Live Well Bake Often · by Danielle Rye★ 5.0 (2)

Lemon Zucchini Bread

Name: Lemon Zucchini Bread
Prep time: 30 min
Cook time: 65 min
Total time: 215 min
Yield: 1, 1 loaf
Cuisine: american
Ingredients: 2 cups all-purpose flour (spooned & leveled (250 grams)); 2 teaspoons baking powder; ½ teaspoon salt; ⅔ cup oil (canola, vegetable, or melted coconut oil work well (180 ml)); 1 ¼ cups granulated sugar ((250 grams)); 2 large eggs (at room temperature); 1 tablespoon fresh lemon juice ((15 ml)); 2 tablespoons lemon zest (about 3 medium lemons); 1 teaspoon pure vanilla extract; 1 ½ cups lightly packed shredded zucchini ((175 grams)); 1 cup powdered sugar ((120 grams)); 1.5 to 2 tablespoons fresh lemon juice ((30 ml))

NUTRITION · PER SERVING215M COOK

CAL —·PRO —

CARBS ——

FAT ——

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A bright lemon-flavored quick bread studded with shredded zucchini and topped with lemon glaze. A moist, spring-forward bread perfect during zucchini season.

dessertamericanbaked gooddairy freevegetarian

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Ingredients

serves 1

2 cups all-purpose flour (spooned & leveled (250 grams))
2 teaspoons baking powder
½ teaspoon salt
⅔ cup oil (canola, vegetable, or melted coconut oil work well (180 ml))
1 ¼ cups granulated sugar ((250 grams))
2 large eggs (at room temperature)
1 tablespoon fresh lemon juice ((15 ml))
2 tablespoons lemon zest (about 3 medium lemons)
1 teaspoon pure vanilla extract
1 ½ cups lightly packed shredded zucchini ((175 grams))
1 cup powdered sugar ((120 grams))
1.5 to 2 tablespoons fresh lemon juice ((30 ml))

At a glance

PER SERVING · TIME 215M