Lemon Zucchini Bread
Bright, zesty, and irresistibly moist, this Lemon Zucchini Bread is a perfect balance of citrusy sweetness and subtle earthiness. Made with freshly shredded zucchini and infused with vibrant lemon juice and zest, this quick bread is elevated with a tangy lemon glaze that adds the perfect finishing touch. Whether you're looking for a refreshing summer treat or a unique way to enjoy seasonal produce, this easy-to-make recipe is ready in a little over an hour and yields a soft, tender loaf bursting with flavor. Serve it as a delightful breakfast, snack, or dessert, and watch it disappear slice by slice! Keywords: lemon zucchini bread recipe, moist lemon bread, zucchini dessert ideas, quick bread recipe, lemon glaze.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup granulated sugar
- 0.5 cup vegetable oil
- 2 large eggs
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup zucchini (shredded)
- 0.25 cup milk
- 0.5 cup powdered sugar
- 2 tablespoons fresh lemon juice (for glaze)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and lightly dust with flour, or line it with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined. Set aside.
In another bowl, beat the granulated sugar and vegetable oil until smooth. Add the eggs, lemon juice, lemon zest, and vanilla extract, and mix until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Fold in the shredded zucchini and milk until evenly distributed in the batter.
Pour the batter into the prepared loaf pan and spread it evenly with a spatula.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
While the bread is cooling, prepare the glaze by whisking together the powdered sugar and 2 tablespoons of fresh lemon juice until smooth.
Once the bread is completely cooled, drizzle the lemon glaze over the top. Let the glaze set before slicing and serving.
Nutrition Facts
Calories |
3017 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.5 g | 152% | |
| Saturated Fat | 19.4 g | 97% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 378 mg | 126% | |
| Sodium | 2449 mg | 106% | |
| Total Carbohydrate | 463.2 g | 168% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 269.6 g | ||
| Protein | 42.6 g | 85% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 224 mg | 17% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 1182 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
