Description
This Lemon Zucchini Bread is a moist, flavorful twist on traditional zucchini bread, featuring fresh lemon zest and juice for a bright, citrusy kick. Perfectly tender with a sweet lemon glaze drizzle, it makes a delightful snack or dessert that’s easy to prepare and sure to please.
Ingredients
Units
Scale
For the bread:
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 cups granulated sugar
- Zest of 2 large lemons
- 3 large eggs
- 1 cup light olive oil (not extra-virgin)
- 1 tablespoon fresh lemon juice
- 1 1/2 teaspoons vanilla extract
- 2 cups grated zucchini
For the lemon glaze:
- 2 cups powdered sugar
- 3 tablespoons fresh lemon juice
Instructions
- Prepare the oven and pans: Preheat the oven to 325 degrees F (163 degrees C). Grease and flour two 8 x 4 inch loaf pans and set them aside to ensure the bread does not stick.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, salt, baking powder, and baking soda until well combined. Set this mixture aside.
- Create lemon sugar mixture: In another large bowl, combine the granulated sugar with the lemon zest. Rub them together with your fingers until the mixture is fragrant to release the lemon oils and infuse the sugar with citrus flavor.
- Add wet ingredients: To the lemon sugar mixture, add the eggs, light olive oil, fresh lemon juice, and vanilla extract. Stir well until the mixture is smooth and fully combined.
- Combine wet and dry ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring just until combined. The batter will be thick—avoid overmixing to keep the bread tender.
- Fold in zucchini: Stir in the grated zucchini carefully until evenly distributed throughout the batter.
- Fill pans and bake: Pour the batter evenly into the prepared loaf pans. Bake for 60-65 minutes or until a toothpick inserted into the center comes out clean, indicating the bread is fully baked.
- Cool the loaves: Place the pans on a cooling rack and let the bread cool for 15 minutes in the pans. Use a knife to loosen the sides, then carefully remove the loaves from the pans and allow them to cool completely on the rack.
- Prepare lemon glaze: While the bread cools, mix the powdered sugar and fresh lemon juice in a small bowl. Whisk until the glaze is smooth and free of lumps.
- Glaze and serve: Drizzle the lemon glaze over the cooled loaves. Slice and serve this moist, citrusy bread for a refreshing treat.
Notes
- Use light olive oil rather than extra-virgin to avoid a strong olive flavor that may overpower the bread.
- Make sure to grate zucchini finely and do not squeeze out moisture to keep the bread moist.
- Baking times may vary slightly depending on your oven; test with a toothpick to ensure doneness.
- Store lemon zucchini bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
- The glaze adds sweetness and a burst of lemon flavor; adjust powdered sugar or lemon juice for desired consistency.
Nutrition
- Serving Size: 1 slice (1/24th of recipe)
- Calories: 210
- Sugar: 17g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1.3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1.5g
- Protein: 3g
- Cholesterol: 40mg
