Description
Lemon zucchini bread is moist and pleasantly tart topped with a luscious lemon glaze.
Ingredients
Scale
- 3 lemons (remove the zest, then cut in half and juice each lemon) divided
- 2 cups grated zucchini, about 1–1-1/2 medium zucchini
- 3 eggs
- 1 cup vegetable oil
- 1 (5.2 ounce) vanilla greek yogurt
- 2 cups sugar
- 1 teaspoon lemon extract
- 1 teaspoon vanilla extract (even better use vanilla bean paste)
- 2 tablespoons lemon juice (from the lemons above)
- 1 tablespoon lemon zest (from the lemons above)
- 1–1/2 teaspoons kosher salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3 cups all-purpose flour
Lemon Glaze
- 3 tablespoons lemon juice (from the lemons above)
- 1–1/2 cups powdered sugar
- 2 tablespoons lemon zest (from the lemons above)
Instructions
- Preheat the oven to 350° F.
- Grease 2 loaf pans ( 8-1/2” x 4-1/2”). Cut a sling of parchment paper to span the bottom of the loaf pan and extend past the top edge of the long sides of the pans. /Arrange the parchment in a U-shape in each loaf pan. Spray the parchment with cooking spray and set aside.
- Using box grater or food processor, grate the zucchini (skin and flesh).
- Using a microplane, zest all 3 lemons. Then cut each in half and juice the lemons. Set both the zest and lemon juice aside.
- In a large mixing bowl, cream together the eggs, vegetable oil, greek yogurt and sugar until light and fluffy.
- Add the lemon extract, vanilla extract or vanilla bean paste, lemon juice to the sugar mixture and stir well to combine.
- Gently stir in the kosher salt, baking soda, baking powder and flour until just combined. (There may still be a few streaks of flour showing, but the majority of the flour should have been incorporated.
- Using a large rubber spatula or wooden spoon, stir in the grated zucchini and 1 tablespoon of lemon zest until incorporated.
- Spoon the batter into the loaf pans to fill the pans 3/4 full (don’t overfill the loaf pans).
- Bake the lemon zucchini bread in the preheated oven for 50-60 minutes until the top of the loaves are golden brown and a toothpick comes out clean.
- Remove the bread from the oven and let cool in the pans for 15 minutes.
- When the loaves have slightly cooled, run a knife around the edge of the bread and using the parchment paper lift the loaves cleanly out of the pan.
- Let cool for 30 minutes more on a wire rack. Remove the parchment paper once the bread is completely cool to the touch.
- In a small bowl, stir the lemon juice and powdered sugar together until no lumps remain.
- Using a spoon, drizzle the lemon glaze artistically over the lemon zucchini bread loaves.
- Sprinkle the reserved lemon zest over the loaves.
- Slice the loaf into slices and enjoy.
Notes
This bread keeps at room temperature for 1-2 days, or for 2-3 months in the freezer.
