Description
Hello there, fellow baking enthusiasts! ???? Are you ready to embark on a delightful culinary adventure with a unique twist on a classic bread recipe? Today, we’re diving into the world of Easy Lemon Zucchini Bread – a refreshing and moist treat that perfectly balances the zesty tang of lemon with the subtle sweetness of zucchini. Let’s get started!
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup Greek yogurt
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 1/2 cups grated zucchini
For the Lemon Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a medium bowl, combine the flour, baking powder, baking soda, and salt.
- In a large bowl, beat together the sugar and eggs until light and fluffy. Gradually mix in the oil, Greek yogurt, lemon juice, lemon zest, and vanilla extract.
- Slowly add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the grated zucchini until evenly distributed in the batter.
- Pour the batter into the prepared pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the glaze, mix the powdered sugar and lemon juice until smooth. Drizzle over the cooled bread.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Ensure the zucchini is well-drained to avoid excess moisture in the batter.
- Use fresh lemon juice and zest for the best flavor.
- Don’t overmix the batter to keep the bread light and fluffy.