I loved getting back in the kitchen to bake so much that I didn’t just stop at the Fluffy Ginger Snaps. I’m a HUGE fan of lemon. Don’t put lemon in my water, but give me a lemon square over cake just about any day…Did I really just say that?
I had some extra lemons at my house over the weekend, so the baking extravaganza continued! I’m always a fan of “sneaking” vegetables into my diet. Whether it’s spinach pasta or lemon zucchini bread, count me in!
This recipe came from It Tastes Better from Scratch, and, let me tell you, it really does! For starters, you’re more in control of the ingredients, AND your heart is just happier because you are eating something you made with your own two hands!
Lemon Zucchini Bread
Ingredients:
- 1 1/2 cups all-purpose flour (or half white whole wheat flour)
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 cup granulated sugar
- Zest of 1 large lemon
- 2 large eggs
- 1/2 cup oil (vegetable or canola oil)
- 1 1/2 teaspoons fresh lemon juice
- 1 cup grated zucchini
- Glaze: 1C powdered sugar; 4tsp lemon juice
Directions:
- Preheat oven to 350 degrees F. Grease and flour an 8x4in loaf pan. Set aside.
- In a large bowl, whisk together the flour, salt, baking powder, and baking soda.
- In another bowl, combine sugar and lemon zest.
- Add eggs, oil, and lemon juice and stir until smooth. Stir in the dry ingredients until combined.
- Fold the zucchini into the batter, and pour the batter into the prepared loaf pan.
- Bake for 45-50 minutes, or until toothpick inserted into center comes out clean.
- Allow to rest in pan for 10 minutes before removing the loaf onto a wire cooling rack to cool completely.
- While the bread is cooling, make the glaze by combining the powdered sugar and lemon juice in a small bowl until smooth.
- Drizzle the glaze over the bread. Slice and serve.
Thank you, Lauren, for this delicious recipe!
I have some tips! For starters, I will 100% be making this again. The page claims that it is the bread of the summer months, but I’ll likely have this year round.
I’m not a huge fan of oiling and flouring a pan. It’s just a lot of work to me. I used some EVOO cooking spray in my glass loaf pan, and it worked great! I didn’t run into any issues, and the loaf slid right out. I always bake things for the shorter amount of time recommended (so, 25 minutes in this case). It could have used a couple more minutes in the oven, so set your timer for 25, and watch it for the next few. Also, I think I was a bit too impatient, and I put the glaze on too early, which made the top (combined with the slight under-bake) a bit soggy. There’s also a TON of glaze, so don’t use it all.
Note: This post contains affiliate links, so I may receive a small commission from sales generated (at no cost to you!). Thank you for supporting my entrepreneurial spirit! Title Photo by Sarah Shaffer on Unsplash.
