Lemon Zucchini Bread

Lemon Zucchini Bread is the perfect way to utilize fresh zucchini. Ready in less than an hour and topped with a sweet lemon icing, this quick bread is delicious for breakfast or dessert.

Prep Time 10

Cook Time 45

Cooling Time 10

Total Time 1 5

Servings servings

Calories 286kcal

Ingredients

1 ½ cups all-purpose flour
½ teaspoon kosher salt
½ teaspoon baking soda
½ teaspoon baking powder
¾ cup granulated sugar
½ cup canola oil or another flavorless oil
2 large eggs
2 tablespoons lemon zest from 1 large lemon
1 ½ teaspoons freshly squeezed lemon juice
1 cup grated zucchini* unpeeled

Lemon Glaze

1 cup powdered sugar
4 teaspoons freshly squeezed lemon juice

Instructions

Make the Zucchini Bread

Preheat the oven to 350°F. Spray your loaf pan with nonstick baking spray, and line it with a parchment paper sling. (You can also flour the pan if you don’t have parchment.)
Grate the zucchini with a box grater, and set aside. If it looks wet, pat it dry with a kitchen towel or paper towel.
Whisk together the flour, salt, baking soda and baking powder in a medium mixing bowl.
In a separate large mixing bowl, whisk the sugar, oil, eggs, lemon zest and lemon juice together until well-combined.
Slowly pour the dry ingredients into the wet ingredients, stirring until just combined.
Fold the zucchini into the batter.
Pour the batter into the prepared bread pan, and transfer to the preheated oven.
Bake for 45-50 minutes, or until an inserted toothpick comes out clean. (You may also test it with a butter knife or another instrument.)
Cool the bread for 10 minutes before removing it from the loaf pan, then let it finish cooling on a wire rack.

Make the Glaze

In a small bowl, combine the powdered sugar and lemon juice.
Whisk until combined.
Drizzle on top of the completely cooled zucchini bread, then slice and enjoy!

Notes

This recipe first appeared on Lemon Blossoms.

*If your zucchini appears wet, dry it with paper towels or a kitchen towel. To do this, place the shredded zucchini in the middle of the towel and wring it to pull out extra moisture.

How to store: Store the bread on the countertop for 2-3 days. I placed mine on a plate, then covered it with plastic wrap. You can place it in an airtight container and store in the fridge for about a week, too.

How to freeze: Wrap the whole cooled, uniced loaf in plastic wrap, then aluminum wrap. Freeze for up to 3 months. Thaw in the fridge, then ice and slice.

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