Lemon Zucchini Bread
Serves 10
15 mins prep
50 mins cook
65 mins total
This lemon zucchini bread is tangy, moist, soft, and packed full of lemon flavor! To give it the ultimate lemon tang, it’s topped with a lemon drizzle immediately after baking. The lemon drizzle soaks through adding even more flavor, a crunchy top, and lots of moisture. The loaf gets a gorgeous moist texture from two cups of shredded zucchini, and comes together in one bowl without an electric mixer! The perfect loaf to make if you have lots of zucchini on hand, or just want to just enjoy an easy summery dessert packed full of veggies.
Lemon Zucchini Batter
Lemon Drizzle
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Lemon Zucchini Batter
Prepare a nine inch by five inch (9"×5") loaf pan by lining with parchment paper, leaving longer parchment paper handles on the sides so that you can easily remove the loaf after baking. Preheat oven to 365°F (185°C).
In a large bowl, combine sugar, salt, and lemon zest. Rub together with your fingers or a spoon until fragrant and moist.
⅕ ⅔ granulated sugar⅕ ¼ sea salt⅕ 1 lemon zestAdd 3 large eggs into the sugar and whisk with a wire whisk until fully smooth.
⅕ 3 large eggsAdd melted butter, vanilla extract, and lemon juice into the mixture, whisking until smooth.
⅕ ¾ melted butter⅕ 1 pure vanilla extract⅕ 3 lemon juiceSift flour, baking powder, and baking soda right into the same bowl. Fold the mixture with a wire whisk until a thick batter forms.
⅕ 2 all purpose flour⅕ ¼ baking soda⅕ 2 baking powderAdd two packed cups of grated zucchini (don’t squeeze out the moisture) into the batter and fold just until incorporated.
⅕ 2 grated zucchiniTransfer the batter into the prepared loaf pan and smooth the top. Tap the pan on a counter a few times to remove any large air pockets.
Bake for 50-55 minutes or until golden brown and a toothpick inserted into the middle comes out mostly clean with a few crumbs attached. Poke a skewer or toothpick through the whole loaf, all over the loaf. This will help the drizzle soak in.
Lemon Drizzle
Combine lemon juice and sugar in a clean bowl and stir together. Immediately pour it over the hot loaf and let it soak in as it cools.
⅕ 3 lemon juice⅕ ½ granulated sugarRemove the loaf from the loaf pan after 20 minutes of cooling or when completely cool. The parchment paper will prevent it from sticking to the pan. Slice and serve!
