Description
This Lemon Zucchini Bread is a moist, flavorful quick bread that combines the freshness of lemon zest and juice with the subtle earthiness of grated zucchini. Perfectly sweetened and finished with a tangy lemon glaze, this loaf is an ideal treat for breakfast, snack, or dessert.
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
- Prepare the oven and pans: Preheat your oven to 325 degrees Fahrenheit. Grease and flour two 8 x 4 inch loaf pans and set them aside to prevent sticking.
- Mix dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, salt, baking powder, and baking soda. Set this dry mixture aside for later use.
- Create 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, which helps release the zest’s oils and intensifies the lemon flavor.
- Add wet ingredients to sugar mix: To the lemon sugar mixture, add the eggs, light olive oil, fresh lemon juice, and vanilla extract. Stir everything together until the mixture is smooth and well blended.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, stirring just until combined. The batter will be thick, so avoid overmixing to ensure a tender crumb.
- Incorporate zucchini: Fold the grated zucchini into the batter evenly, distributing moisture throughout the bread.
- Fill pans and bake: Pour the batter evenly into the prepared loaf pans. Bake in the preheated oven for 60-65 minutes, or until a toothpick or tester inserted into the center comes out clean.
- Cool the bread: Place the pans on a cooling rack and let the loaves cool for 15 minutes in the pans. Then, carefully loosen the edges with a knife and remove the loaves from the pans. Allow them to cool completely on the rack.
- Prepare lemon glaze: While the bread cools, whisk together powdered sugar and fresh lemon juice in a small bowl until smooth and pourable.
- Glaze and serve: Drizzle the lemon glaze over the cooled loaves. Slice and serve to enjoy the bright, moist lemon zucchini bread at its best.
Notes
- Using light olive oil instead of extra-virgin keeps the bread’s flavor mild and prevents bitterness.
- Grate zucchini finely and gently squeeze out excess moisture if the zucchini is very watery to avoid soggy bread.
- Make sure not to overmix the batter once the dry ingredients are added to keep the bread tender.
- The lemon glaze adds a refreshing tang and extra sweetness but can be omitted if preferred.
- Store the bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
- You can also freeze the bread slices without glaze for up to 3 months; thaw before glazing and serving.
Nutrition
- Serving Size: 1 slice (1/24th of loaf)
- Calories: 210
- Sugar: 18g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 1.3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1.5g
- Protein: 3g
- Cholesterol: 40mg
