Description
A light, tender lemon zucchini bread loaf packed with bright lemon flavor and kept incredibly moist by grated zucchini — topped with a simple, magical lemon glaze that takes the whole thing to another level.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¾ cup granulated sugar
- Zest of 1 large lemon
- 2 large eggs
- ½ cup vegetable or canola oil
- 1 ½ teaspoons fresh lemon juice
- 1 cup grated zucchini, unpeeled
- 1 cup powdered sugar (for glaze)
- 4 teaspoons fresh lemon juice (for glaze)
Instructions
- Preheat your oven to 350°F. Grease and flour an 8 x 4 inch loaf pan and set it aside.
- In a large mixing bowl, whisk together the flour, salt, baking powder, and baking soda until combined. Set the bowl aside.
- In a separate bowl, whisk together the sugar, lemon zest, eggs, oil, and lemon juice until the mixture looks smooth and a little glossy.
- Gradually stir the dry ingredients into the wet mixture until just combined — don't overmix.
- Fold in the grated zucchini gently until evenly distributed.
- Pour the batter into your prepared loaf pan. Bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.
- Let the loaf cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely before glazing.
- In a small bowl, whisk the powdered sugar with the lemon juice until smooth. Once the bread is fully cooled, drizzle the glaze over the top.
- Let the glaze set for a few minutes, then slice and serve.
Notes
Don't squeeze all the moisture out of your zucchini — a little natural moisture is what keeps this bread so tender. Use fresh lemon juice, not bottled, especially in the glaze. Don't peel the zucchini; the skin is thin and disappears right into the batter. Freeze the loaf before glazing for best results — thaw at room temperature and drizzle fresh glaze right before serving.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Bread
- Method: Baking
- Cuisine: American