Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup vegetable oil or melted butter
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 1 cup shredded zucchini (squeezed dry)
For the glaze (optional):
- 1/2 cup powdered sugar
- 1–2 tbsp lemon juice
- 1/2 tsp lemon zest
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, whisk sugar, eggs, oil, lemon juice, lemon zest, and vanilla until smooth.
- Stir wet ingredients into dry ingredients until just combined.
- Gently fold in shredded zucchini.
- Pour batter into prepared loaf pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the glaze, mix powdered sugar with lemon juice and zest until smooth.
- Drizzle glaze over cooled bread and let it set before slicing.
Notes
- Add poppy seeds, chopped nuts, or white chocolate chips for extra texture or sweetness.
- Use melted coconut oil for a richer flavor.
- Make muffins by adjusting bake time to 20–25 minutes.
- Freeze individual slices for quick future treats.
- The glaze enhances the lemon flavor but is optional.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Quick Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 18g
- Sodium: 160mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
