Name: Lemon Zucchini Bread
Prep time: 15 min
Cook time: PT-479378H55M18S
Cuisine: American
Ingredients: 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; 3 tablespoons lemon juice (from the lemons above); 1-1/2 cups powdered sugar; 2 tablespoons lemon zest (from the lemons above)

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)

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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.