Lemon Zucchini Bread
Ingredients:
For the Bread:
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– teaspoon baking soda
– teaspoon salt
– 1 cup granulated sugar
– 2 large eggs
– cup vegetable oil
– cup lemon juice freshly squeezed
– 2 tablespoons lemon zest
– 1 teaspoon vanilla extract
– 1 cup shredded zucchini squeeze out excess moisture
For the Lemon Glaze:
– 1 cup powdered sugar
– 2 tablespoons lemon juice
Directions:
1. Preheat the Oven and Prepare the Pan:
Preheat your oven to 350F 175C. Grease and flour a standard 9×5-inch loaf pan or line it with parchment paper.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Combine Wet Ingredients:
In a large bowl, beat the granulated sugar and eggs until light and fluffy. Add the vegetable oil, lemon juice, lemon zest, and vanilla extract. Mix until well combined.
4. Add Zucchini:
Stir the shredded zucchini into the wet ingredients. Be sure to squeeze out any excess moisture from the zucchini before adding.
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Do not overmix.
6. Bake the Bread:
Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
7. Prepare the Lemon Glaze:
In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Drizzle the glaze over the cooled bread.
8. Serve:
Slice the lemon zucchini bread and enjoy the perfect balance of sweet and tangy flavors!
Nutritional Information:
– Prep Time: 15 minutes Cooking Time: 50-60 minutes Total Time: 1 hour 15 minutes
– Kcal: 300 kcal per serving Servings: 10 servings
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