Lemon Zucchini Bread
I love when it's summertime and zucchini is in abundance. And zucchini bread, like this moist and delicious one, with lemon zest and fresh lemon juice is a great and easy way to use it up. .
Servings: 12 servings (one 9x5 loaf)
For the bread:
- 2 cups (24 g) all purpose flour
- 3/4 teaspoon table salt
- 3/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 2 large eggs room temperature
- 3/4 cup (180 mL) vegetable oil
- 1 1/2 cups (297 g) granulated white sugar
- 1 1/2 teaspoons vanilla extract
- 2 cups (300 g) shredded zucchini
- 2 tablespoons lemon juice
- 1 Tbs. lemon zest about 2 lemons
For the glaze:
- 1 ½ cups (170 g) confectioners sugar
- 3-4 tablespoons lemon juice
- 1 teaspoon vanilla extract
Preheat and prepare pan. Preheat oven to 350oF. Spray a 9x5” loaf pan with non-stick cooking spray, or line with parchment paper and set aside.
Combine dry ingredients. In a mixing bowl, whisk together flour, salt, baking powder, and baking soda.
Combine wet ingredients. In a second mixing bowl, whisk together eggs, oil, sugars, and lemon zest, lemon juice, and vanilla extract.
Combine wet and dry ingredients. Add the dry ingredients to the wet ingredients and mix together with a spatula until just combined.
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.
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.
Do I need to wring out the zucchini?
Zucchini has a lot of moisture. But if you squeeze it out then it will result in a dry quick bread. That extra moisture is going to make for one moist bread!
So just simply shred the zucchini and add it to your bowl.
How do I store this bread?
I like to store mine at room temperature for up to 2 days. Or you can freeze for your bread for up to 3 months, just be sure to wrap and store it well. I like to wrap mine in plastic wrap first. Then either in one more layer of foil or in a plastic bag.
To thaw it, I simply unwrap the bread and let it thaw at room temperature.
Can I use a different oil?
I usually bake with vegetable or canola and I haven't tested it with another kind. But I think coconut or olive oil would work fine.
You could also lighten it up with half applesauce in lieu of the oil.
Calories: 367kcal | Carbohydrates: 57g | Protein: 3g | Fat: 15g | Saturated Fat: 11g | Cholesterol: 27mg | Sodium: 227mg | Potassium: 115mg | Fiber: 1g | Sugar: 41g | Vitamin A: 81IU | Vitamin C: 7mg | Calcium: 21mg | Iron: 1mg