This delicious Lemon Zucchini Bread is amazingly good! Yep, there’s zucchini in it!
I adapted an original recipe found on Pinterest a while back and made it my own. Now don’t be afraid of the zucchini if you’ve never had any type of zucchini bread because you won’t taste it! Plus, I shred the zucchini very finely and it’s barely even noticeable. You could peel the zucchini, but I don’t peel mine. The zucchini is important though, because it makes this delicious bread amazingly good!
And, it’s amazingly easy to make, too!
If you like sweet breads you’ll love this! I think it tastes very similar to the lemon cake at Starbucks!
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This was fresh from the oven and the house smelled so good! I found the recipe back in late summer and we have had it a few more times since. We really like this sweet bread and I think it's perfect any time of the year, no matter the season. It truly is delicious! My husband was skeptical at first but he was surprised that it doesn't taste like there is zucchini in it! I hope you'll give it a try!
I figured it would be great as something different on the dessert table for Thanksgiving!
Lemon Zucchini Bread
Ingredients:
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup granulated sugar
Zest of 1 large lemon
2 large eggs
1/2 cup oil (vegetable or canola oil) -I used melted coconut oil
3 teaspoons fresh lemon juice
1 teaspoon vanilla extract
1 cup grated zucchini
Glaze: Optional
1 cup powdered sugar
4 teaspoons fresh lemon juice
Instructions:
Preheat oven to 350 degrees F. Grease and flour a 8 x 4 inch loaf pan. Set aside.
In a large bowl, whisk together the flour, baking powder, baking soda and salt.
In another bowl, combine sugar and lemon zest, and stir well.
Add eggs, oil, lemon juice, and vanilla, and stir until smooth. Stir in the dry ingredients until combined.
Fold the zucchini into the batter and pour the batter into the prepared loaf pan.
Bake for 45-50 minutes, or until toothpick inserted in the center comes out clean.
Allow to rest in the pan for 10-15 minutes before removing the loaf onto a wire cooling rack to cool completely.
While the bread is cooling, make the glaze by combining the powdered sugar and lemon juice in a small bowl until smooth.
Drizzle the glaze over the bread. Slice and serve.
Enjoy!...
