Lemon Zucchini Bread

Lemon Zucchini Bread

This Lemon Zucchini Bread combines two favorites in one delicious loaf of bread! Topped with a sweet lemony glaze, it's a great way to sneak in extra veggies and the BEST way to wake up!

Prep Time 10 minutes

Cook Time 50 minutes

Total Time 1 hour

Servings 1 loaf

Author Cathy Trochelman

Ingredients

• 1 ½ c. all purpose flour
• ½ tsp. baking soda
• ¼ tsp. baking powder
• ¼ tsp. salt
• ¾ c. sugar
• 1 c. finely shredded unpeeled zucchini (do not squeeze or dry shredded zucchini)
• ¼ c. cooking oil
• 1 egg
• 2 Tbsp. lemon juice
• 2 Tbsp. lemon zest

Glaze

• ½ c. powdered sugar
• 1 Tbsp. lemon juice
• 1 tsp. lemon zest
• *glaze can be doubled if desired

Instructions

1. In a medium mixing bowl combine flour, baking soda, baking powder, and salt; set aside.
2. In a separate mixing bowl combine sugar, zucchini, cooking oil, egg, lemon juice, and lemon zest. Stir to combine.
3. Add dry ingredients to zucchini mixture; stir just until combined.
4. Spoon batter into greased bread pan.
5. Bake at 350 degrees for 50-55 minutes or until golden brown and set.
6. Cool in pan on a wire rack 15 min, then remove from pan and cool completely.
7. Once cool, combine ingredients for glaze and drizzle over bread.