Original video by @feelgoodfoodie — all credit to the creator. Full write-up on their site ↗
Lemon Zucchini Bread
A tender, moist loaf packed with fresh lemon zest and grated zucchini, finished with a bright lemon glaze. Easy enough for a weekday bake and perfect with coffee or tea.
Ingredients
For the bread
- 2 cupsall-purpose flour
- 1 teaspoonbaking powder
- 1/2 teaspoonbaking soda
- 1/2 teaspoonsalt
- 3/4 cupgranulated sugar
- 3 tablespoonslemon zest · about 3 lemons
- 2large eggs · room temperature
- 1/3 cupolive oil
- 1/3 cupfull fat Greek yogurt · room temperature
- 1 teaspoonvanilla extract
- 1 1/2 cupsgrated zucchini · about 1 large zucchini
For the glaze
- 1/2 cuppowdered sugar
- 1 tablespoonlemon juice
- 1/4 teaspoonvanilla extract
Steps
- 1
Preheat the oven to 350°F and line an 8x4-inch loaf pan with parchment paper.
- 2
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- 3
In another large bowl, place the sugar and lemon zest and use your fingers to rub them together until well blended and fragrant. Add the eggs, oil, yogurt, and vanilla, and whisk to combine.
- 4
Transfer the dry ingredients on top of the wet ingredients and mix with a spatula until no streaks remain. Fold in the zucchini.
- 5
Transfer the batter into the prepared pan, smooth out the top, and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. If necessary, tent the pan with foil after 45 minutes to prevent the top from browning too much.
- 6
Remove from the oven and let the bread cool completely in the pan, set on a wire rack. Once cooled, remove the loaf.
- 7
Meanwhile, make the glaze: whisk the powdered sugar, lemon juice, and vanilla until smooth. Drizzle the glaze over the cooled bread and serve immediately.
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