Lemon Zucchini Bread

A delicious sweet bread packed with zests of lemon and specks of zucchini in every bite and topped with a sweet glaze!

Moist Lemon Zucchini Bread

Have you ever tried to come up with descriptive words for your food? It’s easier said than done! It might be easy the first few times you try it, but this recipe for Lemon Zucchini Bread is my 546th time I’ve come up with words to describe the food I am sharing with my readers. That is a lot of descriptive words!

I start to feel repetitive with words like moist, fudgy, delicious, addicting, and even ‘packed with flavor in every bite!’ But how in the world am I supposed to describe it any other way?! I guess one thing is for sure, my descriptive words are consistent!

If you like sweet bread, then you’ll probably like Pumpkin Bread , Vegan Lemon Blueberry Bread , and Easy Chocolate Chip Banana Bread , too!

• Pumpkin Bread
• Vegan Lemon Blueberry Bread

What You’ll Need for the Bread

1 1/4 cups Sugar

6 tbsp Oil

2 Eggs

1/3 cup Milk

2 tbsp Lemon Juice

1 tsp Vanilla

2 cups Cake Flour

1 1/3 tsp Baking Powder

1/2 tsp Salt

1 1/2 cups Zucchini, Shredded

2 tbsp Lemon Zest

And the Glaze

1 cup Powdered Sugar

2 tbsp Lemon Juice

How to Make Lemon Zucchini Bread

Preheat oven to 350 degrees.

Spray a bread pan with non-stick spray and set aside.

Whisk together 1 1/4 cups sugar and 6 tbsp oil in a large bowl. Add in 2 eggs, 1/3 cup milk, 2 tbsp lemon juice, and 1 tsp vanilla and stir to combine.

In a separate bowl, combine 2 cups cake flour, 1 1/3 tsp baking powder, and 1/2 tsp salt until well mixed. Pour into the wet mixture, and mix together.

Fold in 1 1/2 cups shredded zucchini and 2 tbsp lemon zest.

Pour batter into the prepared pan and bake for 45-55 minutes, or until a toothpick in the center of the loaf comes out clean with moist crumbs.

Let cool. Make the glaze by combining 1 cup powdered sugar and 2 tbsp lemon juice. Spread over top of cooled bread.

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