Breads & Bakingchewoutloud4.8
Lemon Zucchini Bread
Here's a tender, moist loaf of Lemon Zucchini Bread that's mouthwatering for breakfast, brunch, and snack attack.
👥 12 Servings⏱️ Prep & Cook: 1h 15m⏳ Prep: 30 min🔥 Cook: 45 min👤 Amy Dong📖 chewoutloud
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- whisk
- bowl
- spatula
📝 Preparation Steps
1
Preheat oven to 350F with oven rack on lower middle position. Grease and flour a 9x4 inch loaf pan. Set aside.
2
Whisk
3
In a large bowl, whisk together the sugar, egg, lemon extract, and oil. Stir in zucchini and lemon zest until combined.
large egg1lemon extract2 teaspoons
4
In a separate bowl, whisk together the flour, cinnamon, salt, baking soda, and baking powder until well combined. Using a rubber spatula, gently fold wet mixture with dry mixture just until no white flour streaks remain; do not over work the batter. Pour batter into greased/floured pan.
ground cinnamon2 teaspoons
5
Bake ⏱️ 45 minutes or just until a toothpick inserted in center comes out almost clean, with a few tender crumbs attached (not fully clean.) Allow bread to cool in pan on a wire rack ⏱️ 15-30 min.
6
Icing
7
To make the icing, combine the powder sugar with lemon juice and whisk until incorporated. Add more powdered sugar if it's too runny. Add a bit more lemon juice if it's too thick. Once it's to your desired consistency, place in a Ziploc bag and cut off a tiny bit of the corner to make a drizzle-pouch.
powder sugar1 cup
8
Carefully remove warm bread from pan and place on serving platter. Drizzle icing over the bread, allowing it to soak into warm bread. If desired, sprinkle top with extra lemon zest. Wait until bread is completely cool before slicing.
Nutrition Facts
calories
115 kcal
fat Content
1 g
serving Size
1 g
fiber Content
2 g
sugar Content
17 g
sodium Content
55 mg
protein Content
2 g
carbohydrate Content
38 g
saturated Fat Content
0.001 g
unsaturated Fat Content
0.2 g
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