Ina Garten Lemon Zucchini Bread Recipe

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds sweetness with fewer calories.

walnuts

🥗Healthier: pecans

💰Cheaper: sunflower seeds

Sunflower seeds are nut-free and cost-effective.

Preheat your oven to 350°F.

Ring out the shredded zucchini to remove excess moisture.

Line a 9-inch loaf pan with parchment paper or spray it generously with non-stick cooking spray.

In a large mixing bowl, combine the brown sugar, granulated sugar, eggs, lemon zest, and vanilla extract.

Gently whisk in the olive oil until well incorporated.

In a separate small bowl, mix the flour, salt, baking powder, baking soda, and poppy seeds.

Add the shredded zucchini to the dry ingredients and stir until evenly distributed in the batter.

Fill the prepared pan halfway with the batter.

Bake for 1 hour and 5-10 minutes, checking for doneness by inserting a toothpick into the center; it should come out clean.

Allow the bread to cool in the pan for about 20 minutes, then transfer it to a wire cooling rack.

To make the glaze, mix powdered sugar and fresh lemon juice in a small bowl until thoroughly incorporated.

Drizzle the glaze over the bread while it's still on the cooling rack.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens