Description
Lemon zucchini bread brings sunshine to classic quick bread, combining tangy citrus with garden-fresh zucchini in a moist, irresistible treat. Drizzled with sweet glaze and packed with subtle flavors, this bread offers a delightful slice of homemade comfort you’ll crave again and again.
Ingredients
Scale
Primary Ingredients:
- 2 large eggs
- 1 cup shredded zucchini
- ½ cup vegetable oil
- ¼ cup fresh lemon juice
Dry Ingredients:
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Flavoring and Glaze Ingredients:
- 2 tablespoons lemon zest
- 1 teaspoon vanilla extract
- ¾ cup powdered sugar
- 2 tablespoons fresh lemon juice
- ½ teaspoon lemon zest
Instructions
- Activate the oven to a moderate temperature of 350°F (175°C), ensuring even heat distribution for optimal baking performance.
- Prepare the baking vessel by coating interior surfaces with a thin layer of oil or butter, then line with parchment paper for effortless bread removal.
- Create a dry ingredient foundation by thoroughly blending flour, leavening agents, and seasoning in a spacious mixing bowl, ensuring uniform distribution.
- Develop a fragrant wet mixture by massaging lemon zest into granulated sugar, releasing essential citrus oils and intensifying aromatic qualities.
- Incorporate liquid components into the zesty sugar mixture, whisking vegetable oil, eggs, lemon juice, and vanilla extract until achieving a silky, homogeneous consistency.
- Gently integrate dry ingredients into the liquid base, stirring with minimal manipulation to preserve delicate texture and prevent gluten development.
- Introduce freshly grated zucchini into the batter, folding with light strokes to distribute moisture and vegetable fragments evenly throughout the mixture.
- Transfer the completed batter into the prepared loaf pan, spreading it smoothly to ensure consistent depth and even baking potential.
- Position the pan in the preheated oven, allowing the bread to transform for approximately 45-50 minutes until a probing utensil emerges clean and golden.
- After removing from the oven, permit the bread to rest and stabilize for 10 minutes, facilitating structural integrity.
- Craft a luminous glaze by whisking powdered sugar with vibrant lemon juice and delicate zest until achieving a glossy, pourable consistency.
- Embellish the cooled bread with the citrusy glaze, allowing it to cascade elegantly over the surface, enhancing both visual appeal and flavor complexity.
- Slice the zucchini bread into inviting portions, ready to be savored and shared.
Notes
- Moisture Magic: Squeeze excess water from grated zucchini to prevent soggy bread and maintain perfect texture.
- Zest Boost: Gently rub lemon zest into sugar to release more intense citrus oils and enhance overall flavor profile.
- Gluten-Free Option: Substitute all-purpose flour with gluten-free blend or almond flour for those with dietary restrictions.
- Make-Ahead Friendly: Wrap cooled bread tightly in plastic wrap and store at room temperature for up to 3 days or freeze for longer preservation.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 295
- Sugar: 1 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 20 g
- Cholesterol: 120 mg