My Baking Addiction · by Jamie★ 4.4 (80)
Lemon Zucchini Bread
NUTRITION · PER SERVING70M COOK
CAL 13%·PRO 7%
CARBS 34G53% OF CAL
2G FIBER21G SUGAR11G OTHER
FAT 12G43% OF CAL
2G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A tender quick bread studded with zucchini and brightened with lemon zest and juice, finished with a tangy lemon glaze. Moist and citrusy, it is a classic afternoon treat.
dessertamericanbaked good🥧 baking dish🔥 ovendairy freevegetarian
View the full recipe on My Baking Addiction →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 3/4 cup granulated sugar
- 2 tablespoons lemon zest (about 2 medium lemons)
- 1 large egg
- 1/2 cup vegetable oil
- 1 teaspoon pure vanilla extract
- 1 1/2 cups shredded zucchini (packed and undrained)
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ cup confectioners’ sugar
- 1 tablespoon fresh lemon juice
- ¼ teaspoon pure vanilla extract
At a glance
PER SERVING · TIME 70M
CAL 13%·PRO 7%
CARBS 34G53% OF CAL
2G FIBER21G SUGAR11G OTHER
FAT 12G43% OF CAL
2G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 55m
- Sodium
- 188mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 125mg
- Calcium
- 16mg
- Iron
- 0.86mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 188MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.