Description
A deliciously moist lemon zucchini bread topped with a sweet glaze, perfect for breakfast or a snack.
Ingredients
Scale
- 1 cup grated zucchini
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon lemon zest
- 1/4 cup lemon juice
- 1 cup powdered sugar (for glaze)
- 2 tablespoons lemon juice (for glaze)
Instructions
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, mix together the grated zucchini, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract.
- In another bowl, whisk together the flour, baking powder, baking soda, salt, lemon zest, and lemon juice.
- Combine the wet and dry ingredients until just mixed.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the glaze, mix powdered sugar and lemon juice until smooth, then drizzle over the cooled bread.
Notes
- Make sure to squeeze out excess moisture from the zucchini before adding it to the batter.
- This bread can be stored in an airtight container for up to 3 days.
- For added flavor, consider adding poppy seeds or nuts to the batter.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Moist Lemon Zucchini Bread, Zucchini Bread Recipe, Lemon Bread, Quick Bread