Description
A delightful blend of zesty lemon and moist zucchini creates a refreshing homemade bread with a tangy glaze.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 large eggs
- ½ cup neutral oil
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 zucchini, grated
- Zest of 1 lemon
- Juice of 1 lemon
- 1 cup powdered sugar (for glaze)
- 2 tablespoons lemon juice (for glaze)
Instructions
- Preheat the oven to 350°F (175°C).
- Grate the zucchini and squeeze out excess moisture.
- Whisk together flour, baking powder, baking soda, and salt in a large bowl.
- Combine sugar, eggs, oil, lemon zest, and lemon juice in a separate bowl.
- Fold the grated zucchini into the wet mixture.
- Slowly add the dry ingredients to the wet, mixing until just combined.
- Pour the batter into a greased loaf pan and smooth the top.
- Bake for 55–60 minutes or until a toothpick comes out clean.
- Cool in the pan for 10 minutes before transferring to a wire rack.
- Mix powdered sugar with lemon juice for glaze and drizzle over cooled bread.
Notes
For a vegan version, substitute eggs with flax eggs and use applesauce instead of oil.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 10g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: lemon bread, zucchini bread, baking, dessert, quick bread