This tender, lemony loaf is the perfect way to use up your late-summer harvest zucchini. The sweet lemon glaze adds the perfect touch to this scrumptious lemon zucchini bread. Make this for a lovely treat to snack on.
Lemon Zucchini Bread:
1 1/2 cups (187.5 g) all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (150 g) granulated sugar
1 tablespoon lemon zest *
2 large eggs
1/2 cup (118 ml) vegetable oil
1 tablespoon freshly squeezed lemon juice
1 cup (200 g) grated zucchini, peel-on
Sweet Lemon Glaze:
1/2 cup powdered sugar
3/4 tablespoon freshly squeezed lemon juice
1/2 teaspoon lemon juice
1/8 teaspoon pure vanilla extract
pinch of salt
Lemon Zucchini Bread
Preheat oven to 350°F / 177°C. Grease and flour a 9x5 inch loaf pan **, set it aside for now.
Sift the flour, baking powder, baking soda, and salt into a large bowl. Set aside.
In another large bowl, mix together the sugar and lemon zest. I 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. I garnished my loaf with very thin sliced of fresh zucchini. To get these perfectly precise and very thin slices, I use a Japanese mandoline. This garnishing is completely optional.
Bake the loaf for about 40 minutes, until a toothpick inserted into the centre comes out clean. 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, and vanilla extract together in a small bowl until smooth. Stir in a pinch of salt. The salt is optional, but this little step helps to temper the sweetness of the sugar a little bit.
* When zesting lemon, make sure to just get the yellow, outer part of the rind and not the white, bitter pith underneath.
** You could use an 8x4 inch loaf pan for this recipe, but it may affect the bake time so keep an eye on it while baking.
Keywords: lemon zucchini bread, zucchini bread