories | 250kcal | 13% |
| Carbohydrates | 39g | 13% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Cholesterol | 20mg | 7% |
| Sodium | 152mg | 6% |
| Potassium | 70mg | 1% |
| Sugar | 26g | 52% |
| Vitamin A | 50IU | 1% |
| Vitamin C | 2.8mg | 3% |
| Calcium | 14mg | 1% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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