Lemon Zucchini Bread
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4.9
36 reviews
Excellent
Lemon Zucchini Bread
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Lemon Zucchini Bread is the perfect way to utilize fresh zucchini. Ready in less than an hour and topped with a sweet lemon icing, this quick bread is delicious for breakfast or dessert.
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Ingredients
- 1 ½ cups all-purpose flour
- ½ teaspoon kosher salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¾ cup granulated sugar
- ½ cup canola oil or another flavorless oil
- 2 large eggs
- 2 tablespoons lemon zest from 1 large lemon
- 1 ½ teaspoons freshly squeezed lemon juice
- 1 cup grated zucchini* unpeeled
Lemon Glaze
- 1 cup powdered sugar
- 4 teaspoons freshly squeezed lemon juice
Instructions
Make the Zucchini Bread
- Preheat the oven to 350°F. Spray your loaf pan with nonstick baking spray, and line it with a parchment paper sling. (You can also flour the pan if you don’t have parchment.)
- Grate the zucchini with a box grater, and set aside. If it looks wet, pat it dry with a kitchen towel or paper towel.
- Whisk together the flour, salt, baking soda and baking powder in a medium mixing bowl.
- In a separate large mixing bowl, whisk the sugar, oil, eggs, lemon zest and lemon juice together until well-combined.
- Slowly pour the dry ingredients into the wet ingredients, stirring until just combined.
- Fold the zucchini into the batter.
- Pour the batter into the prepared bread pan, and transfer to the preheated oven.
- Bake for 45-50 minutes, or until an inserted toothpick comes out clean. (You may also test it with a butter knife or another instrument.)
- Cool the bread for 10 minutes before removing it from the loaf pan, then let it finish cooling on a wire rack.
Make the Glaze
- In a small bowl, combine the powdered sugar and lemon juice.
- Whisk until combined.
- Drizzle on top of the completely cooled zucchini bread, then slice and enjoy!
Notes
- This recipe first appeared on Lemon Blossoms.
- *If your zucchini appears wet, dry it with paper towels or a kitchen towel. To do this, place the shredded zucchini in the middle of the towel and wring it to pull out extra moisture.
- How to store: Store the bread on the countertop for 2-3 days. I placed mine on a plate, then covered it with plastic wrap. You can place it in an airtight container and store in the fridge for about a week, too.
- How to freeze: Wrap the whole cooled, uniced loaf in plastic wrap, then aluminum wrap. Freeze for up to 3 months. Thaw in the fridge, then ice and slice.
Nutrition Information
Show Details
Serving
1slice
Calories
286kcal
(14%)
Carbohydrates
42g
(14%)
Protein
4g
(8%)
Fat
12g
(18%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
11g
Cholesterol
37mg
(12%)
Sodium
166mg
(7%)
Fiber
1g
(4%)
Sugar
26g
(52%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 286 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 286kcal | 14% |
| Carbohydrates | 42g | 14% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 11g | 65% |
| Cholesterol | 37mg | 12% |
| Sodium | 166mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 26g | 52% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
36 reviews
Excellent
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