Lemon Zucchini Bread
A delightful loaf combining vibrant lemon flavors and moist zucchini, perfect for cozy mornings or afternoon treats.
Ingredients
Wet Ingredients
- 1 cup Granulated Sugar Forms the essential base of the batter.
- 1 tablespoon Lemon Zest Adds a burst of citrusy brightness.
- 1/2 cup Butter, Room Temperature For tenderness; can substitute with Coconut Oil.
- 2 whole Eggs Adds moisture and richness.
- 1 3/4 cups Shredded Zucchini Keeps the bread moist.
- 1/3 cup Fresh Lemon Juice Enhances the lemon flavor.
- 1 teaspoon Vanilla Balances the tartness of the lemon.
Dry Ingredients
- 2 cups All-Purpose Flour or Whole Wheat Pastry Flour Provides structure.
- 1 teaspoon Salt Enhances the flavors.
- 1 teaspoon Baking Powder Leavening agent for rise.
- 1/2 teaspoon Baking Soda Works with acidity of lemon.
Glaze
- 1 cup Sifted Powdered Sugar For a sweet glaze.
- 1 tablespoon Fresh Lemon Juice Adds flavor to the glaze.
Instructions
Preparation
- In a mixing bowl, combine the granulated sugar and lemon zest, and beat together on medium speed for about one minute.
- Incorporate the room temperature butter into the sugar mixture and beat until light and fluffy.
- Add the eggs one by one, beating well between each addition and scraping down the bowl's sides.
- Mix in the shredded zucchini, fresh lemon juice, and vanilla, then scrape the bowl's sides again.
- Gradually mix in the flour, salt, baking powder, and baking soda until just combined.
- Grease a 9'x5'x3' loaf pan and pour the batter into it, smoothing the top as necessary.
- Preheat your oven to 350 degrees Fahrenheit and let the batter rest for about 20 minutes.
Baking
- Place the loaf pan in the preheated oven and bake for 60 to 70 minutes.
- Check for doneness by inserting a toothpick into the center; it should come out clean.
- Allow the bread to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.
Glazing
- Whisk together the sifted powdered sugar and fresh lemon juice until smooth and drizzle over the cooled bread.
Notes
Choose the right zucchini for best flavor, store leftovers tightly wrapped at room temperature for up to three days, and consider mixing in chocolate chips or nuts.