Description
This Lemon Zucchini Bread combines the fresh zestiness of lemon with moist shredded zucchini to create a bright, bakery-style quick bread. Soft and tender with a sweet lemon glaze, it’s perfect for summer when zucchinis are abundant. Ideal as a snack or dessert, this bread offers a delightful balance of citrus flavor and subtle sweetness.
Ingredients
For the Bread:
- 4 cups all-purpose flour
- 1 ½ cups granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 cups shredded zucchini
- ⅔ cup unsalted butter, melted
- Zest of 2 lemons
- ½ cup lemon juice (about 2 large lemons)
- 4 large eggs
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons lemon juice (use fresh lemon juice for best flavor)
Instructions
- Preheat Oven: Preheat the oven to 350 degrees F (175 degrees C) and prepare two 9-inch loaf pans by lining the bottoms with parchment paper or spraying them with baking spray. Set aside.
- Mix Ingredients: In a large bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, and kosher salt. Add the shredded zucchini, melted unsalted butter, lemon zest, lemon juice, and eggs. Stir everything together until the batter is completely combined and uniform.
- Bake the Bread: Pour the batter evenly into the prepared loaf pans. Place them in the oven and bake for approximately 60 minutes or until a toothpick inserted into the center comes out clean, indicating the bread is fully cooked.
- Cool: Allow the bread to cool for 10 minutes in the pans, then carefully remove the loaves from the pans and place them on a wire rack to cool completely before glazing.
- Prepare and Apply Glaze: In a small bowl, whisk together the powdered sugar and lemon juice until smooth and pourable. Drizzle the lemon glaze evenly over the cooled loaves, letting it drip down the sides for added flavor and sweetness.
- Serve: For best taste, enjoy the Lemon Zucchini Bread chilled straight from the refrigerator. It pairs wonderfully as a refreshing summer treat.
Notes
- Make sure to squeeze excess moisture from the shredded zucchini if it seems very watery to avoid soggy bread.
- The lemon glaze can be adjusted for consistency by adding more powdered sugar to thicken or more lemon juice to thin it out.
- You can store the bread in an airtight container in the refrigerator for up to one week.
- For a nutty variation, consider adding ½ cup chopped walnuts or pecans to the batter.
- Use fresh lemon juice and zest for the brightest, most vibrant lemon flavor.
