Lemon Zucchini Bread

Lemon Zucchini Bread
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Moist and flavorful, this delicious lemon zucchini bread makes the perfect snack any time of day – and a great way to add zesty taste to your brown bag lunch. It’s sure to be a popular addition to a brunch buffet, and makes a great dessert any day of the week.
Lemon Zucchini Bread
Print Recipe
Moist and flavorful, this delicious lemon zucchini bread makes the perfect snack any time of day – and a great way to add zesty taste to your brown bag lunch. It’s sure to be a popular addition to a brunch buffet, and makes a great dessert any day of the week.
Ingredients
Bread:
Glaze:
Servings:
Instructions
Bread:
  1. Preheat oven to 325 degrees F, and prepare an 8” x 4” loaf pan.
  2. Measure the flour, salt, baking soda, and baking powder into a mixing bowl. Add the cinnamon, and stir together until the mixture is evenly blended.
  3. Shred the zucchini unpeeled into a second large bowl. It’s okay if it’s moist – that’s what the loaf needs.
  4. Add the sugar, egg, oil, lemon juice, and zest. Stir together until blended.
  5. Combine the flour mixture with the zucchini mixture, folding over the mixture only until it is just combined. Do not over mix.
  6. Pour the batter into the loaf pan, and bake for about 45 minutes. The bread is done when a toothpick inserted into the center comes out clean.
  7. Transfer to a rack to cool.
Glaze:
  1. Combine all the ingredients together in a small bowl.
  2. Drizzle over the bread and serve.
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