Lemon Zucchini Bread
This lemon zucchini bread with fresh lemon glaze is seriously the best lemon loaf you’ll ever try. Adding grated zucchini to the batter makes it moist, tender, and perfectly soft. Then fresh lemon juice and zest give it the most delicious lemon flavor
Servings 10 Pieces
Ingredients
Lemon Zucchini Bread
- 1 ⅔ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup oil , vegetable or canola works
- ¾ cup white sugar
- 1 large egg
- ¼ cup lemon juice , freshly squeezed
- 2 tablespoons lemon zest
- 1 cup grated zucchini
Lemon Glaze
- 1-1 ½ cups powdered sugar
- 1 tablespoon lemon juice , freshly squeezed
Instructions
Lemon Zucchini Bread
- Preheat the oven to 350F degrees. Line the bottom of an 8x4 inch loaf pan with parchment paper and grease and flour the sides.
- In a medium bowl whisk together the flour, baking powder, baking soda and salt.
- In a large bowl whisk together the oil, sugar, eggs, lemon juice and lemon zest.
- Gently fold the flour mixture into the wet ingredients using a large rubber spatula or spoon.
- Stir in the grated zucchini.
- Spoon the batter into the prepared pan and bake for 55-65 minutes, or until an inserted toothpick comes out clean or with a few damp crumbs. After about 30 minutes, check the loaf. If the top is already golden brown, tent a piece of aluminum foil overtop and continue baking to prevent over browning on the top.
- Cool in the pan for 30 minutes, then invert the pan and continue cooling on a wire rack.
Lemon Glaze
- In a medium bowl whisk together 1 cup powdered sugar with the lemon juice.
- Whisk in a little more powdered sugar as needed - it should be white in colour but thin enough to drizzle.
- Drizzle over the cooled loaf.
Notes
*Store leftovers in an airtight container at room temperature for up to 3 days. Unglazed loaf can also be wrapped tightly and frozen for up to 2 months. Thaw in the fridge.