Amazing Lemon Zucchini Bread Recipe
Many people will agree that bread is one of the most delicious foods you can enjoy. Whether sweet or savory, there are so many tasty types of bread. This amazing lemon zucchini bread recipe is certainly one you will want to share with your family and friends.
Servings: 16
Equipment
- A 9 x 5-inch loaf pan
- A grater
- A wire rack
Ingredients
- 1 ½ cups flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup granulated sugar
- ½ cup oil
- 4 ounces cream cheese divided and softened
- 1 cup shredded zucchini
- 1 tablespoon lemon zest
- ¼ cup lemon juice divided
- ½ cup powdered sugar
Instructions
- Prepare the Oven and Pan - Preheat the oven to 350 degrees Fahrenheit. Grease and flour the pan.
- Combine Dry Ingredients - In a large bowl, combine flour, baking soda, baking powder, and salt.
- Beat Ingredients - Using an electric mixer, beat together the sugar, oil, eggs and half of the cream cheese. Gradually add in the dry ingredients, mixing every time.
- Add the Zucchini and Lemon - Grate the zucchini and add it to the mix. Add the lemon zest and three tablespoons of lemon juice, mixing thoroughly.
- Bake the Bread - Bake the bread for 40-45 minutes. Stick a toothpick to check if the bread is done if the toothpick comes out clean the bread is done. Cool for 15 minutes then remove the bread from the pan and let it cool on the wire rack.
- Make the Drizzle - While the bread is baking, mix the powdered sugar, remaining lemon juice and remaining cream cheese together. Mix until the drizzle is smooth. Allow the bread to cool completely before adding the drizzle, then let the bread stand until the drizzle is firm before cutting.
- For an extra lemon kick, add some lemon zest to the top before serving. This is a delicious sweet bread that is great for parties.
Notes
- If the zucchini you are using is really moist, you may want to pat it with a paper towel some before adding it to your bread mix. If your zucchini is too wet, it may cause your bread to turn out runny. However, most of the time the zucchini will be fine and you will not need to pat it to remove some of the moisture.
- If you prefer your bread to have a lighter and drier bread, you can squeeze some of the moisture out of the zucchini. However, if you prefer a denser and moister bread, leave the zucchini how it is.
- Be sure to wash the zucchini before grating and the lemon before zesting. There is no need to peel the zucchini before you grate it, as the skin is thin enough it won’t cause any problems with the texture and it will save you time. However, if you do prefer to peel the zucchini prior you can.
When adding the zucchini in, you want to gently turn it into the mix using a spatula until it is just mixed. Overmixing can cause the bread to become tough and lose its tender finish. - If you want an easy removal of the bread, you can line the pan with parchment paper after greasing. Let the parchment paper hang slightly over the sides so you can easily grab it and remove the bread from the pan.
- This bread can be kept for up to four days in an airtight container at room temperature. It can also be stored in the fridge for up to a week and in the freezer, covered in aluminum foil, for up to three months. Allow the frozen bread to thaw at room temperature for two to three hours before serving.
- If you do decide to freeze this bread, it is important to cover it in aluminum foil before freezing. This will help prevent it from getting freezer burn.
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