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Lemon Zucchini Bread

A delightful treat combining the refreshing aroma of lemon with the subtle sweetness of zucchini, perfect for breakfast or dessert.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup Granulated Sugar Forms the sweet base of your bread.
  • 1 tablespoon Lemon Zest Enhances the overall lemon flavor.
  • 1/2 cup Butter, Room Temperature (or Coconut Oil for a Dairy-Free Option) Adds richness and moisture.
  • 2 whole Eggs Provides structure and moisture.
  • 1 3/4 cups Shredded Zucchini Adds moisture and nutrients.
  • 1/3 cup Fresh Lemon Juice Infuses bread with vibrant lemon flavor.
  • 1 teaspoon Vanilla Complements the other flavors.
  • 2 cups All-Purpose Flour or Whole Wheat Pastry Flour Forms the base and structure.
  • 1 teaspoon Salt Enhances all the flavors.
  • 1 teaspoon Baking Powder Helps the bread rise.
  • 1/2 teaspoon Baking Soda Another leavening agent.
  • 1 cup Sifted Powdered Sugar Used for the glaze.
  • 1 tablespoon Fresh Lemon Juice Adds a zesty touch to the glaze.

Method
 

Preparation
  1. Combine the granulated sugar with lemon zest in a mixing bowl. Mix for about one minute until the sugar is infused with the fragrant lemon oil.
  2. Add the room temperature butter to the bowl. Beat until light and fluffy.
  3. Introduce the eggs one by one, beating well between each addition.
  4. Gently fold in the shredded zucchini, fresh lemon juice, and vanilla extract until well combined.
  5. In a separate bowl, whisk together the flour, salt, baking powder, and baking soda. Gradually stir this dry mix into the wet ingredients until just combined.
  6. Butter a 9"x5"x3" loaf pan generously.
Baking
  1. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
  2. Preheat oven to 350 degrees F (175 degrees C) and allow the batter to rest for about 20 minutes.
  3. Bake the loaf for about 60-70 minutes, checking for doneness with a toothpick.
  4. Let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
Glazing
  1. Whisk together the powdered sugar and 1 tablespoon of fresh lemon juice until smooth. Drizzle over the cooled Lemon Zucchini Bread.

Notes

For best results, use freshly shredded zucchini and control moisture. Add a pinch of cinnamon for extra flavor.