Lemon Zucchini Bread
Put your summer zucchini to good use with this perfectly sweet lemon zucchini bread. This moist and light bread will satisfy your sweet tooth and even contains some veggies!
Ingredients
Lemon Zucchini Bread Ingredients
- 1 cup sugar
- ½ cup vegetable oil
- 2 eggs
- 1 teaspoon vanilla
- Zest from 1 lemon
- ¼ cup fresh lemon juice
- 1 ¾ cups flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup peeled and grated zucchini see note below
Lemon Glaze Ingredients
- 1 ¼ cups powdered sugar
- 1 Tablespoon fresh lemon juice
- Up to 1 Tablespoon milk
Instructions
Lemon Zucchini Bread Instructions
- Preheat oven to 350° F and prepare pans. Grease, spray, or place parchment paper in either two 7-⅜ x 3-⅝ inch loaf pans or one 9x5 inch loaf pan plus one mini loaf pan. Just make sure that you do not fill your pans more than ⅔ of the way full with batter.
- Peel and grate your zucchini. Let drain in a fine mesh strainer and press gently with a spoon to remove excess liquid. Set aside.
- In a large bowl, whisktogether sugar, vegetable oil, eggs, vanilla, lemon zest, and lemon juice untilthe mixture is combined and smooth. In a separate bowl, combine all dryingredients and mix until combined.
- Gently stir all dry ingredients into the large bowl of wet ingredients and stir just until combined. Fold in the grated zucchini.
- Pour the batter into the prepared pans, not to exceed ⅔ of the way full. Bake in the preheated oven until center is firm and a tester comes out clean. Bake times will vary depending on the size of your loaf pans. Small to medium loaf pans may take around 20-30 minutes and upwards of 55-60 minutes for a large loaf pan.
- Let cool completely before topping with lemon glaze, otherwise it will melt.
Lemon Glaze Instructions
- Whisk together 1 cup of powdered sugar and the lemon juice. The glaze will be very thick. Thin with the remaining milk and powdered sugar until you reach your desired consistency. Add additional powdered sugar or milk as needed.
Notes
Recommend peeling the zucchini prior to grating, unless the green specks are desired in the finished product. Fine or coarser shreds of zucchini will work as long as it is well drained. Before adding the zucchini to the bread, place it in a fine mesh strainer and press out excess water using a paper towel. One medium zucchini will generally yield at least 1 cup. If using a large zucchini, remove the seed chamber before grating.
You may also bake the bread in a 9x9 inch cake pan. Bake times will vary from the times listed above. Depending on the type of pan (glass or metal), it may take upwards of 35 minutes to bake. Test for doneness by inserting a toothpick into the center and make sure it comes out clean.