This easy lemon zucchini bread comes together with simple baking staples and is ready in just 1 hour! It’s moist, tender, and loaded with flecks of zucchini and lemon zest so every delicious bite has a delightful balance of sweetness and citrus with plenty of grated zucchini for moisture. It’s the perfect breakfast, snack, or dessert any day of the week!
1 ½cups(150-180g)grated zucchini approx. 2 medium zucchini
Optional Glaze:
½cup(57g)powdered sugar
2Tablespoonslemon juice
Instructions
Preheat the oven to 350°F and line a 9x5 loaf pan with parchment paper, letting the paper hang over the side. Set aside.
In a small mixing bowl, whisk together the flour, salt, baking soda and baking powder until fully incorporated. Set aside.
To a large mixing bowl, add the sugar and then zest the lemon into the bowl. Use your hands to squeeze the lemon zest into the sugar. The warmth of your hand infuses the lemon flavor into the sugar.
Pour the vegetable oil into the sugar mixture and use a hand mixer on medium to beat until the sugar is fully dissolved and the mixture is light and fluffy, approximately 2 minutes.
Add in the eggs and continue beating for 30 seconds. Add the lemon juice and vanilla and beat until fully combined.
Pour in the flour mixture and use a spatula to stir until just combined (no white remaining).
Add the grated zucchini and stir until evenly distributed.
Pour the batter into the prepared loaf pan.
Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
Allow to cool for 2 minutes in the pan and then use the parchment paper overhang to lift the loaf from the pan and set it on a cooling rack to finish cooling.
To make the glaze:
To a small bowl, whisk together the powdered sugar and lemon juice.
Pour the glaze over the top of the bread and allow to set, approximately 20 minutes.
Slice into 12 slices and serve.
Notes
Canola oil, vegetable oil, or melted better can be used. Butter makes a slightly denser bread.Don’t skip the step of infusing the lemon zest into the sugar. You can’t use a spoon as it needs the warmth of your hand to really incorporate. If you like a thinner glaze, use 3 tablespoons of lemon juice, or a combination of lemon juice and water.Store leftovers covered at room temperature for up to 5 days.