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A lemon zucchini bread on a cutting board beside flowers.

Lemon Zucchini Bread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 5 reviews
  • Author: Asha
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 1 loaf 1x
  • Category: Bread
  • Cuisine: American

Description

This moist and tender lemon zucchini bread is drizzled in a sweet and tangy lemon glaze, adding even more brightly citrus flavour.


Ingredients

Scale

Lemon Zucchini Bread:

1 1/2 cups (180g) all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup (150g) granulated sugar

1 tablespoon lemon zest *

2 large eggs

1/2 cup (118ml) vegetable oil

1 tablespoon freshly squeezed lemon juice

1 cup (200g) finely grated zucchini, skin on

Sweet Lemon Glaze:

1/2 cup confectioner's sugar

3/4 tablespoon freshly squeezed lemon juice

1/8 teaspoon pure vanilla extract

pinch of salt


Instructions

Lemon Zucchini Bread

Preheat your oven to 350°F / 180°C with the rack in the middle. Grease and flour a 9x5 inch loaf pan, and set it aside for now.

Sift the flour, baking powder, baking soda, and salt into a large bowl. Set this aside for now, as well.

In another large bowl, mix together the sugar and lemon zest. Use a wooden spoon to rub them together against the side of the bowl until fragrant and well combined.

Mix the eggs, oil, and lemon juice in with the sugar until smooth.

Gently stir in the dry ingredients until they are just combined. Be careful to not overmix.

Fold the grated zucchini in with the batter.

Pour the batter into the prepared loaf pan.

Optional: Garnish the loaf with very thin slices of fresh zucchini. I use a Japanese mandoline to get these perfectly precise and very thin slices, though a sharp knife will work as well.

Bake for about 40 minutes, until a toothpick inserted into the centre comes out almost clean (a few crumbs may stick to the toothpick). Be careful to not overbake it.

Cool the loaf in its pan for 10 minutes before transferring it to a cooling rack to cool the rest of the way. Use a knife to carefully help loosen the sides of the loaf from the pan. Completely cool the loaf before adding the glaze.

Sweet Lemon Glaze

Whisk the powdered sugar, lemon juice, lemon zest, vanilla, and salt together in a small bowl until smooth.

Drizzle the glaze over the loaf and allow it time to set.



Notes

* When zesting lemon, make sure to just get the yellow, outer part of the rind and not the white, bitter pith underneath.

Nutrition

  • Serving Size:
  • Calories: 289
  • Sugar: 23.4 g
  • Sodium: 232.3 mg
  • Fat: 13.4 g
  • Carbohydrates: 40 g
  • Protein: 3.6 g
  • Cholesterol: 41.3 mg
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