Zucchini Lemon Bread
Prep Time: 10 Minutes
Bake Time: 50 Minutes
Yield: 1 Loaf
1 1/2 Cups AP flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 tsp salt
3/4 Cup sugar
1 Cup finely shredded zucchini, unpeeled
1/4 Cup canola or vegetable oil
2 Tablespoons lemon juice
2 Tablespoons zested lemon peel
1 Cup powdered sugar
2-3 Tablespoons lemon juice (add more powdered sugar if too thin, more lemon juice if too thick)
1 teaspoon lemon zest
Preheat oven to 350 degrees
In a medium bowl combine flour, baking soda, baking powder, and salt. Set aside.
In a separate larger bowl combine sugar, zucchini, oil, egg, lemon juice and zested lemon peel. Stir to combine. Add dry ingredients to zucchini mixture; stir just until combined.
Spoon or pour batter into prepared loaf pan.
Bake for 50-55 minutes or until golden and set. Cool in pan for 15 minutes, then remove from pan and cool completely on a wire rack. Once cool, combine ingredients for the glaze and drizzle liberally all over the bread.
This is a moist, über lemony cake. You will love it!
This is a such an easy loaf to make, and a great way to use up that extra zucchini sitting in your fridge 🙂
As with most quick breads, I like to line the pan with parchment paper (just length wise is enough), as well as grease it. Makes for very easy removal from the pan.