Soft & Moist 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.

Put 4 cups of flour into a bowl.

Add 1 and 1/2 cups of sugar, 2 tsp of baking powder, 1 tsp of baking soda, and 1 tsp of salt to the bowl.

Add 2 cups of shredded zucchini to the mixture.

Melt 2/3 cup of unsalted butter and add it to the bowl.

Zest 2 lemons into the bowl, avoiding the white part.

Cut the lemons in half and juice them, aiming for about 1/2 cup of juice.

Add 4 eggs to the mixture and mix everything together in the bowl.

If using frozen zucchini, press out extra liquid; fresh zucchini may result in a drier batter.

Let the batter rest for 10 to 20 minutes to allow the zucchini juice to incorporate.

Prepare 9-inch loaf pans by spraying with baking spray and lining with parchment paper.

Pour the batter evenly into each loaf pan, pressing it down to spread evenly.

Bake in the oven at 350°F for about 1 hour.

After baking, let the bread cool slightly before making the glaze.

To make the glaze, mix 1 cup of powdered sugar with juice from one lemon until desired consistency is reached.

Pour the glaze over the warm lemon zucchini bread and use a spatula to spread it as needed.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens