Lemon Zucchini Bread

This easy recipe combines fresh zucchini and zesty lemon for a perfectly sweet treat.

Course Breakfast, Dessert, Snack

Cuisine American

Keyword lemon, quick bread, lemon glaze, zucchini

Prep Time 15

Cook Time 55

Total Time 1 10

Servings slices

Calories 278kcal

Preheat the oven to 325º
Stir together flour, baking soda, and salt in a bowl and set aside
2 ½ cups flour, 2 teaspoons baking soda, ¼ teaspoon salt
Whisk oil, sugar, and eggs together
½ cup oil, 1 cup sugar, 2 eggs
Whisk in sour cream, lemon zest, lemon juice, and vanilla extract
½ cup sour cream, Zest of 1 lemon, 2 Tablespoons lemon juice, 1 teaspoon vanilla extract
Stir in zucchini
1 1/2 cups grated zucchini
Add flour mixture and stir together until completely combined
Pour into a greased 5x9 inch loaf pan and bake for about 60 minutes or until a toothpick inserted in the center comes out clean
Remove from oven and let rest for 10 minutes
Loosen edges of loaf from pan with a butter or icing knife, and turn loaf onto a wire rack to cool completely
Combine glaze ingredients until smooth.
1 cup powdered sugar, 2 Tablespoons lemon juice
Drizzle glaze over cooled lemon zucchini loaf, and spread with back of spoon
Slice and serve