Lemon Zucchini Bread
This moist lemon zucchini quick bread is topped with a sweet lemon glaze and is a summer favorite. Enjoy a slice for breakfast, as a snack, or dessert.
Recipe from Two Peas & Their Pod
Ingredients
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
- Preheat oven to 325 degrees F. Grease and flour two 8 x 4 inch loaf pans and set aside.
- In a large bowl, whisk together the flour, salt, baking powder, and baking soda. Set aside.
- In a large bowl, combine sugar and lemon zest. Rub together with your fingers until fragrant.
- Add the eggs, olive oil, lemon juice, vanilla to the lemon sugar mixture and stir until smooth. Add in the dry ingredients and stir until just combined, the batter will be thick. Stir in the zucchini and pour the batter into the prepared loaf pans.
- Bake for 60-65 minutes, or until tester inserted in the center comes out clean.
- Place the loaves on a cooling rack and let cool for 15 minutes in the pans. Loosen the sides of the bread with a knife. Carefully remove the loaves from the pans. Let cool completely on rack.
- While the bread is cooling, make the lemon glaze. In a small bowl, combine powdered sugar and lemon juice. Whisk until smooth. Drizzle the glaze over the loaves. Slice and serve.
Notes
This recipe makes TWO loaves!
Nutrition
Calories: 250kcal, Carbohydrates: 39g, Protein: 2g, Fat: 9g, Cholesterol: 20mg, Sodium: 152mg, Potassium: 70mg, Sugar: 26g, Vitamin A: 50IU, Vitamin C: 2.8mg, Calcium: 14mg, Iron: 0.9mg