Description
This is a moist and flavorful lemon zucchini bread with a sweet lemon glaze.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 1/2 cups granulated sugar
- 1/2 cup vegetable oil or melted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 2 cups grated zucchini, squeezed dry
- 1 cup powdered sugar
- 2-3 tablespoons lemon juice or milk
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In a separate bowl, whisk together sugar, oil or melted butter, eggs, vanilla extract, lemon juice, and lemon zest.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Fold in the grated zucchini.
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- While the bread cools, make the glaze. In a small bowl, whisk together powdered sugar and lemon juice or milk until smooth.
- Once the bread is completely cool, drizzle the glaze over the top.
- Slice and serve.
Notes
- Make sure to squeeze as much moisture as possible out of the grated zucchini. This will prevent the bread from being too wet.
- You can substitute orange juice and zest for the lemon for a different flavor.
- Store the bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Quick Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice