Lemon Zucchini Bread is the perfect way to utilize fresh zucchini. Ready in less than an hour and topped with a sweet lemon icing, this quick bread is delicious for breakfast or dessert.
Make the Zucchini Bread
1 Preheat the oven to 350°F. Spray your loaf pan with nonstick baking spray, and line it with a parchment paper sling. (You can also flour the pan if you don’t have parchment.)
2 Grate the zucchini with a box grater, and set aside. If it looks wet, pat it dry with a kitchen towel or paper towel.
3 Whisk together [wprm-ingredient text="1 ½ cups all-purpose flour" uid="0"], [wprm-ingredient text="½ teaspoon kosher salt" uid="1"], [wprm-ingredient text="½ teaspoon baking soda" uid="2"] and [wprm-ingredient text="½ teaspoon baking powder" uid="3"] in a medium mixing bowl.
4 In a separate large mixing bowl, whisk the [wprm-ingredient text="¾ cup granulated sugar" uid="4"], [wprm-ingredient text="½ cup canola oil" uid="5"], [wprm-ingredient text="2 large eggs" uid="6"], [wprm-ingredient text="2 tablespoons lemon zest" uid="7"] and [wprm-ingredient text="1 ½ teaspoons freshly squeezed lemon juice" uid="8"] together until well-combined.
5 Slowly pour the dry ingredients into the wet ingredients, stirring until just combined.
6 Fold the [wprm-ingredient text="1 cup grated zucchini*" uid="9"] into the batter.
7 Pour the batter into the prepared bread pan, and transfer to the preheated oven.
8 Bake for 45-50 minutes, or until an inserted toothpick comes out clean. (You may also test it with a butter knife or another instrument.)
9 Cool the bread for 10 minutes before removing it from the loaf pan, then let it finish cooling on a wire rack.
Make the Glaze
11 In a small bowl, combine [wprm-ingredient text="1 cup powdered sugar" uid="11"] with [wprm-ingredient text="4 teaspoons freshly squeezed lemon juice" uid="12"].
12 Whisk until combined.
13 Drizzle on top of the completely cooled zucchini bread, then slice and enjoy!
