Description

Lemon Zucchini Bread is a moist, flavorful quick bread that combines the refreshing zest of lemon with the subtle sweetness of grated zucchini. Perfect for any occasion—be it breakfast, snack time, or dessert—this delightful loaf is topped with a sweet lemon glaze that adds a burst of flavor. Its unique blend of ingredients not only makes it delicious but also a wonderful way to utilize garden-fresh zucchini during the warmer months. Whether enjoyed plain or dressed up with toppings, this Lemon Zucchini Bread is sure to impress family and friends alike.

Ingredients

Scale

3 cups all-purpose flour
2 cups granulated sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
Zest of 2 large lemons
3 large eggs
1 cup light olive oil
1 tablespoon fresh lemon juice
1 1/2 teaspoons vanilla extract
2 cups grated zucchini

Instructions

Preheat your oven to 325°F (165°C). Grease and flour two 8 x 4 inch loaf pans.
In a large bowl, whisk together the flour, salt, baking powder, and baking soda. Set aside.
In another bowl, combine sugar and lemon zest; rub together until fragrant. Add eggs, olive oil, lemon juice, and vanilla. Stir until smooth.
Gradually mix dry ingredients into wet mixture until just combined; be careful not to overmix.
Gently fold in grated zucchini before pouring batter into prepared loaf pans.
Bake for about 60-65 minutes or until a toothpick inserted comes out clean.
Cool in pans for 15 minutes before transferring to a cooling rack.

Prep Time: 15 minutes
Cook Time: 65 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (approximately 70g)
Calories: 210
Sugar: 18g
Sodium: 150mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 31g
Fiber: 1g
Protein: 3g
Cholesterol: 35mg

Keywords: Use fresh zucchini for optimal moisture and flavor. Don’t overmix the batter to maintain a light texture. Consider adding nuts or chocolate chips for added flavor.