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Lemon Zucchini Bread

A delightful treat that combines refreshing lemon with moist zucchini, perfect for snacks, breakfast, or dessert.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Dessert, Snack
Cuisine: American
Calories: 198
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
Wet Ingredients
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup grated zucchini Make sure to squeeze out excess moisture.
  • 1/4 cup lemon juice Fresh lemon juice recommended.
  • Zest of 1 lemon Fresh lemon zest recommended.
Icing
  • 1 cup powdered sugar
  • 2 tablespoons lemon juice For icing.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
  2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In another bowl, cream butter and sugar until light and fluffy.
  4. Beat in eggs one at a time, then add vanilla, zucchini, lemon juice, and lemon zest.
  5. Gradually mix in the dry ingredients until just combined.
  6. Pour the batter into the loaf pan and smooth the top.
Baking
  1. Bake for 50-60 minutes or until a toothpick comes out clean.
  2. Once cool, mix powdered sugar and lemon juice to create icing and drizzle it over the bread.

Notes

Serve warm or at room temperature. Great on its own or with tea or coffee. Store in an airtight container for up to 3 days at room temperature, in the refrigerator for up to a week, or freeze for up to 3 months.