Lemon Zucchini Bread

Tis the season of endless zucchini from our garden, so I made a loaf of Lemon Zucchini Bread to celebrate! 

It was the perfect addition to brunch last weekend. The flavors are bright, and light from the lemon. No one will even realize it's loaded with zucchini, unless they see the little green specks. I'm lucky if a loaf lasts a few hours in our house.

I will usually pre-shred, and measure the zucchini to freeze, so I can make loaves throughout the winter. It's the perfect way to make sure your zucchini doesn't go bad.

If I'm going to be honest the biggest reason I grow zucchini is to make all the different types of breads and cakes like:

• Zucchini Bread with Brown Sugar Crumb
• Double Chocolate Zucchini Bread 
• Chocolate Zucchini Coffeecake with Chocolate Crumb
• Cheddar Cheese Herb Beer Bread

It's almost all about the desserts, right? Is that bad?

Never mind don't answer that..

I also make Zucchini and Summer Squash with Ginger quite a bit, which is a simple side if your looking to change things up. The strong flavors pair perfectly with the zucchini.

Are you ready to make this gorgeous Lemon Zucchini Bread? Here's how I did it...

First I infused 1 cup Granulated Sugar with 1 tablespoon Lemon Zest, by mixing on medium speed for 1 minute until the sugar becomes fragrant.

Add 1/2 cup Room Temperature Butter, and beat until fluffy.

Beat in 2 Eggs, one at a time, until well combined.

Mix in 1 3/4 cup Shredded Zucchini, 1/3 cup Fresh Lemon Juice, and 1 teaspoon Vanilla. Scrape sides of bowl well.

Stir in 2 cups All-Purpose Flour or Whole Wheat Pastry Flour, 1 teaspoon Salt, 1 teaspoon Baking Powder, and 1/2 teaspoon Baking Soda, until just combined.

Scrapes sides of bowl as needed.

Butter a 9"x5"x3" loaf pan, and add batter. 

Allow batter to rest for 20 minutes while preheating oven to 350 degrees. Bake for 60-70 minutes until a toothpick inserted in the center of loaf comes out clean.

Allow to cool for 15 minutes before removing from pan. Cool completely. 

To make a Lemon Glaze whisk together 1 cup Sifted Powdered Sugar, and 2 tablespoons Fresh Lemon Juice, until smooth. Drizzle Lemon Glaze over the top of bread.

Enjoy! 

Yield: 10 Servings

Nutrition facts: 306 calories, 10 grams fat

Author: Serena Bakes Simply From Scratch

Lemon Zucchini Bread

Lemon Zucchini quick bread with a lemon glaze is a brunch favorite, but also delicious for dessert.

prep time: 15 MINScook time: 70 MINStotal time: 85 mins

INGREDIENTS:

Lemon Zucchini Bread

• 1 cup Granulated Sugar
• 1 tablespoon Lemon Zest
• 1/2 cup Butter, Room Temperature (Or Coconut Oil for Dairy Free), Plus additional for greasing pan.
• 2 whole Eggs
• 1 3/4 Shredded Zucchini
• 1/3 cup Fresh Lemon Juice
• 1 teaspoon Vanilla
• 2 cups All-Purpose Flour or Whole Wheat Pastry Flour
• 1 teaspoon Salt
• 1 teaspoon Baking Powder
• 1/2 teaspoon Baking Soda

Lemon Glaze

• 1 cup Sifted Powdered Sugar
• 1 tablespoon Fresh Lemon Juice

INSTRUCTIONS

Lemon Zucchini Bread

1. Mix sugar with lemon zest on medium speed for 1 minute, until sugar becomes fragrant.
2. Add butter, and beat until fluffy.
3. Add eggs one at a time beating well between each addition. Scrape sides of bowl.
4. Mix in zucchini, lemon juice, and vanilla. Scrape sides of bowl well.
5. Stir in flour, salt, baking powder, and baking soda, just until combined.
6. Butter a 9"x5"x3" loaf pan, and add batter.
7. Preheat oven to 350 degrees, and allow batter to rest for 20 minutes, while oven preheats.
8. Bake for 60-70 minutes, until a toothpick inserted in center comes out clean.
9. Cool for 15 minutes before removing from pan. Cool completely.

Lemon Glaze

1. Whisk together powdered sugar, and lemon juice, until smooth. Drizzle over the top one Lemon Zucchini Bread.

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© 2017 Serena Bakes Simply From Scratch

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