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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. .
Prep Time10 mins
Cook Time1 hr 5 mins
Total Time1 hr 15 mins
Course: Breakfast
Cuisine: American
Keyword: lemon zucchini bread, zucchini bread
Servings: 12 servings (one 9x5 loaf)
Calories: 367kcal
Author: Heather Perine

Ingredients

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

Instructions

  • 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.

Notes

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.

Nutrition

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