Lemon Zucchini Bread

Lemon Zucchini Bread is the perfect way to utilize fresh zucchini. Ready in less than an hour and topped with a sweet lemon icing, this quick bread is delicious for breakfast or dessert.

Prep Time 10

Cook Time 45

Cooling Time 10

Total Time 1 5

Servings servings

Calories 286kcal

Ingredients

1 ½ cups all-purpose flour
½ teaspoon kosher salt
½ teaspoon baking soda
½ teaspoon baking powder
¾ cup granulated sugar
½ cup canola oil or another flavorless oil
2 large eggs
2 tablespoons lemon zest (from 1 large lemon)
1 ½ teaspoons freshly squeezed lemon juice
1 cup grated zucchini* unpeeled

Lemon Glaze

1 cup powdered sugar
4 teaspoons freshly squeezed lemon juice

Instructions

Make the Zucchini Bread

Preheat the oven to 350°F. Spray your loaf pan with nonstick baking spray, and line it with a parchment paper sling. (You can also flour the pan if you don’t have parchment.)
Grate the zucchini with a box grater, and set aside. If it looks wet, pat it dry with a kitchen towel or paper towel.
Whisk together 1 ½ cups all-purpose flour, ½ teaspoon kosher salt, ½ teaspoon baking soda and ½ teaspoon baking powder in a medium mixing bowl.
In a separate large mixing bowl, whisk the ¾ cup granulated sugar, ½ cup canola oil, 2 large eggs, 2 tablespoons lemon zest and 1 ½ teaspoons freshly squeezed lemon juice together until well-combined.
Slowly pour the dry ingredients into the wet ingredients, stirring until just combined.
Fold the 1 cup grated zucchini* into the batter.
Pour the batter into the prepared bread pan, and transfer to the preheated oven.
Bake for 45-50 minutes, or until an inserted toothpick comes out clean. (You may also test it with a butter knife or another instrument.)
Cool the bread for 10 minutes before removing it from the loaf pan, then let it finish cooling on a wire rack.

Make the Glaze

In a small bowl, combine 1 cup powdered sugar with 4 teaspoons freshly squeezed lemon juice.
Whisk until combined.
Drizzle on top of the completely cooled zucchini bread, then slice and enjoy!

Notes

This recipe first appeared on Lemon Blossoms.

*If your zucchini appears wet, dry it with paper towels or a kitchen towel. To do this, place the shredded zucchini in the middle of the towel and wring it to pull out extra moisture.

How to store: Store the bread on the countertop for 2-3 days. I placed mine on a plate, then covered it with plastic wrap. You can place it in an airtight container and store in the fridge for about a week, too.

How to freeze: Wrap the whole cooled, uniced loaf in plastic wrap, then aluminum wrap. Freeze for up to 3 months. Thaw in the fridge, then ice and slice.

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