Lemon Zucchini Bread with Glaze (Print Version)
# Ingredients:
→ Bread
01 -
1 1/2 cups all-purpose flour
02 -
1/2 teaspoon baking powder
03 -
1/2 teaspoon baking soda
04 -
1/2 teaspoon salt
05 -
3/4 cup granulated sugar
06 -
2 tablespoons lemon zest
07 -
1/2 cup vegetable oil (or melted butter)
08 -
2 large eggs
09 -
1/4 cup fresh lemon juice
10 -
1 teaspoon vanilla extract
11 -
1 cup shredded zucchini (squeeze out excess moisture)
→ Lemon Glaze
12 -
3/4 cup powdered sugar
13 -
2 tablespoons fresh lemon juice
14 -
1/2 teaspoon lemon zest
# Instructions:
01 -
Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
02 -
In a bowl, whisk together flour, baking powder, baking soda, and salt.
03 -
In another bowl, mix sugar and lemon zest to release oils for extra flavor. Whisk in vegetable oil, eggs, lemon juice, and vanilla extract until smooth.
04 -
Gradually mix dry ingredients into wet ingredients until just combined. Fold in shredded zucchini (do not overmix).
05 -
Pour batter into the prepared loaf pan. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
06 -
In a bowl, whisk together powdered sugar, lemon juice, and zest until smooth.
07 -
Let bread cool for 10 minutes, then drizzle with glaze. Slice and serve.
# Notes:
01 -
Want extra crunch? Add ½ cup chopped walnuts or pecans.
02 -
For a richer texture, swap oil for melted butter.
03 -
Storage: Store at room temp for 3 days or refrigerate for 1 week.