Description
This Easy Lemon Zucchini Bread is soft, moist, and bursting with bright lemon flavor. Made with fresh zucchini and a simple lemon glaze, it’s a perfect treat for breakfast, brunch, or an afternoon snack. No mixer needed!
Ingredients
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1 1/2 cups all-purpose flour
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1/2 teaspoon baking powder
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1/2 teaspoon baking soda
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1/4 teaspoon salt
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1 cup granulated sugar
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1 large egg
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1/2 cup vegetable oil
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1/4 cup lemon juice (freshly squeezed)
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1 tablespoon lemon zest
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1 teaspoon vanilla extract
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1 cup finely grated zucchini (about 1 medium zucchini, moisture squeezed out)
For the Lemon Glaze:
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1/2 cup powdered sugar
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1-2 tablespoons lemon juice
Instructions
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Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
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In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
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In a large bowl, whisk together sugar, egg, oil, lemon juice, lemon zest, and vanilla until smooth.
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Stir in the grated zucchini.
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Add the dry ingredients to the wet mixture and stir until just combined. Don’t overmix.
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Pour the batter into the prepared loaf pan and smooth the top.
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Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
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Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
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Once cooled, whisk together powdered sugar and lemon juice to make the glaze. Drizzle over the bread before slicing and serving.
Notes
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Be sure to squeeze excess moisture from the grated zucchini using a clean towel or paper towels.
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For extra lemon flavor, add more zest or a splash of lemon extract.
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Bread can be stored at room temperature for up to 3 days or refrigerated for up to 1 week.