Lemon Zucchini Bread
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Lemon Zucchini Bread
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Enjoy a slice of this incredibly sweet and moist Lemon Zucchini Bread for breakfast, brunch or as an evening treat! It won't disappoint!
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Ingredients
FOR THE BREAD:
- 4 cups all-purpose flour
- 1 ½ cups granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 cups shredded zucchini
- ⅔ cup unsalted butter melted
- 2 lemons zested
- ½ cup lemon juice about 2 large lemons
- 4 large eggs
FOR THE GLAZE:
- 1 cup powdered sugar
- Juice from 1 lemon
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Instructions
- Preheat oven to 350 degrees F. Line bottom only of two 9-inch loaf pans with parchment paper or spray with baking spray. Set aside.
- In a large bowl, mix all ingredients for bread, stirring to completely combined.
- Pour into greased pans and bake for 60 minutes, until completely cooked. Allow to cool for 10 minutes in pan, remove from pan and cool completely.
- For glaze, whisk together powdered sugar with lemon juice until smooth. Drizzle over bread.
- I enjoyed this bread cold out of the refrigerator! Enjoy!
Notes
- Use our guide on how to shred zucchini. Get all our tips and tricks on how to zest a lemon too!
- You can store it at room temperature in a covered container or in the fridge. I like it best when it’s cold straight out of the refrigerator!
Nutrition Information
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Serving
1slice
Calories
254kcal
(13%)
Carbohydrates
43g
(14%)
Protein
4g
(8%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
3g
Cholesterol
54mg
(18%)
Sodium
253mg
(11%)
Fiber
1g
(4%)
Sugar
23g
(46%)
Nutrition Facts
Serving: 20servings
Amount Per Serving
Calories 254 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 254kcal | 13% |
| Carbohydrates | 43g | 14% |
| Protein | 4g | 8% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Cholesterol | 54mg | 18% |
| Sodium | 253mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 23g | 46% |
* Percent Daily Values are based on a 2,000 calorie diet.
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