Lemon Zucchini Bread
User Reviews
4.9
Lemon Zucchini Bread
Description
This bread recipe uses all-purpose flour along with salt, baking soda, and baking powder to create a balanced leavening effect. Granulated sugar is combined with lemon zest before adding eggs, neutral oil, and fresh lemon juice for bright flavor and moistness. Folded in shredded unpeeled zucchini contributes moisture without overpowering the bread. Baking at 350°F in a greased loaf pan produces a golden crust with a soft interior.
The glaze, made by mixing powdered sugar and fresh lemon juice, is drizzled on after the bread cools, enhancing the citrus aroma and providing a sweet-tart contrast to the loaf. The bread slices well for serving at any time of day, pairing with tea or coffee.
Notes advise that if the shredded zucchini is especially wet, it should be squeezed dry to prevent excess moisture in the batter. The loaf freezes well when wrapped properly and can be thawed gently before serving, making it convenient to prepare ahead.
Ingredients
- 1 1/2 cups all-purpose flour (or half white whole wheat flour)
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 cup granulated sugar
- lemon zest of 1 large
- 2 large egg
- 1/2 cup neutral cooking oil vegetable or canola oil, generic cooking oil
- 1 1/2 teaspoons lemon juice fresh
- 1 cup zucchini unpeeled, grated
Glaze:
- 1 cup powdered sugar
- 4 teaspoons lemon juice fresh
Instructions
- Preheat oven to 350 degrees F. Grease and flour a 8 x 4 inch loaf pan. Set aside.
- In a large bowl, whisk together the flour, salt, baking powder, and baking soda.
- In another bowl, combine sugar and lemon zest and stir well.
- Add eggs, oil, and lemon juice and stir until smooth. Stir in the dry ingredients until combined.
- Fold the zucchini into the batter and pour the batter into the prepared loaf pan.
- Bake for 45-50 minutes, or until toothpick inserted in the center comes out clean.
- Allow to rest in the pan for 10 minutes before removing the loaf onto a wire cooling rack to cool completely.
- While the bread is cooling, make the glaze by combining the powdered sugar and lemon juice in a small bowl until smooth.
- Drizzle the glaze over the bread. Slice and serve.
Notes
- If shredded zucchini is very moist, squeeze out excess water using paper towels for best texture.
- To freeze, cool the bread completely, wrap tightly in plastic wrap, and store in a freezer-safe container up to 2-3 months.
- Thaw frozen bread at room temperature or briefly in the microwave on defrost before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 239 kcal
% Daily Value*
| Calories | 239kcal | 12% |
| Carbohydrates | 35g | 12% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Cholesterol | 27mg | 9% |
| Sodium | 161mg | 7% |
| Potassium | 74mg | 2% |
| Sugar | 22g | 44% |
| Vitamin A | 60IU | 1% |
| Vitamin C | 2.7mg | 3% |
| Calcium | 17mg | 2% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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