Description
A moist and flavorful lemon zucchini bread with a sweet lemon glaze.
Ingredients
Scale
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 cups granulated sugar
- Zest of 2 large lemons
- 3 large eggs
- 1 cup light olive oil (not extra-virgin)
- 1 tablespoon fresh lemon juice
- 1 1/2 teaspoons vanilla extract
- 2 cups grated zucchini
- For the lemon glaze:
- 2 cups powdered sugar
- 3 tablespoons fresh lemon juice
Instructions
- Preheat oven to 325°F. Grease and flour two 8×4-inch loaf pans.
- In a large bowl, whisk together flour, salt, baking powder, and baking soda. Set aside.
- In another bowl, combine sugar and lemon zest. Rub together with your fingers until fragrant.
- Add eggs, olive oil, lemon juice, and vanilla to the lemon sugar mixture. Stir until smooth.
- Add the dry ingredients to the wet ingredients and stir until just combined. The batter will be thick.
- Stir in the grated zucchini.
- Divide the batter evenly between the prepared loaf pans.
- Bake for 60–65 minutes, or until a tester inserted in the center comes out clean.
- Let loaves cool in the pans for 15 minutes. Remove from pans and cool completely on a wire rack.
- To make the glaze, whisk together powdered sugar and lemon juice until smooth. Drizzle over cooled loaves.
- Slice and serve.
Notes
- This recipe makes two loaves.
- Allow the bread to cool completely before glazing for best results.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 26 g
- Sodium: 152 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
Keywords: Lemon Zucchini Bread