Ingredients
Scale
- 1 ½ cups grated zucchini (not packed tightly)
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 large eggs (room temp)
- ¾ cup granulated sugar
- ½ cup vegetable oil
- 2 tbsp lemon juice (fresh)
- 1 tbsp lemon zest
- 1 tsp vanilla extract (optional)
2 . For the glaze:
- ½ cup powdered sugar
- 1–2 tbsp fresh lemon juice
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×5 loaf pan.
- Grate zucchini and gently press to remove excess moisture.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, beat eggs, sugar, oil, lemon juice, lemon zest, and vanilla.
- Fold in grated zucchini.
- Add wet ingredients to dry and mix until just combined—don’t overmix.
- Pour batter into loaf pan and bake for 50–60 minutes, until a toothpick comes out clean.
- Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
- Whisk together powdered sugar and lemon juice, drizzle over cooled loaf.
Notes
- Add poppy seeds or blueberries for a fun twist.
- For more lemon punch, double the zest or add a touch of lemon extract.
- Store at room temp for up to 3 days, or freeze sliced for later.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Quick Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 8–10
- Calories: 235
- Sugar: 17g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg