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Lemon Zucchini Bread

A slice of moist lemon zucchini bread topped with a white glaze and lemon zest.
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A moist and bright quick bread perfect for using garden zucchini, with a simple lemon glaze.

Ingredients

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  • 1 ½ cups all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 2 cups grated zucchini (about 2 medium zucchini), squeezed dry
  • ¾ cup granulated sugar
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest
  • ¼ cup lemon juice
  • For the Glaze:
  • 1 cup powdered sugar
  • 2–3 tablespoons lemon juice

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
  3. In a large bowl, whisk together the sugar and vegetable oil. Beat in the eggs one at a time, then stir in the vanilla extract, lemon zest, and lemon juice.
  4. Stir the grated zucchini into the wet ingredients.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. Pour the batter into the prepared loaf pan and spread evenly.
  7. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. If the top begins to brown too quickly, you can loosely tent it with aluminum foil.
  8. Let the bread cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
  9. While the bread cools, prepare the glaze. In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Add more lemon juice, a teaspoon at a time, if needed to reach desired consistency.
  10. Drizzle the glaze over the cooled zucchini bread.

Notes

  • Squeeze as much moisture as possible from the grated zucchini to ensure a good texture.
  • For an 8×4 inch loaf pan, you may need to reduce the baking time by 5-10 minutes. Check for doneness with a skewer.
  • This bread freezes well. Wrap it tightly in plastic wrap, then in aluminum foil, for up to 3 months. Thaw at room temperature.
  • For a lighter version, you can substitute half the oil with plain yogurt.

Nutrition

Find it online: https://kingscook.com/lemon-zucchini-bread/