Description
Bright, moist, and bursting with citrus flavor, this Lemon-Glazed Zucchini Bread is like sunshine in every slice. Perfect for breakfast, snack, or dessert.
Ingredients
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2 cups all-purpose flour
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2 teaspoons baking powder
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1/2 teaspoon fine sea salt
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2 large eggs
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1 cup granulated sugar
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1/2 cup vegetable oil
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1 teaspoon vanilla extract
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1 tablespoon lemon zest
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1 1/2 cups grated zucchini (about 1 medium)
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1 cup powdered sugar
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2–3 tablespoons fresh lemon juice
Instructions
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Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
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Grate zucchini using the large holes of a box grater and gently squeeze out excess moisture with a clean towel.
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In a large bowl, whisk flour, baking powder, and salt until combined.
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In another bowl, whisk eggs, sugar, oil, vanilla, and lemon zest until smooth.
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Stir grated zucchini into the wet mixture, then gently fold in dry ingredients until just combined.
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Pour batter into the prepared loaf pan, smoothing the top evenly.
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Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
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Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
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Whisk powdered sugar with lemon juice to make a glaze, then drizzle over cooled bread before slicing.
Notes
For extra flavor, fold in 1/2 cup chopped walnuts or blueberries before baking. Bread keeps well at room temperature for 3 days or can be frozen up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American