Lemon zucchini bread is the best quick bread for spring and summer. This dish is full of shreds of zucchini and has a bright lemon glaze on top. You'll make it over and over again when zucchini is in season!
INGREDIENTS
– 2 cups all-purpose flour spooned & leveled (250 grams)– 2 teaspoons baking powder– ½ teaspoon salt– ⅔ cup oil canola, vegetable, or melted coconut oil work well (180 ml)– 1 ¼ cups granulated sugar (250 grams)– 2 large eggs at room temperature– 1 tablespoon fresh lemon juice (15 ml)– 2 tablespoons lemon zest about 3 medium lemon– 1 teaspoon pure vanilla extract– 1 ½ cups lightly packed shredded zucchini (175 grams)
INSTRUCTIONS
Heat the oven to 350°F (180°C). Prepare a 9x5-inch loaf pan with nonstick cooking spray and parchment paper. Mix flour, baking powder, and salt in a large bowl. Set aside.
1
Mix the oil, granulated sugar, eggs, lemon juice, zest, and vanilla extract in a separate bowl. Mix in shredded zucchini. Mix wet and dry ingredients just until combined.
2
Spread batter evenly in the loaf pan. Bake until a toothpick inserted into the centre comes out clean, 55–65 minutes. To avoid overbrowning, loosely cover or foil the top for the last 10–15 minutes of baking.
3
Cool 20 minutes on a wire rack in pan after baking. Cool on wire rack after carefully removing from pan. Powdered sugar and lemon juice should be lump-free in a large bowl. Put powdered sugar in thin icing. Icing too thick? Add lemon.
4
After the bread has cooled, pour the icing over it and spread it evenly across the surface of the bread. Before slicing, wait fifteen to twenty minutes for the mixture to set.