Lemon Zucchini Bread
User Reviews
4.4
240 reviews
Good
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
1 hr 10 mins
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Servings
10
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Course
Bread
Lemon Zucchini Bread
Report
Classic zucchini bread is made a little more bright and delicious with a pop of citrus flavor in this Lemon Zucchini Bread. Don’t forget the easy glaze for that extra hit of lemon flavor and sweetness!
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Ingredients
- ¾ cup granulated sugar
- 2 tablespoons lemon zest about 2 medium lemons
- 1 large egg
- ½ cup vegetable oil
- 1 teaspoon pure vanilla extract
- 1 ½ cups shredded zucchini packed and undrained
- 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 fresh lemon juice
- ¼ teaspoon pure vanilla extract
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.
Notes
- Bread will store in an airtight container within the refrigerator for up to 3 days.
- Makes 1 8x4-inch loaf
- Adapted from allrecipes
Genuine Reviews
User Reviews
Overall Rating
4.4
240 reviews
Good
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