Lemon Zucchini Bread
This moist Lemon Zucchini Bread is a quick snack cake, with fresh lemon flavor and shredded zucchini throughout, then topped with a sweet and tangy glaze!
Servings: 8
Equipment
- 8x4 Loaf Pan
- parchment paper
- Mixing Bowls
Ingredients
For the Bread
- 1½ cups all-purpose flour spooned and leveled
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp coarse salt
- 1 large egg
- ½ cup vegetable oil
- ¼ cup lemon yogurt
- ¾ cup granulated sugar
- 1 tsp vanilla
- zest and juice from 1 small lemon about 2 teaspoons
- 1¼ cups shredded zucchini unpeeled, excess water pressed out
For the Glaze
- 1 cup powdered sugar
- 1 Tbsp lemon juice
Instructions
- Preheat oven to 350°F. Line a 8x4 loaf pan with parchment paper, leaving a slight overhang on the two longer sides for easier removal.
- In a large bowl whisk together the dry ingredients.
- In a medium bowl whisk together egg, oil, yogurt, sugar, vanilla, lemon juice and zest until incorporated. Stir in the zucchini.
- Add wet ingredients to the dry ingredients and mix until just combined (do not over-mix or your bread will be tough).
- Pour into the prepared loaf pan and bake for 45-60 minutes or until a tester in the middle comes out with just a few moist crumbs. (Start checking at 45 minutes.)
- Cool in pan on rack for 20 minutes.
- Carefully turn your cake bread out of pan and let cool completely.
- Whisk together the powdered sugar and lemon juice (adding more of either to get a thick, but pourable consistency.)
- Pour icing over the bread, letting it run down the side. Let set.
- Slice and enjoy!
Video
Notes
Spoon and level the flour. Scooping flour directly from the bag can pack too much into the measuring cup, which will make this lemon zucchini bread dry and dense. Fluff the flour with a spoon, spoon it into the measuring cup, then level off the top with the back of a knife instead.
A 9x5 sized loaf pan works perfectly fine too, if you don't have an 8x4. Just start checking the bake time a couple minutes earlier.
Nutrition
Serving: 1slice | Calories: 356kcal | Carbohydrates: 54g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 21mg | Sodium: 229mg | Potassium: 120mg | Fiber: 1g | Sugar: 35g | Vitamin A: 64IU | Vitamin C: 4mg | Calcium: 34mg | Iron: 1mg