Imagine biting into a slice of bread so moist, so tangy, and so unexpectedly delicious that it transforms your ordinary afternoon into a culinary adventure. This Zucchini Lemon Bread isn't just another recipe—it's a game-changing treat that sneaks healthy zucchini into a dessert so irresistible, even veggie-skeptics will be begging for seconds! With a bright lemon glaze that adds the perfect zingy finish, this bread is about to become your new obsession.
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 2 cups grated zucchini
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon lemon zest
- 1/4 cup lemon juice
- 1 cup powdered sugar (for glaze)
- 2 tablespoons lemon juice (for glaze)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with cooking spray or butter, and set it aside.
- In a large mixing bowl, combine the grated zucchini, granulated sugar, vegetable oil, eggs, vanilla extract, lemon zest, and lemon juice. Mix well until all the wet ingredients are fully incorporated.
- In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt until evenly combined.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix; a few lumps are fine.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake in the preheated oven for about 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean. If the top is browning too quickly, you can tent it with aluminum foil.
- Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer the loaf to a wire rack to cool completely.
- While the bread is cooling, prepare the lemon glaze. In a small bowl, whisk together the powdered sugar and 2 tablespoons of lemon juice until smooth and well combined. Adjust the consistency by adding more lemon juice or powdered sugar if necessary.
- Once the zucchini bread is completely cool, drizzle the lemon glaze over the top. Allow the glaze to set for a few minutes before slicing the bread.
- Serve the Zucchini Lemon Bread with Lemon Glaze as a delightful snack or dessert. Enjoy!
Tips
- Moisture Matters: When grating zucchini, don't squeeze out the moisture. The natural water content keeps the bread incredibly tender.
- Zest Like a Pro: Use fresh lemon zest for the most vibrant citrus flavor. Avoid the white pith, which can taste bitter.
- Mixing Technique: Gently fold dry ingredients into wet ingredients. Overmixing can lead to a tough, dense bread.
- Cooling is Crucial: Let the bread cool completely before glazing to prevent the glaze from becoming runny.
- Storage Hack: Wrap the cooled bread tightly in plastic wrap to maintain moisture and freshness for up to 3 days at room temperature.
- Glaze Pro Tip: If your glaze is too thick, add lemon juice one teaspoon at a time. If it's too thin, add powdered sugar gradually.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 3g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 35mg
