Lemon Zucchini Bread
Ingredients:
– 2 cups all-purpose flour
– 1/2 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1 cup granulated sugar
– Zest of 1 large lemon
– 1/2 cup unsalted butter, melted
– 2 large eggs
– 1/4 cup fresh lemon juice
– 1/2 cup plain Greek yogurt or sour cream
– 1 teaspoon vanilla extract
– 1 1/2 cups grated zucchini about 1 medium zucchini
– 1 tablespoon poppy seeds optional
For the Lemon Glaze:
– 1 cup powdered sugar
– 2-3 tablespoons fresh lemon juice
Directions:
1. Preheat the Oven: Preheat your oven to 350F 175C. Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
2. Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Combine Sugar and Lemon Zest: In a large bowl, rub the lemon zest into the sugar using your fingers until fragrant. This helps release the lemon oils.
4. Make the Batter: Add the melted butter to the sugar and whisk until combined. Stir in the eggs, lemon juice, yogurt or sour cream, and vanilla extract until smooth. Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Gently fold in the grated zucchini and poppy seeds if using.
5. Bake the Bread: Pour the batter into the prepared loaf pan and spread it evenly. 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 to a wire rack to cool completely.
6. Prepare the Lemon Glaze: In a small bowl, whisk together the powdered sugar and lemon juice until smooth. If you prefer a thicker glaze, use less lemon juice. Drizzle the glaze over the cooled bread.
7. Serve: Once the glaze has set, slice and enjoy this moist, tangy lemon zucchini bread!
Nutritional Information:
– Prep Time: 15 minutes Cooking Time: 50 minutes Total Time: 1 hour 5 minutes
– Kcal: 280 kcal per serving Servings: 10-12 slices
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