Lemon Zucchini Bread

I had to put this not on FB so I could pin it. The internet is silly sometimes.

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Lemon Zucchini Bread:

1 1/2 c. all purpose flour

1/2 tsp. baking soda

1/4 tsp. baking powder

1/4 tsp. salt

3/4 c. sugar

1 c. finely shredded unpeeled zucchini (do not squeeze or dry shredded zucchini)

1/4 c. cooking oil

1 egg

2 Tbsp. lemon juice

2 Tbsp. lemon zest


1 c. powdered sugar

2 Tbsp. lemon juice

1 tsp. lemon zest

Water to make glaze fairly runny


In a medium mixing bowl combine flour, baking soda, baking powder, and salt; set aside. In a separate mixing bowl combine sugar, zucchini, cooking oil, egg, lemon juice, and lemon zest. Stir to combine. Add dry ingredients to zucchini mixture; stir just until combined.

Spoon batter into greased 8X5 loaf pan.

Bake at 350 degrees for 40–55 minutes or until golden brown and set, checking at 40 minutes by tapping top of bread with your finger.

Cool in pan on a wire rack 15 min, then remove from pan and cool completely.

Once cool, poke small holes in top of bread using fork tines (or points of a corn-on-the-cob holder like I did). Combine ingredients for glaze and slowly drizzle over bread.

Written by

Code, design, cook. Make stuff. Cookies. @BYU grad.

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