Delicious Lemon Zucchini Bread Recipe
This Lemon Zucchini Bread is moist, flavorful, and bursting with fresh citrusy notes. Grated zucchini keeps the loaf tender and light, while a sweet-tart lemon glaze provides a bakery-style finish. Perfect for breakfast, dessert, or as a snack, this easy quick bread is a great way to use summer zucchini and bring a little sunshine to your table.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 1 loaf (about 8 slices)
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Bread
- 1 1/2 cups plain flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup white sugar
- 1 cup finely grated zucchini (unpeeled, no need to squeeze or dry)
- 1/4 cup vegetable oil
- 1 egg
- 2 tablespoons fresh lemon juice
- 2 tablespoons lemon rind
Glaze
- 1/2 cup icing sugar
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon rind
Instructions
- Prepare the Dry Ingredients: In a medium mixing bowl, whisk together the flour, baking soda, baking powder, and salt until well combined. Set aside for later use.
- Combine Wet Ingredients: In a separate large bowl, add the white sugar, grated zucchini, vegetable oil, egg, lemon juice, and lemon zest. Mix until everything is thoroughly incorporated.
- Mix the Batter: Gradually fold the dry ingredients into the wet zucchini mixture. Stir gently until just combined—do not overmix, as this keeps the bread light and tender.
- Bake the Zucchini Bread: Preheat your oven to 350°F (175°C). Spoon the batter into a greased 8×4-inch loaf pan, spreading it evenly. Bake for about 45 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Bread: Allow the baked loaf to cool in the pan on a wire rack for about 15 minutes. Then carefully remove the bread from the pan and let it cool completely on the wire rack.
- Prepare and Apply the Glaze: Once the bread is fully cooled, make the glaze by mixing the icing sugar, lemon juice, and lemon rind in a small bowl until smooth. Drizzle the glaze over the top of the cooled bread and let it set before slicing and serving.
Notes
- You can substitute vegetable oil with melted coconut oil for a subtle flavor twist.
- For extra color, add poppy seeds or swap in lime zest for a different citrusy note.
- Do not squeeze or dry the zucchini; the moisture helps keep the bread soft.
- This bread freezes well when tightly wrapped in plastic and foil—just glaze after thawing.
Find it online: https://marthatasty.com/delicious-lemon-zucchini-bread-recipe/
