Description
A soft and moist loaf that combines fresh zucchini and bright lemon flavors, topped with a sweet lemon glaze for a delightful treat.
Ingredients
Scale
For the bread
- 2 cups All purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 1/2 teaspoon Salt
- 2 large Eggs
- 1 cup Granulated sugar
- 1/2 cup Neutral oil (vegetable or avocado)
- 1/2 cup Plain yogurt or sour cream (For extra tenderness)
- 1 tablespoon Lemon zest (Fresh zest is recommended)
- 1/4 cup Fresh lemon juice
- 1 teaspoon Vanilla extract
- 1 cup Grated zucchini (Pack loosely when measuring)
For the glaze
- 1 cup Powdered sugar
- 2 tablespoons Fresh lemon juice (Adjust for thickness)
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a standard loaf pan, lining it with parchment if desired.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another bowl, whisk the eggs, sugar, oil, yogurt or sour cream, lemon zest, lemon juice, and vanilla.
- Stir the dry ingredients into the wet mixture until just combined; do not overmix.
- Fold in the grated zucchini until incorporated.
- Pour the batter into the prepared pan and bake for 50-55 minutes, or until a toothpick inserted comes out clean, with few moist crumbs.
- Let it cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely.
Making the glaze
- Whisk the powdered sugar with fresh lemon juice until smooth. Adjust the consistency with more sugar or lemon juice as needed.
- Once the loaf is fully cooled, spoon the glaze over the top, optionally adding a second layer after the first sets.
Notes
For best results, do not overmix the batter; use fresh lemon zest for maximum flavor; allow the loaf to cool before glazing to prevent the glaze from sliding off.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Breakfast, Snack
- Cuisine: American
Nutrition
- Calories: 180
- Sugar: 10
- Sodium: 200
- Fat: 7
- Saturated Fat: 1
- Carbohydrates: 26
- Fiber: 1
- Protein: 3
