Lemon Zucchini Bread
Soft zucchini bread flavored with fresh lemon juice and topped with a sweet lemon icing. This Lemon Zucchini Bread will be one of your favorite zucchini bread recipes.
Servings: 10 servings
- 1 1/2 cups grated zucchini
- 1 1/2 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup brown sugar
- 1/2 cup sugar
- 1/3 cup vegetable oil
- 2 large eggs beaten
- 1 teaspoon vanilla extract
- 3 tbsp lemon juice
- zest of 1 1/2 lemons
- 2/3 cup powdered sugar
- zest of 1/2 lemon
- 1-2 tbsp lemon juice
Preheat oven to 350 degrees. Grease an 8.5 x 4.5 with butter, or spray with cooking spray.
In a large bowl, stir together flour, baking soda, baking powder, salt, brown sugar, and sugar.
Then, stir in zucchini, vegetable oil, eggs, vanilla, 3 tbsp of lemon juice and zest of 1.5 lemons. Stir again until well combined. Pour into prepared baking pan.
Bake for 50-55 minutes, or until knife inserted into center of loaf comes out clean.
Remove from oven and let cool completely before removing from pan.
In a small bowl, stir together powdered sugar and lemon zest. Stir in lemon juice, 1/2 tbsp at a time, until desired consistency and taste is reached.
Pour glaze over top of bread. Save some to use on individual slices, just before serving, as desired.
Calories: 243kcal | Carbohydrates: 39g | Protein: 3g | Fat: 8g | Saturated Fat: 6g | Cholesterol: 33mg | Sodium: 189mg | Potassium: 157mg | Fiber: 1g | Sugar: 24g | Vitamin A: 118IU | Vitamin C: 9mg | Calcium: 27mg | Iron: 1mg