Lemon zucchini bread

A bright a lemony zucchini bread makes for a delicious change-up to the traditional summer zucchini bread. Packed with lemon zest, a little lemon juice, and then drizzled with a lemon glaze, it's full of lemon flavor and the inside is speckled with green zucchini. 

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I love regular zucchini bread, but sometimes I like to try out other flavors with zucchini. Lemon is one of my personal favorite baked good flavors and it pairs beautifully with the zucchini. The bright lemon flavor makes for a great summer time twist. 

This is a simple quick bread and it has an easy lemon glaze on top made from powdered sugar and fresh lemon juice for a extra burst of lemon flavor. Quick breads are terrific because they are endlessly versatile. 

You can make quick breads with so many different flavors and ingredients. They make delicious breakfasts (I love a slice on the side of scrambled eggs), lunchbox additions, and snacks. 

If you prefer, you can bake quick bread batter in a muffin pan rather than a loaf pan. Simply reduce the baking time to somewhere around 15-18 minutes and use muffin tin liners (or cooking spray) in the tins.

When baking with lemons, you always want to use fresh lemons for the best flavor as opposed to bottled lemon juice. Fresh lemons also allow you to use the zest which provides the most lemon flavor to your recipe. 

Zucchini is in season now, so this is the time of year where many people are in search of new ways to use up their garden zucchinis and looking for new zucchini recipes. This lemon zucchini bread is a simple and delicious one to try this year, especially for lemon lovers!

Yield: 1 loaf

Author: Amy (Savory Moments)

Lemon Zucchini Bread

A bright a lemony zucchini bread makes for a delicious change-up to the traditional summer zucchini bread. Packed with lemon zest, a little lemon juice, and then drizzled with a lemon glaze, it's full of lemon flavor and then speckled with green zucchini.

Ingredients

For the 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

Instructions

1. Lightly grease an 8"x4" loaf pan. Preheat the oven to 350 degrees.
2. In a medium bowl, whisk together the flour though salt.
3. 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.
4. 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.
5. Let cool for about 10 minutes and then remove from the pan and continue to cool before slicing.
6. 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.

Recommended Products:

Microplane/Zester

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Check out these other zucchini recipes:

Old-fashioned Zucchini Pie

Whole Wheat Blueberry Zucchini Muffins

Chocolate Chip Zucchini Banana Muffins 

Zucchini (Mock Apple) Crisp

And for even more zucchini recipes visit this round-up of 45+ Zucchini Recipes for Zucchini Season