Lemon Zucchini Bread by @feelgoodfoodie

1h10

10 servings

🥒

130 g grated

Zucchini

🍬

Sugar

🍋

Lemon zest

🌾

190 g

Flour

🥚

100 g

Eggs

🫙

6 g

Baking powder

🫗

120 ml

Oil

🍋

2

Lemon juice

🍬

90 g

Powdered sugar

  1. Preheat

    Preheat the oven to 350°F (175°C) and grease or line the 9 x 5 inch loaf pan.

  2. Grate
    • zucchini

    Grate 1 cup zucchini using the box grater; do not squeeze out its moisture.

  3. Zest
    • lemon
    • granulated sugar

    Zest both lemons and rub the zest into 3/4 cup granulated sugar with clean hands until fragrant.

  4. Whisk
    • egg
    • vegetable oil
    • plain Greek yogurt

    Whisk the 2 eggs, 1/2 cup vegetable oil, and 1/2 cup Greek yogurt into the lemon sugar until smooth.

  5. Fold
    • zucchini
    • Eggs
    • Oil

    Fold the grated zucchini into the wet mixture until evenly distributed.

  6. Whisk
    • all-purpose flour

    Whisk together 1 1/2 cups flour, baking powder, baking soda, and salt in the medium mixing bowl.

  7. Fold
    • all-purpose flour
    • Zucchini
    • Sugar

    Fold the dry mixture into the zucchini mixture just until no dry flour remains.

  8. Pour

    Pour the batter into the prepared loaf pan and smooth the top with the spatula.

  9. Bake

    Bake for about 50 minutes, until the loaf is golden and a tester inserted in the center comes out clean.

  10. Cool

    Cool the loaf in the pan for 10 minutes, then transfer it to the cooling rack to cool completely.

  11. Juice
    • lemon
    • powdered sugar

    Juice one lemon and whisk 2 tablespoons lemon juice with 3/4 cup powdered sugar until smooth.

  12. Drizzle
    • powdered sugar
    • lemon

    Drizzle the lemon glaze over the cooled loaf and let it set before slicing.

Lemon Zucchini Bread by @feelgoodfoodie

1h10

10 servings

🥒

130 g grated

Zucchini

🍬

Sugar

🍋

Lemon zest

🌾

190 g

Flour

🥚

100 g

Eggs

🫙

6 g

Baking powder

🫗

120 ml

Oil

🍋

2

Lemon juice

🍬

90 g

Powdered sugar

Preparation Steps

  1. Step 1/12

    Preheat the oven to 350°F (175°C) and grease or line the 9 x 5 inch loaf pan.

    🍳9 x 5 inch loaf pan

  2. Step 2/12

    Grate 1 cup zucchini using the box grater; do not squeeze out its moisture.

    🥒zucchini
    🧀box grater
    🥄measuring cups

  3. Step 3/12

    Zest both lemons and rub the zest into 3/4 cup granulated sugar with clean hands until fragrant.

    🍋lemon
    🍬granulated sugar
    🍋microplane zester
    🥣large mixing bowl
    🥄measuring cups

  4. Step 4/12

    Whisk the 2 eggs, 1/2 cup vegetable oil, and 1/2 cup Greek yogurt into the lemon sugar until smooth.

    🥚egg
    🫗vegetable oil
    🥣plain Greek yogurt
    🥣large mixing bowl
    🥄whisk
    🥄measuring cups

  5. Step 5/12

    Fold the grated zucchini into the wet mixture until evenly distributed.

    🥒zucchini
    🥣large mixing bowl
    🥄rubber spatula

  6. Step 6/12

    Whisk together 1 1/2 cups flour, baking powder, baking soda, and salt in the medium mixing bowl.

    🌾all-purpose flour
    🫙baking powder
    🫙baking soda
    🧂salt
    🥣medium mixing bowl
    🥄whisk
    🥄measuring cups
    🥄measuring spoons

  7. Step 7/12

    Fold the dry mixture into the zucchini mixture just until no dry flour remains.

    🌾all-purpose flour
    🫙baking powder
    🫙baking soda
    🧂salt
    🥣large mixing bowl
    🥄rubber spatula

  8. Step 8/12

    Pour the batter into the prepared loaf pan and smooth the top with the spatula.

    🍳9 x 5 inch loaf pan
    🥄rubber spatula

  9. Step 9/12

    Bake for about 50 minutes, until the loaf is golden and a tester inserted in the center comes out clean.

    🍳9 x 5 inch loaf pan

  10. Step 10/12

    Cool the loaf in the pan for 10 minutes, then transfer it to the cooling rack to cool completely.

    🍳9 x 5 inch loaf pan
    ✨cooling rack

  11. Step 11/12

    Juice one lemon and whisk 2 tablespoons lemon juice with 3/4 cup powdered sugar until smooth.

    🍋lemon
    🍬powdered sugar
    🍋citrus juicer
    🥣medium mixing bowl
    🥄whisk
    🥄measuring cups

  12. Step 12/12

    Drizzle the lemon glaze over the cooled loaf and let it set before slicing.

    🍬powdered sugar
    🍋lemon
    ✨cooling rack
    🥄rubber spatula

Composition

Ingredients

Types

Vegetables, Eggs, Leavening Agents, Sweeteners

Ingredients

Zucchini, Sugar, Lemon zest, Flour, Eggs, Baking powder, Oil, Lemon juice, Powdered sugar

Notes

Zucchini (grated, not squeezed), Sugar (rubbed with lemon zest), Lemon zest (rubbed into sugar), Lemon juice (for the glaze), Powdered sugar (for the glaze)

Allergens

Egg

Dietetics

Dietary regimen

Vegetarian

Calories

285 kcal

Macro nutrients

Protein: 4g, Carbohydrates: 43g, Fat: 12g, Fiber: 1.5g, Sugars: 28g

Nutritional Information

Minerals

Calcium: 75mg, Iron: 1.4mg, Potassium: 130mg, Sodium: 190mg

Vitamins

Vitamin C: 8mg, Vitamin A: 25mcg, Folate: 40mcg

Preparation

Time Information

Preparation

15 minutes

Cooking

55 minutes

Overall

1 hour 10 minutes

Difficulty

Level

Medium (2/4)

Steps

12 steps

Equipments

Utensils

box grater, microplane zester, citrus juicer, large mixing bowl, medium mixing bowl, whisk, rubber spatula, 9 x 5 inch loaf pan, cooling rack, measuring cups, measuring spoons

Appliances

Oven

Type

Type

Type Of Dish

Bread, Dessert, Breakfast

Occasions

Breakfast, Brunch, Snack, Afternoon Tea

Origin

Source

Platform

instagram

Original Creator

@feelgoodfoodie

Origin

Cuisine

American

Geographic

United States, North America

Various

Aspect

Texture

Moist, Soft, Tender, Smooth glaze

Flavors

Lemony, Sweet, Fresh, Tangy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 days (Store in an airtight container,Keep in a cool, dry place,Glaze should be fully set before storing), fridge : 5 days (Store in an airtight container,Separate slices with parchment paper if needed), freezer : 3 months (Wrap individual slices tightly,Place wrapped slices in a freezer-safe bag,Freeze without glaze when possible)