Description
This Lemon Zucchini Bread recipe yields two moist and flavorful loaves, perfectly balancing the zesty brightness of lemon with the subtle earthiness of zucchini. It features a tender crumb enhanced by a tangy lemon glaze, making it an irresistible treat for breakfast 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
- Preheat and prepare pans: Preheat your oven to 325 degrees F. Grease and flour two 8 x 4 inch loaf pans thoroughly and set them aside to ensure the bread will release easily after baking.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, salt, baking powder, and baking soda until fully combined. Set this mixture aside for later.
- Combine sugar and lemon zest: In another large bowl, combine the granulated sugar and lemon zest. Rub them together with your fingers until the mixture becomes fragrant, which helps release the essential oils from the lemon zest for maximum flavor.
- Add wet ingredients to sugar mixture: To the lemon-sugar mixture, add the eggs, light olive oil, fresh lemon juice, and vanilla extract. Stir well until the batter is smooth and homogenous.
- Incorporate dry ingredients: Gradually add the dry flour mixture to the wet ingredients, stirring until just combined. The batter will be thick, so avoid overmixing to maintain a tender crumb.
- Fold in zucchini: Gently fold in the grated zucchini to the batter, distributing it evenly without overworking the mixture.
- Pour into pans and bake: Divide the batter evenly between the two prepared loaf pans and bake in the preheated oven for 60-65 minutes. Test doneness by inserting a toothpick or cake tester into the center — it should come out clean or with just a few moist crumbs attached.
- Cool the loaves: Place the pans on a cooling rack and let the bread cool for 15 minutes inside the pans. Then, carefully loosen the edges with a knife and remove the loaves to cool completely on the rack.
- Prepare lemon glaze: While the bread cools, combine the powdered sugar and fresh lemon juice in a small bowl. Whisk until smooth and pourable.
- Glaze and serve: Drizzle the lemon glaze over the cooled loaves. Once the glaze sets slightly, slice the bread and serve.
Notes
- This recipe yields two generous loaves, perfect for sharing or gifting.
- Use light olive oil to avoid overpowering the delicate lemon flavor.
- Ensure zucchini is grated finely for best texture.
- Allow the glaze to set before slicing to avoid messy cuts.
Nutrition
- Serving Size: 1 slice (approximately 1/24th of recipe)
- Calories: 210
- Sugar: 14g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 1.4g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1.5g
- Protein: 3g
- Cholesterol: 35mg
