Description
This Lemon Zucchini Bread is moist, tender, and infused with fresh lemon flavor. Made from grated zucchini, lemon zest, and finished with a tangy lemon glaze, this quick bread is perfect for breakfast, brunch, or a refreshing afternoon snack. It combines the subtle sweetness of zucchini with bright citrus notes for a delightful treat that’s easy to prepare and bake.
Ingredients
For the Bread
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup grated zucchini, lightly squeezed
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Lemon Glaze
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper to ensure easy removal of the bread after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This helps to evenly distribute the leavening agents throughout the flour.
- Combine Wet Ingredients: In a separate large bowl, whisk the granulated sugar, eggs, vegetable oil, fresh lemon juice, lemon zest, and vanilla extract until the mixture is smooth and well incorporated.
- Add Zucchini: Stir the grated zucchini into the wet ingredients mixture, distributing it evenly without squeezing out all moisture to maintain bread moisture.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients and gently stir just until combined. Be careful not to overmix to keep the bread tender.
- Pour Batter and Bake: Pour the batter into your prepared loaf pan and use a spatula to smooth the top. Bake in the preheated oven for 50 to 60 minutes or until a toothpick inserted into the center comes out clean.
- Cool Bread: Allow the bread to cool in the pan for 10 to 15 minutes. Then transfer it onto a wire rack to cool completely, ensuring the loaf sets properly.
- Prepare Lemon Glaze: In a small bowl, whisk together powdered sugar, fresh lemon juice, and lemon zest until smooth and free of lumps.
- Glaze the Bread: Drizzle the lemon glaze over the cooled bread evenly. Let the glaze set for a few minutes at room temperature before slicing and serving.
Notes
- Do not squeeze the zucchini completely dry; leaving some moisture helps keep the bread moist.
- Use fresh lemon juice and zest for the most vibrant lemon flavor in the bread and glaze.
- Optional: Add 1/2 cup chopped walnuts or pecans to the batter for extra texture and crunch.
- Store the bread in an airtight container at room temperature for up to 3 days to maintain freshness.
- For longer storage, refrigerate for up to 5 days or freeze for up to 3 months wrapped tightly to avoid freezer burn.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
