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4.97
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Lemon Zucchini Bread
Enjoy a slice of this incredibly sweet and moist
Lemon Zucchini Bread
for breakfast, brunch or as an evening treat! It won't disappoint!
Prep Time
15
minutes
mins
Cook Time
1
hour
hr
Total Time
1
hour
hr
15
minutes
mins
Course:
Breads
Cuisine:
American
Keyword:
zucchini bread with lemon
Servings:
20
servings
Author:
Aimee
Ingredients
FOR THE BREAD:
4
cups
all-purpose flour
1 ½
cups
granulated sugar
2
teaspoons
baking powder
1
teaspoon
baking soda
1
teaspoon
kosher salt
2
cups
shredded zucchini
⅔
cup
unsalted butter
melted
2
lemons
zested
½
cup
lemon juice
about 2 large lemons
4
large eggs
FOR THE GLAZE:
1
cup
powdered sugar
juice from 1 lemon
Instructions
Preheat oven to 350 degrees F. Line bottom only of two 9-inch loaf pans with parchment paper or spray with baking spray. Set aside.
In a large bowl, mix all ingredients for bread, stirring to completely combined.
Pour into greased pans and bake for 60 minutes, until completely cooked. Allow to cool for 10 minutes in pan, remove from pan and cool completely.
For glaze, whisk together powdered sugar with lemon juice until smooth. Drizzle over bread.
I enjoyed this bread cold out of the refrigerator! Enjoy!
Notes
Use our guide on
how to shred zucchini
. Get all our tips and tricks on
how to zest a lemon
too!
You can store it at room temperature in a covered container or in the fridge. I like it best when it’s cold straight out of the refrigerator!
Nutrition
Serving:
1
slice
|
Calories:
254
kcal
|
Carbohydrates:
43
g
|
Protein:
4
g
|
Fat:
7
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
3
g
|
Cholesterol:
54
mg
|
Sodium:
253
mg
|
Fiber:
1
g
|
Sugar:
23
g