Lemon Zucchini Bread Recipe

Perfect spring and summer fast bread is lemon zucchini bread. You'll make this zucchini season recipe again and again with its shredded zucchini and brilliant lemon glaze! 

– 2 cups all-purpose flour spooned & leveled (250 grams) – 2 teaspoons baking powder – ½ teaspoon salt – ⅔ cup oil canola, vegetable, or melted coconut oil work well (180 ml) – 1 ¼ cups granulated sugar (250 grams) – 2 large eggs at room temperature – 1 tablespoon fresh lemon juice (15 ml)


– 2 tablespoons lemon zest about 3 medium lemon – 1 teaspoon pure vanilla extract – 1 ½ cups lightly packed shredded zucchini (175 grams)


To make lemon zucchini bread: Heat the oven to 350°F (180°C). Prepare a 9x5-inch loaf pan with nonstick cooking spray and parchment paper.


Mix the flour, baking powder, and salt in a large bowl. Whisk oil, granulated sugar, eggs, lemon juice, zest, and vanilla essence in a separate dish until completely blended. 


 Add zucchini (shredded). Just mix the wet and dry components. Put batter in loaf pan and spread evenly. A toothpick put into the center should come out clean after 55–65 minutes.


Last 10–15 minutes of baking, lightly cover or foil the top to avoid overbrowning. After baking, let the pan cool on a wire rack for 20 minutes. From pan to wire rack to cool.


Also See: 

Chocolate Peanut Butter Cake Recipe