Lemon Zucchini Heaven Bread
A delightful treat combining fresh lemons and zucchini, perfect for breakfast or dessert.
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour
- 0.5 tsp salt
- 0.5 tsp baking powder
- 0.25 tsp baking soda
- 1 cup granulated sugar
- 2 large eggs
- 0.5 cups melted butter (or oil) Can substitute with oil.
- 0.25 cups fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 1 cup shredded zucchini Squeeze out excess moisture.
Optional Glaze
- 0.5 cups powdered sugar
- 1-2 tbsp lemon juice Adjust for desired glaze consistency.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a bowl, whisk together the all-purpose flour, salt, baking powder, and baking soda.
- In another bowl, mix the granulated sugar, eggs, melted butter, fresh lemon juice, lemon zest, and vanilla extract until smooth.
- Stir in the shredded zucchini until evenly distributed.
- Slowly add the dry ingredients to the wet mixture and combine until just mixed.
Baking
- Pour the batter into the prepared loaf pan and bake for 45-55 minutes.
- Check for doneness by inserting a toothpick; it should come out clean.
- Allow the bread to cool before optionally drizzling with glaze made from powdered sugar and lemon juice.
Notes
Squeeze moisture from zucchini to avoid soggy bread. Add walnuts or pecans for extra crunch. This bread freezes well for up to 2 months.