Description
A moist, zesty zucchini bread with a vibrant lemon twist and a glossy glaze. Perfectly balanced sweet and tart, this easy-to-make loaf is ideal for breakfast, snacks, or desserts.
Ingredients
1 cup grated zucchini (squeezed for moisture)
1 cup all-purpose flour (or gluten-free blend)
1/2 cup granulated sugar
2 large eggs
1 teaspoon baking powder
1/2 teaspoon baking soda
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
1/4 teaspoon salt
1/4 cup melted unsalted butter
Lemon glaze (3/4 cup powdered sugar + 1 tablespoon fresh lemon juice)
Instructions
Preheat oven to 350°F (175°C) and line a loaf pan with parchment paper.
In a bowl, mix flour, baking powder, baking soda, salt, and sautéed lemon zest.
Combine butter, sugar, eggs, and lemon juice until creamy.
Fold in grated zucchini and mix until fully blended.
Pour batter into the prepared pan and bake for 50-55 minutes or until golden and toothpick-clean.
Cool completely, then drizzle with lemon glaze (powdered sugar stirred with lemon juice) just before serving.
Notes
Use finely grated zucchini to avoid wateriness.
For a vegan version, substitute butter with coconut oil and use flax eggs.
Store in an airtight container for up to 3 days.
Gluten-free option: Use a certified gluten-free flour blend.
- Prep Time: 15
- Cook Time: 55
- Category: Desserts & Sweets
- Method: Baking
- Cuisine: American