Lemon Zucchini Bread
This Lemon Zucchini Bread is the best way to use up fresh zucchini produce. Moist zucchini bread bursting with fresh & bright lemon flavor in the bread and the simple lemon glaze on top. We love a simple no-yeast quick bread recipe!
Ingredients
Lemon Zucchini Bread
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 2 cups grated zucchini
- 2 large eggs
- 1/2 cup vegetable or canola oil
- 1/4 cup water
- 2 tablespoons freshly squeezed lemon juice (about 1 large lemon)
- lemon zest (from the large lemon)
Lemon Glaze
- 2 cups powdered sugar
- 3 tablespoons freshly squeezed lemon juice (about 2 lemons)
Instructions
- Preheat the oven to 350℉. Line a 9x5-inch loaf pan with parchment paper, or spray with cooking spray or baking spray. Set aside.
- In a medium mixing bowl, add the flour, sugar, baking powder, baking soda, cinnamon, and salt. Stir together with a whisk until combined. Set aside.2 cups all-purpose flour, 1 cup granulated sugar, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon ground cinnamon, ½ teaspoon salt
- In a separate larger mixing bowl, add the grated zucchini, eggs, oil, water, lemon juice and lemon zest. Stir with a whisk or spatula until combined.2 cups grated zucchini, 2 large eggs, 1/2 cup vegetable or canola oil, 1/4 cup water, 2 tablespoons freshly squeezed lemon juice, lemon zest
- Dump half the dry ingredients into the bowl of wet ingredients and stir together just until combined. Add the remaining dry ingredients and stir together just until combined and no flour streaks or pockets remain.
- Dump the batter into the prepared loaf pan and bake for 50 minutes or until a toothpick inserted into the middle comes out clean with no wet batter on it. * If the bread is getting too browned, loosely lay a piece of foil over top it for the last 15 minutes or so of the bake time.
- Once baked, remove the loaf pan from the oven and let it cool completely at room temperature. Once cooled, remove the bread loaf from the pan and set it on a plate or cooling rack for glazing.
- Make The Lemon Glaze : Stir together the powdered sugar and fresh lemon juice until smooth and combined. Use a fork to drizzle it over the cooled loaf of lemon zucchini bread.2 cups powdered sugar, 3 tablespoons freshly squeezed lemon juice
Notes
Smaller Loaves : Make smaller loaves by dividing the batter between 6-8 mini loaf pans. The bake time will decrease, so watch the loaves carefully. I would set the bake time for 35-40 minutes and go from there.
Tip : Make sure that you wait to glaze the loaf until it's cooled to room temperature. If you glaze it while it's still warm, the glaze will just slide right off or melt.
Nutrition
Calories: 317kcal | Carbohydrates: 54g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 31mg | Sodium: 193mg | Potassium: 95mg | Fiber: 1g | Sugar: 37g | Vitamin A: 87IU | Vitamin C: 6mg | Calcium: 32mg | Iron: 1mg
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