Ingredients
- 2 cups grated zucchini (about 2 medium zucchinis)
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 2 tablespoons fresh lemon juice
- Zest of 1 lemon
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
For the glaze:
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
- Zest of 1/2 lemon (optional, for extra zing)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
- Grate the zucchini and gently squeeze out excess moisture with a clean kitchen towel.
- In a large bowl, whisk together the eggs, sugar, oil, lemon juice, lemon zest, and vanilla until smooth.
- In another bowl, combine flour, baking powder, baking soda, and salt.
- Add the dry ingredients to the wet mixture and stir until just combined. Gently fold in the grated zucchini.
- Pour the batter into the prepared loaf pan. Smooth the top.
- Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Mix the glaze ingredients in a small bowl until smooth and pourable. Adjust with more lemon juice if needed.
- Drizzle the glaze over the cooled bread. Let it set before slicing. Enjoy!
If you’d like, I can help you with storage tips or variations (like adding poppy seeds or swapping in lime). Want that? 🍋✨