We have worked a lot with Zucchini’s over the last couple of weeks, because they are definitely not short in supply. Cooking with seasonal veggies is always best, because they are tastier and also budget friendly. This Lemon Zucchini bread will calm your sweet tooth and leave you with a lingering taste of summer in your mouth.
Lemon Zucchini Bread
To make this recipe you’ll need:
For the bread:
- 3 cups flour
- 1 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 1 cup vegetable oil
- 2 cups granulated sugar
- 3 eggs
- 2 tsp vanilla extract
- peel of 1 lemon (organic lemon)
- 2 tbsp lemon juice
- 2 cups shredded zucchini (do not drain)
For the glaze:
- 1/2 cup powdered sugar
- 3 tbsp lemon juice
Heat the oven at 325 F
Grease and flour a 10 inch loaf pan
In a bowl, mix the flour with the salt, baking powder, baking soda. Set aside
In a different bowl, add the eggs, the vanilla extract, the oil, the sugar, the lemon peel, the lemon juice and beat until combined. Slowly add the flour mixture and mix together. Add the shredded Zucchini and mix to combine. The batter will be thick and sticky, this is OK.
Spread the batter in the loaf pan and bake in the oven for at least 1 hour. Insert a toothpick to check if the inside of the bread is done.
Let the loaf cool for 10 minutes in the pan, remove it from pan and let it cool completely on a cooling rack.
While the bread cools, mix the powdered sugar and the lemon juice in a small bowl until smooth, but not overly runny. Brush the bread with the glaze and let it sit until dry.