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Give classic zucchini bread a summery twist with fresh lemon zest in this lemon zucchini bread recipe.
This is the best lemon zucchini bread ever! One of my favorite things to grow in my garden is zucchini. Not only is it easy to grow, but it’s so versatile and you can use zucchini for so many recipes! Lemon zucchini bread will quickly become one of your favorite ways to eat zucchini, I promise! It’s great with a cup of coffee in the afternoon for a pick me up or in the morning for breakfast. Scroll down for the best lemon zucchini bread recipe and more gardening ideas from my friends in the The Cozy Creative Collaborative.
The Cozy Creative Collaborative
Every month some friends and I get together and bring to you some themed DIYs, craft ideas and recipes. This month we are showing you some of our favorite gardening ideas!
The ladies of The Cozy Creative Collaborative
Kelly – The Tattered Pew
Heidi – Eleanor Rose Home
Charity – Mornings on Macedonia
This month we are excited to have Rachel from The Pond’s Farmhouse joining us! Did you see her DIY metal wreath? It’s a great Anthropologie inspired dupe!
And if you are coming over from Rachel’s blog, Welcome!!! I hope you will stick around for awhile 🙂
Using zucchini in recipes
Every year we grow an abundance of zucchini in our garden. It’s great for low carb meals like making zoodles or zucchini pizza crust. But it’s also great for baking. Think of zucchini similar to baking with applesauce, it adds an amazing texture and is a great way to sneak in some veggies too!
You can see some of my other favorite zucchini recipes below:
Fudgy chocolate zucchini brownies
The best lemon zucchini bread
Ingredients:
- 3/4 cups of granulated sugar
- zest of 3 lemons
- 1/2 cup vegetable oil
- 1 egg
- 1 tsp vanilla extract
- About 1 1/2 cups of shredded zucchini, drained (I used 2 1/2 medium sized zucchinis)
- 1 1/2 cups flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/4 tsp baking powder
For the glaze
- 1/2 cup of confectioner’s sugar
- 1 Tbsp lemon juice
- 1/4 tsp of vanilla extract
Directions:
1.) Start by preheating the oven to 325 degrees F.
2.) Spray your loaf pan with nonstick cooking spray.
3.) In a large bowl, combine the sugar and lemon zest until fragrant.
4.) Add in the wet ingredients- vegetable oil, egg, vanilla extract and zucchini and whisk together.
5.) In a separate bowl, mix the dry ingredients – flour, salt, baking soda and baking powder.
6.) Add the dry ingredients into the bowl of wet ingredients and mix until combined.
7.) Pour the batter into the loaf pan and bake in the oven for about 40 minutes or until you can insert a butter knife or toothpick in the center and it comes out clean.
8.) Remove from the oven and allow to cool on a cooling rack.
9.) Once cooled, prepare the glaze. In a small bowl, add the confectioner’s sugar, lemon juice and vanilla extract, mixing until smooth and free of lumps.
10.) Drizzle the glaze over the bread. Top with some shredded zucchini and fresh lemon zest.
Enjoy!!!
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The Best Lemon Zucchini Bread
Ingredients
- 3/4 cups granulated sugar
- 3 lemons zested
- 1/2 cup vegetable oil
- 1 egg
- 1 1/2 cup shredded zucchini, drained
- 1 1/2 cup flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/4 tsp baking powder
For the Glaze
- 1/2 cup confectioner's sugar
- 1 Tbsp lemon juice
- 1/4 tsp vanilla extract
Instructions
- Start by preheating the oven to 325 degrees F.
- Spray your loaf pan with nonstick cooking spray.
- In a large bowl, combine the sugar and lemon zest until fragrant.
- Add in the wet ingredients- vegetable oil, egg, vanilla extract and zucchini and whisk together.
- In a separate bowl, mix the dry ingredients – flour, salt, baking soda and baking powder.
- Add the dry ingredients into the bowl of wet ingredients and mix until combined.
- Pour the batter into the loaf pan and bake in the oven for about 40 minutes or until you can insert a butter knife or toothpick in the center and it comes out clean.
- Remove from the oven and allow to cool on a cooling rack.
- Once cooled, prepare the glaze. In a small bowl, add the confectioner’s sugar, lemon juice and vanilla extract, mixing until smooth and free of lumps.
- Drizzle the glaze over the bread. Top with some shredded zucchini and fresh lemon zest.
