Description
This Lemon Zucchini Bread is a moist and flavorful treat combining fresh zucchini with bright lemon zest and juice. Perfectly sweetened and topped with a tangy lemon glaze, this bread is a delightful twist on traditional zucchini bread that’s ideal for spring or summer gatherings.
Ingredients
Units
Scale
For the bread:
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 cups granulated sugar
- Zest of 2 large lemons
- 3 large eggs
- 1 cup light olive oil (not extra-virgin)
- 1 tablespoon fresh lemon juice
- 1 1/2 teaspoons vanilla extract
- 2 cups grated zucchini
For the lemon glaze:
- 2 cups powdered sugar
- 3 tablespoons fresh lemon juice
Instructions
- Preheat and Prepare Pans: Preheat your oven to 325°F (163°C). Grease and flour two 8 x 4-inch loaf pans and set them aside to ensure your bread doesn’t stick.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, salt, baking powder, and baking soda until well combined. Set this mixture aside.
- Prepare Lemon Sugar Mixture: In another large bowl, combine the granulated sugar and lemon zest. Rub them together with your fingers until the mixture is fragrant to release the lemon’s citrus oils.
- Add Wet Ingredients: To the lemon sugar mixture, add the eggs, light olive oil, fresh lemon juice, and vanilla extract. Stir this mixture until completely smooth and well incorporated.
- Combine Dry and Wet Ingredients: Add the dry flour mixture into the wet ingredients and stir gently until just combined. The batter will be thick – avoid overmixing to keep the bread tender.
- Fold in Zucchini: Stir in the grated zucchini evenly throughout the batter to add moisture and texture.
- Fill Pans and Bake: Pour the batter evenly into the two prepared loaf pans. Place the pans in the preheated oven and bake for 60-65 minutes, or until a tester inserted in the center comes out clean.
- Cool the Loaves: Remove the loaves from the oven and place them on a cooling rack. Let them cool in the pans for 15 minutes. Then, carefully loosen the edges with a knife and remove the loaves from the pans. Allow them to cool completely on the rack.
- Make Lemon Glaze: While the bread cools, whisk together powdered sugar and fresh lemon juice in a small bowl until smooth to create the glaze.
- Glaze and Serve: Drizzle the lemon glaze generously over the cooled loaves. Slice and serve this refreshing lemon zucchini bread.
Notes
- This recipe yields two 8 x 4-inch loaves, perfect for sharing or gifting.
- Use light olive oil rather than extra-virgin to keep the flavor mild and avoid bitterness.
- Zesting the lemons into the sugar helps to maximize lemon flavor in the bread.
- Ensure the zucchini is grated finely for best texture and moisture distribution.
- Allow the bread to cool completely before glazing to prevent the glaze from melting off.
Nutrition
- Serving Size: 1 slice (1/24th of recipe)
- Calories: 210
- Sugar: 18g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1.5g
- Protein: 3g
- Cholesterol: 40mg
