Lemon Zucchini Bread

Lemon Zucchini Bread

(recipe from tastesbetterfromscratch)

 

Equipment needed:

 loaf pan

 

 

Ingredients:

1 ½ cups all-purpose flour (180 g)

½ tsp salt (3 g)

½ tsp baking soda (2.3 g)

½ tsp baking powder (2 g)

¾ cup granulated sugar (150 g)

Zest of 1 large lemon

2 large eggs

½ cuo oil (vegetable, avocado or canola oil)

1 ½ tsp fresh lemon juice

1 cup grated zucchini (120 g), unpeeled

 

Glaze:

1 cup powdered sugar (115 g)

4 tsp fresh lemon juice

 

Instructions

Preheat oven to 350 degrees. Grease and flour a 8x4 inch loaf pan. Set aside.

 

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

 

In another bowl, combine sugar and lemon zest and stir well.  Add eggs, oil, and lemon juice and stir until smooth. Stir in the dry ingredients until combined.

 

Grate zucchini on the large holes of a box grater.  If it’s really wet, squeeze some of the moisture out.  Fold the zucchini into the batter and pour the batter into the prepared loaf pan.

Bake for 45-50 minutes, or until toothpick inserted in the center comes out clean. Allow to rest in the pan for 10 minutes before removing the loaf onto a wire cooling rack to cool completely.

 

While the bread is cooling, make the glaze byb combining the powdered sugar and lemon juice in a small bowl until smooth

 

Drizzle the glaze over the bread.  Slice and serve.