Description
A moist, tender zucchini bread infused with fresh lemon zest and juice, topped with a tangy lemon glaze. Perfect for breakfast or a snack.
Ingredients
Scale
For the Crust:
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup granulated sugar
- 2 large eggs
- 0.5 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1.5 cups shredded zucchini (squeezed dry)
- 0.5 cup chopped walnuts (optional)
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice (for glaze)
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
- In a bowl, whisk flour, baking powder, baking soda, salt, and cinnamon.
- In a large bowl, beat sugar, eggs, oil, vanilla, lemon zest, and lemon juice until smooth.
- Stir in shredded zucchini and nuts if using.
- Fold in dry ingredients just until combined; do not overmix.
- Pour batter into prepared pan and bake for 50-55 minutes until a toothpick inserted comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack.
- For glaze, whisk powdered sugar and lemon juice until smooth. Drizzle over warm bread.
Notes
You can customize the seasonings to taste. For extra lemon flavor, add more zest or a teaspoon of lemon extract.