Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 2 cups grated zucchini (squeezed dry)
- ½ cup vegetable oil or melted butter
- 2 large eggs
- ¼ cup lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 2–3 tablespoons lemon juice or milk
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In another bowl, mix sugar, oil or butter, eggs, vanilla extract, lemon juice, and lemon zest until well combined.
- Gently fold the wet ingredients into the dry mixture until just combined.
- Carefully fold in the grated zucchini.
- Pour the batter into the prepared loaf pan and bake for 50-60 minutes or until a toothpick inserted comes out clean.
- Allow cooling for about 10 minutes in the pan before transferring to a wire rack.
- For the glaze, whisk powdered sugar with lemon juice or milk until smooth and drizzle over the cooled bread.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 15g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Ensure you squeeze excess moisture from the zucchini to maintain bread texture. Customize by adding nuts or chocolate chips for added flavor and crunch.