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sweet lemon glaze drizzle
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Zucchini bread with lemon

Ingredients

For the bread

  • 1 cup canola or vegetable oil
  • ¾ cup of sour cream or alternatively you could use plain or lemon or vanilla yogurt
  • 1 tablespoon lemon juice
  • 3 eggs
  • 1 cup sugar
  • 3 cups all purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon baking powder
  • 2 teaspoon lemon zest
  • 1 teaspoon salt
  • 2 cups grated yellow zucchini use green ones if that is all you have or can find
  • 1 teaspoon vanilla extract

For the Lemon glaze

  • 1 cup powdered sugar
  • 1-2 tablespoon lemon

Instructions

  • Preheat oven to 350 degrees and spray two bread pans with baking spray.
  • Put sugar in bowl and grate the lemon zest into the sugar. With your fingertips, rub the zest into the sugar, releasing the lemon oils.
  • In a large bowl, cream together oil, sour cream, lemon juice and lemon zest sugar. Once combined, add in eggs, one at a time, beating well after each addition. Use either a hand mixer or a stand mixer, bot work fine.
  • In a another bowl, whisk together flour, baking powder, baking soda, salt. Add dry ingredients into wet ingredients, and mix on low just until combined. Fold in the zucchini and vanilla extract with a spatula until incorporated. Divide the batter between the two bread pans.
  • Bake for 55 minutes, maybe a little less until a toothpick inserted in the center comes out clean.
  • Cool in the pan for 5 minutes then remove from the pan and placing on a cooling rack.
  • To make the glaze combine the lemon juice and the powdered sugar. Whisk together until totally combined.
  • Mix lemon juice and powdered sugar together until well combined. Drizzle the glaze over the cooled bread.

Notes

This freezes well too, so if you don't want to share your second loaf or don't want to eat if right away, wrap tightly in foil and in a freezer bag and freeze.