September 5, 2018

Lemon zucchini bread


This lemony bread is studded with zucchini making it a delicious summertime quick bread. I feel like I've been sharing tons of zucchini recipes this summer. I always think that there's no way I can come up with another new way to use something, but that never seems to be the case! This bread is a change-up from regular zucchini bread - it's packed with lemon zest, a little lemon juice, and then drizzled with a lemon glaze. As usual, my toddlers helped with this bread and they did a great job of helping me dump the measured ingredients into the bowl and of eating the shredded zucchini as fast as I could grate it. They love being helpers lately and we try to embrace that and involve them as much as possible while doing work around the house and yard. I truly love that they enjoy helping in the kitchen and also that they enjoy eating what we make (for the most part). This recipe will make one loaf of bread.


Lemon zucchini bread
1-1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 large egg
1/4 cup olive oil, plus more for greasing
1/4 cup unsweetened applesauce (or more olive oil)
1-1/2 tablespoons fresh lemon juice
zest from two lemons (about 2 tablespoons)
1/2 teaspoon vanilla extract
3/4 cup sugar
1 lightly packed cup grated zucchini
for the glaze:
1/2 cup powdered sugar
about 2 tablespoons fresh lemon juice.

Lightly grease an 8"x4" loaf pan. Preheat the oven to 350 degrees.

In a medium bowl, whisk together the flour though salt.

In a large bowl, whisk together the olive oil through sugar until well-combined. Stir the dry ingredients into the wet until just combined and then fold in the zucchini.

Pour the batter into the loaf pan and spread it evenly. Bake for approximately 50-60 minutes, or until the loaf is golden and an inserted toothpick comes out clean.

Let cool for about 10 minutes and then remove from the pan and continue to cool before slicing.

Place the powdered sugar in a small bowl and slowly whisk in the lemon juice until it reaches the right consistency to drizzle. Drizzle over the cooled loaf and let the glaze dry.


What was I cooking one year ago?: chocolate chip zucchini banana muffins
Two years ago?: (un)stuffed banana pepper soup
Three years ago?: Chorizo & rice stuffed peppers w/ spiced tomato sauce
Four years ago?: jalapeno popper chicken chili
Five?: Hasenpfeffer w/ dill dumplings
Six?: baked potato soup
Seven?: classic zucchini bread
8?: watermelon rind pickles

9 comments:

  1. I love the combo of citrus and zucchini, even more than the combo with chocolate. Your zucchini bread looks fantastic, Amy.

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  2. Oh, la la! This sounds delicious and I want to try it. It looks like you used the peel and all of the zucchini. Great with your toddlers helping in the kitchen! Thanks for the recipe!

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  3. Zucchini bread is good stuff, isn't it? Love this -- because I love lemon! Really nice -- thanks.

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  4. I just bought zucchini at the farmers market today with the total purpose to make zucchini bread!

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  5. Replies
    1. Yes, you can freeze it, but leave off the glaze until it is thawed.

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  6. Love the addition of the lemon glaze on zucchini bread. This looks delicious!

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  7. great twist! makes me even more bitter that my zucchini plants did terribly this year! :)

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