Lemon Zucchini Bread
Lemon Zucchini Bread, easy zucchini bread recipe from scratch with fresh lemon and a lemon glaze on top.
Yield 1 loaf
Ingredients
Bread:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1 Tablespoon fresh lemon zest (from 1 lemon)
- 1/2 cup vegetable oil or canola oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup grated unpeeled zucchini
Glaze:
- 1/3 cup powdered sugar
- 2 teaspoons fresh lemon juice to 3 teaspoons fresh lemon juice
Instructions
- Preheat oven to 350 degrees F. Lightly grease an 8 1/2 x 4 1/2 loaf pan.
- In a medium mixing bowl, mix together the flour, baking powder, baking soda, and salt until well combined.
- In a large mixing bowl, mix together the sugar and vegetable oil until well combined. Mix in the egg, vanilla extract, and lemon zest from one lemon until well combined.
- Mix the dry ingredients into the sugar and oil mixture until nearly combined, then mix in the grated zucchini.
- Pour batter into prepared loaf pan. Spread batter as needed to form an even layer.
- Bake bread in the middle of the oven for about 45-60 minutes or until golden brown and a toothpick inserted into the middle comes out clean.
- Cool bread slightly in pan, then remove from pan and cool completely on wire rack.
- Meanwhile, whisk together powdered sugar and fresh lemon juice to form a thin glaze. Add additional lemon juice as needed for spreadable consistency. Spread over top of bread.
Notes
SNAPPY TIPS: If bread starts to brown too quickly on top before the middle is done cooking, you can lightly cover the top of the bread with aluminum foil to finish baking.
SNAPPY SUBSTITUTIONS: Instead of lemon zest and juice, you could try other citrus fruit such as lime or orange.
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