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Lemon Zucchini Bread Photo

Lemon Zucchini Bread Recipe

Amanda Powell
This light and not-so-sweet lemon zucchini bread is topped with a lemony glaze. This tasty bread is the snack you’ve been looking for.
5 from 12 votes
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12 1 slice
Calories 262 kcal

Ingredients
  

  • 2 cups All-Purpose Flour
  • 1/2 cup Granulated Sugar
  • 1 tablespoon Baking Powder
  • 1 teaspoon Salt
  • 1 Lemon zested and juiced
  • 2 large Egg room temperature
  • 1/2 cup Whole Milk plus 1 teaspoon, divided
  • 1/3 cup Vegetable Oil
  • 4 tablespoons Lemon Juice divided
  • 1 teaspoon Pure Vanilla Extract
  • 1 cup Shredded Zucchini
  • 2 cups Powdered Sugar

Instructions
 

  • Preheat the oven to 400°F. Grease and flour a 9 x 5-inch baking pan.
  • In one bowl, mix together the flour, sugar, baking powder, salt, and lemon zest.
  • In a separate bowl, beat together the eggs, 1/2 cup milk, oil, two tablespoons of lemon juice, and vanilla.
  • Mix the wet ingredients into the dry. There should be plenty of lumps in the batter.
  • Gently fold in the zucchini.
  • Pour in the batter into the baking pan.
  • Bake in the middle oven rack for 20-25 minutes, or until a toothpick inserted in the middle comes out clean.
  • Remove from the oven and run a knife along the edges. Leave to cool for 15 minutes, then take out the loaf from the pan and place on a wire rack to cool completely.
  • While the bread is cooling, whisk together the remaining lemon juice, powdered sugar, and milk until it forms a loose paste. Brush over the bread.

Nutrition

Calories: 262kcalCarbohydrates: 45gProtein: 3gFat: 7gSaturated Fat: 1gSodium: 211mgFiber: 1gSugar: 28g
Keyword Baked, Baking, Brunches, Citrus, Desserts, Lemons, Quick Bread, Snacks, Summer, Zucchini
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