Lemon Zucchini Bread
A light and moist lemon zucchini bread
- Prep time
- 20 min
- Cook time
- 25 min
- Yield
- 1 serving
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 lemon, zested and juiced
- 2 large eggs, room temperature
- 1/2 cup whole milk, room temperature
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup shredded zucchini
- 2 cups powdered sugar
- 2 tablespoons lemon juice
- 1 teaspoon milk
Instructions
- 1
Preheat the oven to 400°F. Grease and flour a 9 x 5-inch baking pan.
- 2
In one bowl, mix together the flour, sugar, baking powder, salt, and lemon zest.
- 3
In a separate bowl, beat together the eggs, milk, oil, two tablespoons of lemon juice, and vanilla.
- 4
Mix the wet ingredients into the dry. There should be plenty of lumps in the batter.
- 5
Squeeze the zucchini of some of its liquid and gently fold into the batter.
- 6
Pour in the batter into the baking pan.
- 7
Bake in the middle oven rack for 20-25 minutes, or until a toothpick inserted in the middle comes out clean.
- 8
Remove from the oven and run a knife along the edges. Leave to cool for 15 minutes, then take out the loaf from the pan and place on a wire rack to cool completely.
- 9
Whisk together the remaining lemon juice, powdered sugar, and milk until it forms a loose paste. Brush over the cooled bread.