Description
This Lemon Zucchini Bread offers a delightful blend of flavors with fresh zucchini and zesty lemon. It’s easy to prepare and perfect for breakfast or a snack!
Ingredients
Scale
- 1 1/2 cups all-purpose flour (180g)
- 1/2 teaspoon salt (3g)
- 1/2 teaspoon baking soda (2.3g)
- 1/2 teaspoon baking powder (2g)
- 3/4 cup granulated sugar (150g)
- zest of 1 large lemon
- 2 large eggs
- 1/2 cup oil (120ml), vegetable, avocado or canola oil
- 1 1/2 teaspoons fresh lemon juice (7.5ml)
- 1 cup grated zucchini (120g), unpeeled
- 1 cup powdered sugar (115g)
- 4 teaspoons fresh lemon juice (20ml)
Instructions
- Preheat the oven to 350 degrees F and grease an 8 x 4 inch loaf pan.
- In a large bowl, whisk together the flour, salt, baking powder, and baking soda.
- In another bowl, combine the sugar and lemon zest and stir well. Add the eggs, oil, and lemon juice, mixing until smooth. Stir in the dry ingredients until combined.
- Grate the zucchini and if it's moist, squeeze out some water. Fold the zucchini into the batter and pour it into the prepared loaf pan.
- Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean. Let the bread rest in the pan for 10 minutes before transferring to a wire rack to cool completely.
- While cooling, prepare the glaze by mixing the powdered sugar and lemon juice until smooth.
- Drizzle the glaze over the bread, slice, and serve.
Notes
Ensure the zucchini is unpeeled for better texture.
Adjust the sugar in the glaze according to your sweetness preference.
This bread freezes well for later enjoyment.
Nutrition
- Serving Size: 1 slice
- Calories: 176
- Sugar: 12g
- Sodium: 115mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 27mg