Lemon Zucchini Bread
Lemon Zucchini Bread

Yes, I am already thinking of baking with zucchini, thus this new Lemon Zucchini Bread recipe in April. Please don’t judge me. We have just come out of a long winter here in Edmonton and I am done! I’m planning the garden and dreaming of baking with zucchini! Why I haven’t combined the two flavours before, I’ll never know, because this was an absolute HIT with the family! This lemon zucchini bread is amazing. It’s tangy, sweet, uses up zucchini ( oh, just wait until this summer when there are sooooo many to use up that you run out of ideas!) and the frosting?

So. Darn. Good!

How to Make Lemon Zucchini Bread

  • Preheat oven to 325 degrees F. Grease and set aside a loaf pan.
  • In a bowl, beat together the zucchini, sugar, egg, and oil.
  • In a separate bowl, whisk together the flour, salt, baking soda, and baking powder; then stir in the cinnamon,lemon zest. Stir the flour mixture into the zucchini mixture until just mixed in completely. Pour the batter into the prepared loaf.
  • Bake 45-55 minutes in the preheated oven, until a knife or cake tester inserted in the center comes out clean.
  • Remove from heat, and cool.
  • Turn out onto a wire rack or plate.
  • Whisk together the glaze ingredients and pour over top of the loaf.
  • Let cool completely, then slice and serve.

Lemon Zucchini Loaf from @kitchenmagpie

Zucchini Bread Tips and Tricks

  • You don’t want to over mix the batter too much in this, make sure to just get it combined and not beat the heck out of it
  • Try to use younger, smaller zucchinis but if you have to use a large one, remove the seeds from the middle and the peel ( the peel can get really tough) and then just shred the inner part
  • if you don’t want any green color in the bread, ( picky kids perhaps) peel the zucchini and then use only the lighter inner part.
  • Make sure to bake it until a cake tester inserted or a toothpick comes out clean or it can fall in the middle.

So here is yet another idea to use up that summertime bounty! Who’s up for three (or ten) loaves of this lemon zucchini bread this summer? Hey, gift your neighbors, they will love ya for it!

Happy Baking babes!

Love you more than chocolate,

Karlynn

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Lemon Zucchini Bread is a fabulous new way to use up zucchini during the summer! #lemon #zucchini #bread

Lemon Zucchini Bread
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
 

Lemon Zucchini Bread is a fabulous new way to use up zucchini during the summer!

Course: Dessert
Cuisine: American
Keyword: Lemon Zucchini Bread
Servings: 10
Calories: 285 kcal
Author: Karlynn Johnston
Ingredients
Lemon Zucchini Bread Ingredients
  • 1 1/2 cups shredded zucchini
  • 3/4 cup white sugar
  • 1 egg
  • 1/2 cup vegetable oil
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 2 tablespoons lemon zest
  • 1 tbsp lemon juice
Lemon Glaze
  • 1 cup of confectioners sugar
  • 2 tbsp of lemon juice
  • 2 tbsp lemon zest
  • 1 tsp of salted butter
Instructions
  1. Preheat oven to 325 degrees F.
  2. Grease and set aside a loaf pan.
  3. In a bowl, beat together the zucchini, sugar, egg, and oil.
  4. In a separate bowl, whisk together the flour, salt, baking soda, and baking powder; then stir in the cinnamon,lemon zest. Stir the flour mixture into the zucchini mixture until just mixed in completely. Pour the batter into the prepared loaf.
  5. Bake 45-55 minutes in the preheated oven, until a knife or cake tester inserted in the center comes out clean.
  6. Remove from heat, and cool about 10 minutes.
  7. Turn out onto a wire rack or plate.
  8. Whisk together the glaze ingredients and pour over top of the loaf.
  9. Let cool completely, then slice and serve.

Recipe Video

Nutrition Facts
Lemon Zucchini Bread
Amount Per Serving
Calories 285 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 9g 45%
Cholesterol 17mg 6%
Sodium 184mg 8%
Potassium 128mg 4%
Total Carbohydrates 43g 14%
Dietary Fiber 1g 4%
Sugars 27g
Protein 2g 4%
Vitamin A 2.1%
Vitamin C 13.6%
Calcium 2%
Iron 6%
* Percent Daily Values are based on a 2000 calorie diet.
3
Author

Hey guys, I'm Karlynn! Welcome to The Kitchen Magpie, my website full of family friendly recipes, cocktails & homesteading tales of chickens & cows from the family farm! Make sure to check out my bestselling cookbook, Flapper Pie & a Blue Prairie Sky ,stay tuned for info on my second cookbook!

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