Description
This Lemon Zucchini Bread is moist, tender, and bursting with fresh citrus flavor! Made with shredded zucchini and a sweet lemon glaze, it’s the perfect way to use up extra zucchini while keeping it light and refreshing.
Ingredients
Units
Scale
For the Bread:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 2 tablespoons lemon zest
- 1/2 cup vegetable oil (or melted butter)
- 2 large eggs
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup shredded zucchini (squeeze out excess moisture)
For the Lemon Glaze:
- 3/4 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon lemon zest
Instructions
Make the Bread:
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Preheat Oven:
- Preheat oven to 350°F (175°C).
- Grease and line a 9×5-inch loaf pan with parchment paper.
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Mix Dry Ingredients:
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
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Prepare Wet Ingredients:
- In another bowl, mix sugar and lemon zest to release oils for extra flavor.
- Whisk in vegetable oil, eggs, lemon juice, and vanilla extract until smooth.
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Combine & Fold in Zucchini:
- Gradually mix dry ingredients into wet ingredients until just combined.
- Fold in shredded zucchini (do not overmix).
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Bake:
- Pour batter into the prepared loaf pan.
- Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
Make the Glaze & Serve:
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Prepare the Glaze:
- In a bowl, whisk together powdered sugar, lemon juice, and zest until smooth.
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Drizzle & Enjoy:
- Let bread cool for 10 minutes, then drizzle with glaze.
- Slice and serve!
Notes
- Want extra crunch? Add ½ cup chopped walnuts or pecans.
- For a richer texture, swap oil for melted butter.
- Storage: Store at room temp for 3 days or refrigerate for 1 week.