How To Make Lemon Zucchini Bread | Easy 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.

In a medium bowl, add 1.5 cups of flour, 0.5 teaspoons of baking soda, 0.5 teaspoons of baking powder, and 0.25 teaspoons of salt. Mix to combine and set aside.

Cut both ends off the zucchini and shred it using a food processor on the fine shred side. Alternatively, use a handheld grater if you don't have a food processor.

In a separate bowl, add 0.75 cups of sugar, 1 cup of finely shredded zucchini, 0.25 cups of grapeseed oil, 1 egg, 2 tablespoons of squeezed lemon juice, and 2 tablespoons of lemon zest. Mix with a whisk until combined.

Fold in the dry ingredients from the first bowl into the wet ingredients, scraping the sides and bottom of the bowl as you mix.

Prepare a loaf pan by spraying it with PAM and lining it with parchment paper. Pour the batter into the pan and tap it to remove air bubbles.

Bake in the oven on the middle rack for 55 minutes. Set a timer for 55 minutes.

To make the glaze, sift 0.5 cups of powdered sugar to remove lumps, then add 1 teaspoon of lemon zest and 1 tablespoon of squeezed lemon juice. Whisk until it reaches a nice consistency.

After baking, check the zucchini bread with a toothpick. If it comes out clean, it's done. Loosen the sides and lift it out of the pan to cool on a cooling rack for 20 minutes.

After 20 minutes, place the zucchini bread on a plate and drizzle or spread the glaze over it.

Cut a slice of the zucchini bread to show the moist texture and enjoy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens