Lemon Zucchini Bread
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A moist quick bread studded with shredded zucchini and brightened by fresh lemon juice and zest, finished with an optional glaze. A summery treat that's tangy, tender, and naturally subtle in sweetness.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- Melted butter for pan
- 1 Cup Grated Zucchini (about 1 medium zucchini)
- 1 Cup Granulated Sugar
- Zest of 2 lemons
- ¼ Cup Sour Cream
- 2 Large Eggs
- ⅓ Cup Vegetable Oil
- 1 teaspoon Pure Vanilla Extract
- 2 Cup All-Purpose Flour
- ½ teaspoon Baking Soda
- 1 ½ teaspoon Baking Powder
- ½ teaspoon Kosher Salt
- 1 Cup Powdered Sugar
- 2 Tablespoon Fresh Squeezed Lemon Juice
- Zest of 1 lemon
- A pinch of salt
At a glance
PER SERVING · TIME 75M
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
- 1h
- Sodium
- 269mg
- Total sugar
- 39g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 185mg
- Calcium
- 30mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 269MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.