Lemon Zucchini Bread Recipe With Lemon Glaze

For the zucchini bread:

• 1 medium fresh zucchini, or 2 small zucchini, enough for 1 cup shredded
• 1 large egg
• ½ cup olive oil, vegetable oil, canola oil, or coconut oil
• 1 teaspoon vanilla extract
• ¾ cup brown sugar
• ¼ cup granulated sugar
• 1 ¼ cups all-purpose flour
• ¾ teaspoon baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• 1 large lemon, zested
• 1 tablespoon fresh lemon juice
• 1 tablespoon poppy seeds, optional

For the lemon glaze:

• 1 cup confectioners’ sugar (powdered sugar)
• 1½ tablespoons lemon juice

1. 1

   Preheat the oven to 350 degrees Fahrenheit. Lightly grease a nonstick 9-inch loaf pan with cooking spray and line with parchment paper, allowing it to hang over the sides.

2. 2

   Grate the zucchini, either with a food processor or by using a box grater over a clean kitchen towel. Squeeze out the excess water, and set it aside.

3. 3

   In a small bowl, whisk together the egg, oil, vanilla extract, and both sugars.

4. 4

   In a large bowl, whisk together the flour, baking powder, baking soda, and salt.

5. 5

   Add the wet ingredients to the dry ingredients along with the grated zucchini, lemon juice, lemon zest, and poppy seeds, if using. Fold just until combined.

6. 6

   Transfer the batter to the prepared loaf pan and bake until a toothpick inserted into the center of the loaf comes out clean, about 60 minutes. (The high moisture content of this bread necessitates a slightly longer baking time.)

7. 7

   Let the zucchini bread cool slightly before turning it out to cool completely on a wire rack set inside a rimmed baking sheet.

8. 8

   In a mixing bowl, whisk together the confectioners’ sugar and lemon juice to make a glaze.

9. 9

   Pour the glaze over the cooled bread, still on the cooling rack, to evenly coat the top. Set aside at room temperature until the glaze is set.

10. 10

    You can wrap lemon zucchini bread in plastic wrap and store it in the refrigerator for a week.

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