I’ve been wanting to share this Zucchini Lemon Bread recipe with you for awhile and since there’s still a couple of fresh zucchini from the garden that I’ve been storing in the refrigerator, today’s the day!
When we want a really good regular zucchini bread, I make my favorite basic No-Fail Zucchini Bread. And at the end of the gardening season, I usually make a number of loaves to keep in the freezer.
But when we want something special and a little different than the norm, I make this light and lemony zucchini bread. It’s really kind of like a tea cake with it’s tender crumb and drizzle of glaze, but whatever you call it – bread, cake, or even loaf – what it boils down to is this:
It is GOOD. Like, so good you won’t believe it. Trust me.
The recipe calls for both baking powder and soda – and when they are mixed together they start reacting right away (it’s one of the reasons the texture is so light). This means, however, that you should have the pans buttered and the wet and dry ingredients all measured and ready to go before mixing so that you can mix, pour, and get them into the oven as soon as possible.
While they’re still warm, drizzle with a mixture of lemon juice and powdered sugar. I like to keep the glaze thin so that the lemon juice flavor shines through and the bread is just lightly coated.
Everyone who tried this loves it – and I’m sure you will too! So get your hands on some zucchini (isn’t it funny how it’s feast-or-famine with zucchini?) and make these soon – I know you won’t be sorry.PRINT
Zucchini Lemon Bread
Makes 2 loaves (8″x4″) or 1 loaf plus eight 2 1/2″ x 4″ small loaves
- 3 1/4 c. whole wheat pastry flour
- 1 1/2 tsp. baking powder
- 1 1/2 tsp. baking soda
- 1 tsp. salt
- 3-4 tsp. lemon zest (or zest from 1 lg. lemon)
- 4 eggs
- 1 c. sugar
- 3/4 c. coconut oil, melted (or olive oil)
- 2/3 c. lemon juice
- 2 c. shredded zucchini
- 2 TB. lemon juice + 1 c. powdered sugar for glaze
- Heat oven to 350 degrees; butter and flour 2 8″x4″ loaf pans (I made one loaf and made the rest of the batter into smaller loaves using a pan with eight 4″ x 2 1/2″ wells).
- In a medium bowl mix together the dry ingredients: flour, baking powder, soda, salt, and zest.
- In a large mixing bowl beat the eggs and sugar for about 2 minutes, then add the oil, lemon juice and zucchini and mix well.
- Mix the dry ingredients into the egg mixture and stir just until all the flour is incorporated.
- Immediately pour the batter into the prepared pans, dividing evenly.
- Bake for 35 to 40 minutes for loaf pans (18-22 minutes if using an 8-loaf pan) or until a toothpick inserted in the center comes out clean.
- Cool 10 minutes in pans before turning out onto a cooling rack set over a baking sheet or waxed paper (to catch glaze drips).
- Whisk 2 tablespoons of lemon juice with a cup of powdered sugar (or as much needed to get a light glaze) until smooth and drizzle over the warm loaves.