Lemon Zucchini Bread

Lemon Zucchini Bread is considered one of our favorite brief bread recipes at some point of the summer season months! This excellent flavorful and moist bread tastes brilliant for dessert, as a snack, or maybe for breakfast or brunch.

I experience like a few matters you can buy at a shop bakery are simply as correct as what you may make at domestic. Like la Brea french bread or donuts, as an example. but the list is brief. most matters are ten times yummier once they’re home made, and i sense like sweet breads are in reality one among them. there is actually no contrast!

My mouth waters simply considering my favored Almond Poppy Seed Bread or Cinnamon Applesauce Bread. each are awesome recipes!

I truely love how easy sweet breads are to make. They don’t have yeast or need any time to relaxation or rise. They use simple pantry ingredients and only take a couple of minutes to whip collectively.

The lemon zucchini combination in this Lemon Zucchini Bread is scrumptious! I’m absolutely keen on conventional zucchini bread, but this one is so summer-y and exclusive. It’s wet and smooth , nearly like a scrumptious cake. you can serve it at brunch or breakfast, as a snack, or as dessert.

Ingredients

• 1 1/2 cups all-purpose flour (or half white whole wheat flour)
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 3/4 cup granulated sugar
• Zest of 1 large lemon
• 2 large eggs
• 1/2 cup oil (vegetable or canola oil)
• 1 1/2 teaspoons fresh lemon juice
• 1 cup grated zucchini

Glaze:

• 1 cup powdered sugar
• 4 teaspoons fresh lemon juice

Instructions

1. Preheat oven to 350 degrees F. Grease and flour a 8 x 4 inch loaf pan. Set aside.
2. In a large bowl, whisk together the flour, salt, baking powder, and baking soda.
3. In another bowl, combine sugar and lemon zest and stir well. 
4. Add eggs, oil, and lemon juice and stir until smooth. Stir in the dry ingredients until combined. 
5. Fold the zucchini into the batter and pour the batter into the prepared loaf pan. 
6. Bake for 45-50 minutes, or until toothpick inserted in the center comes out clean. 
7. Allow to rest in the pan for 10 minutes before removing the loaf onto a wire cooling rack to cool completely.
8. While the bread is cooling, make the glaze by combining the powdered sugar and lemon juice in a small bowl until smooth. 
9. Drizzle the glaze over the bread. Slice and serve.

Recipe From : https://tastesbetterfromscratch.com/lemon-zucchini-bread/