“This lemon zucchini bread recipe wonderfully moist and super quick to throw together. It’s great recipe to use up all that summer zucchini and you can freeze for later!"
For the bread:
– all purpose flour
– kosher salt
– baking soda
– baking powder
– 2 large eggs room temperature
– vegetable oil
– granulated white sugar
– vanilla extract
– shredded zucchini
– lemon juice
– lemon zest
4. Combine wet and dry ingredients. Add the dry ingredients to the wet ingredients and mix together with a spatula until just combined. Fold in zucchini.
5.Bake. Pour batter into prepared loaf pan and bake for 60-65 minutes until a toothpick inserted in the center of the bread comes out clean. Remove from the oven and allow the bread to cool completely in the pan set on a wire cooling rack.
6. Make the glaze. Mix all ingredients. In a mixing bowl with a whisk, combine confectioners sugar, lemon juice, and vanilla extract, until smooth. You can additional juice, or water to thin out for the desired consistency.