Lemon Zucchini Bread

lemon zucchini bread

As the weather’s been turning cooler, I’ve found myself craving something sweet. Sweet, but not ice cream and not chocolate, something light and, say, lemony. So I dug through my recipe files and found this. It calls for zucchini, which is long gone from our garden but plenty present in our deep freeze. When I made it, it was everything I was hoping for: moist and bright and just a touch sweet. Even the child who proclaimed she “doesn’t really like lemon” managed to polish off two slices in one sitting. I made one loaf with icing and the other without. Both were winners.

Makes 2 loaves

Recipe adapted from Two Peas & Their Pod

Ingredients

For the bread:

  • 3 cups unbleached all-purpose flour
  • 1 tsp. fine sea salt
  • 1 tsp. baking soda
  • 1 tsp. aluminum-free baking powder
  • 2 cups granulated sugar
  • zest of 2 large lemons
  • 3 large eggs, lightly beaten
  • 1 cup extra-virgin olive oil
  • 1 Tbsp. freshly squeezed lemon juice
  • 1 1/2 tsp. pure vanilla extract
  • 2 cups grated zucchini

For the icing:

  • 2 cups powdered sugar
  • 3 Tbsp. freshly squeezed lemon juice

Instructions

  1. Preheat oven to 325°F. Grease two loaf pans. Set aside.
  2. Measure and mix together flour, salt, baking powder and baking soda. Set aside.
  3. In a large bowl, combine sugar and lemon zest.
  4. Add eggs, olive oil, lemon juice and vanilla to the sugar and lemon mixture. Whisk until smooth.
  5. Stir in the dry ingredients until combined. The batter will be thick. Stir in the zucchini and pour the batter into the prepared loaf pans.
  6. Bake for 60-65 minutes, or until tester inserted in the center comes out clean.
  7. Place the loaves on a cooling rack for 15 minutes. Loosen the sides of the bread with a knife. Carefully remove the loaves from the pans. Let cool completely on rack.
  8. While the bread is cooling, make the lemon glaze. In a small bowl, combine powdered sugar and lemon juice. Whisk until smooth. Drizzle the glaze over the loaves. Slice and serve.

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