Lemon Zucchini Heaven Bread
A deliciously moist loaf combining fresh lemons and grated zucchini, perfect for breakfast, snacks, or dessert.
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour Forms the base of your bread.
- 0.5 tsp salt Enhances flavors.
- 0.5 tsp baking powder Adds lift.
- 0.25 tsp baking soda Helps bread rise.
- 1 cup granulated sugar Sweetens the bread.
- 2 pieces eggs Acts as a binder.
- 0.5 cups melted butter Adds richness.
- 0.25 cups fresh lemon juice Infuses brightness.
- 1 tbsp lemon zest Intensifies lemon flavor.
- 1 tsp vanilla extract Enhances flavor.
- 1 cup shredded zucchini Adds moisture; squeeze out excess.
Optional Glaze
- 0.5 cups powdered sugar For sweet finish.
- 1-2 tbsp lemon juice For tangy glaze.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a loaf pan thoroughly.
- In a large mixing bowl, whisk together the flour, salt, baking powder, and baking soda.
- In another bowl, whisk together the granulated sugar, eggs, melted butter, lemon juice, lemon zest, and vanilla extract.
- Gently stir in the shredded zucchini.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Pour the batter into the prepared loaf pan and bake for 45–55 minutes, testing for doneness with a toothpick.
- Allow the bread to cool in the pan for a few minutes before transferring to a wire rack. Drizzle with optional glaze if desired.
Notes
For best results, squeeze the zucchini to remove excess moisture. Optional additions include nuts and spices for extra flavor. This bread can be frozen for up to three months.