Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 cup granulated sugar
- Zest of 1 large lemon
- 2 large eggs
- 1/2 cup vegetable, canola, or avocado oil
- 1 1/2 teaspoons fresh lemon juice
- 1 cup grated zucchini (unpeeled)
- 1 cup powdered sugar (for glaze)
- 4 teaspoons fresh lemon juice (for glaze)
Instructions
- Preheat oven to 350°F (180°C). Grease and flour an 8×4-inch loaf pan.
- In a bowl, whisk together flour, salt, baking powder, and baking soda.
- In another bowl, combine sugar and lemon zest; stir well.
- Add eggs, oil, and lemon juice to the sugar-zest mixture and stir until smooth.
- Gradually stir the dry ingredients into the wet ingredients until just combined.
- Fold in the grated zucchini gently.
- Pour batter into prepared loaf pan.
- Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the glaze, mix powdered sugar and lemon juice until smooth, then drizzle over cooled bread.
Notes
If zucchini is very wet, squeeze out excess moisture before folding in. Use unpeeled zucchini for best texture and flavor. Let bread cool completely before applying glaze to prevent it from melting.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Method: Breakfast / Snack / Dessert
- Cuisine: American
Nutrition
- Calories: 220
- Sugar: 22g
- Sodium: 230mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg