Lemon Zucchini Bread
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 cup granulated sugar
- Zest of 1 large lemon
- 2 large eggs
- 1/2 cup oil, vegetable or canola oil
- 1 1/2 teaspoons fresh lemon juice
- 1 cup grated zucchini, unpeeled (see notes)
Glaze:
- 1 cup powdered sugar
- 4 teaspoons fresh lemon juice
Instructions
- Preheat the oven to 350 degrees Fahrenheit and grease and flour an 8 x 4 inch loaf pan. Set aside.
- Whisk together the flour, salt, baking powder, and baking soda in a large mixing bowl.
- In a separate bowl, whisk together the sugar, lemon zest, eggs, oil and lemon juice until smooth. Gradually stir in the dry ingredients until combined. Next, fold the zucchini into the batter.
- Pour the batter into the prepared loaf pan and bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean. Cool for 10 minutes, then turn out onto a wire rack and cool completely.
Make the Glaze:
- In a small bowl, whisk the powdered sugar with the lemon juice until smooth. Drizzle over the bread. Slice and serve.
Notes
- If the shredded zucchini seems too wet, place the zucchini in a cheese cloth or in a few sheets of paper towel and squeeze out some of the extra moisture.
- This recipe makes one loaf of zucchini bread.
Nutrition
Calories: 287 kcal, Carbohydrates: 42 g, Protein: 3 g, Fat: 12 g, Saturated Fat: 1 g, Trans Fat: 1 g, Cholesterol: 33 mg, Sodium: 185 mg, Potassium: 88 mg, Fiber: 1 g, Sugar: 27 g, Vitamin A: 72 IU, Vitamin C: 3 mg, Calcium: 19 mg, Iron: 1 mg
