Description
This Lemon Zucchini Bread is a moist and flavorful loaf combining the fresh zestiness of lemon with the subtle texture of grated zucchini. Perfect for a sweet breakfast or afternoon snack, it features a tender crumb enhanced by a tangy lemon glaze, offering a delightful balance of citrus and sweetness baked to perfection.
Ingredients
Bread Ingredients
- 1 1/2 cups (180g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (150g) granulated sugar
- 1 tablespoon lemon zest
- 2 large eggs
- 1/2 cup (118ml) vegetable oil
- 1 tablespoon freshly squeezed lemon juice
- 1 cup (200g) finely grated zucchini, skin on
Glaze Ingredients
- 1/2 cup confectioner’s sugar
- 3/4 tablespoon freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 1/8 teaspoon pure vanilla extract
- Pinch of salt
Instructions
- Preheat the oven: Set your oven to 350°F (180°C) and position the rack in the middle. Grease and flour a 9×5 inch loaf pan thoroughly and set it aside.
- Mix dry ingredients: Sift together the all-purpose flour, baking powder, baking soda, and salt into a large bowl. Set aside.
- Combine sugar and lemon zest: In a separate large bowl, mix the granulated sugar with lemon zest using a wooden spoon, rubbing them against the side until fragrant and well incorporated.
- Add wet ingredients: Beat the eggs, vegetable oil, and freshly squeezed lemon juice into the sugar mixture until smooth and well blended.
- Combine wet and dry mixtures: Gently fold the sifted dry ingredients into the wet mixture just until combined. Avoid overmixing to maintain a tender crumb.
- Fold in zucchini: Carefully fold the finely grated zucchini into the batter, ensuring it’s evenly distributed but keeping the texture light.
- Prepare for baking: Pour the batter into the prepared loaf pan. Optionally, garnish the top with very thin slices of fresh zucchini made with a mandoline or sharp knife for an elegant touch.
- Bake the bread: Place in the oven and bake for approximately 40 minutes, or until a toothpick inserted into the center comes out mostly clean with just a few moist crumbs attached. Avoid overbaking to keep the bread moist.
- Cool the loaf: Let the bread cool in the pan for 10 minutes, then carefully loosen the edges with a knife and transfer it to a wire rack to cool completely before glazing.
- Prepare the lemon glaze: In a small bowl, whisk together confectioner’s sugar, lemon juice, lemon zest, vanilla extract, and a pinch of salt until smooth and pourable.
- Glaze the bread: Drizzle the lemon glaze over the completely cooled loaf evenly and allow it time to set before slicing and serving.
Notes
- Make sure the zucchini is finely grated to ensure even moisture distribution without sogginess.
- Do not overmix the batter once adding the dry ingredients to prevent a dense loaf.
- The glaze can be adjusted for thickness by adding more confectioner’s sugar or lemon juice as needed.
- Loaf can be stored at room temperature wrapped tightly for up to 2 days or refrigerated for up to 5 days.
- For a dairy-free version, ensure all ingredients including sugar are vegan-friendly.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
