Description
Lemon zucchini bread is a citrusy, moist quick bread that’s simple to make and perfect for any time of day. This easy recipe features fresh lemon juice, grated zucchini, and a sweet glaze that brightens each bite.
Ingredients
Scale
2 cups all-purpose flour
3/4 cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
Zest from one lemon
3 tablespoons fresh lemon juice
2 large eggs, lightly beaten
1/2 cup milk
1/2 cup vegetable oil
1 cup packed grated zucchini
For the Glaze:
1 cup powdered sugar
2 tablespoons lemon juice
Instructions
- Get Your Oven Ready: Preheat your oven to 375°F (190°C) and generously grease a 9-inch loaf pan.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and lemon zest.
- Whisk Wet Ingredients: In a separate bowl, combine the lemon juice, eggs, milk, and vegetable oil until smooth.
- Blend Wet and Dry: Create a well in the center of the dry mixture and pour in the wet ingredients. Gently fold until just incorporated.
- Stir in Zucchini: Carefully mix in the grated zucchini, being cautious not to overmix.
- Bake to Perfection: Transfer the batter into your prepared loaf pan and bake for 45-55 minutes, rotating the pan midway to ensure even baking.
- Cool Down: Once done, let the bread sit in the pan for 10-15 minutes. Run a knife around the edges and turn the loaf onto a wire rack to cool fully.
- Finish with Glaze: Whisk together powdered sugar and lemon juice to create the glaze, then drizzle it over the cooled bread.
Notes
Let the bread cool fully before glazing. Store wrapped at room temp for 3–4 days or freeze (without glaze) for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
Nutrition
- Serving Size: 1 slice
- Calories: 319
- Sugar: 28g
- Carbohydrates: 48g
- Protein: 5g