How to Make Citrus Zucchini Bread

One zucchini plant won’t be enough for two people, so I should plant two to be sure right? WRONG! I planted two zucchini plants forgetting how productive they are, and now I am up to my ears in zucchini trying to find different ways to prepare it.

I’m sure there are many others out there like me with a fridge full of overgrown squash and no clue what to do with it. I love plain Zucchini bread with walnuts, but I am also a lemon lover. So when I saw this recipe I had to put it to the test. Here’s what you’ll need:

• Ingredients
  • 1 1/2 cups flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 3/4 cup sugar
  • zest of 1 large lemon (I used a meyer lemon)
  • 2 eggs
  • 1/2 cup vegetable oil
  • 1 1/2 tsp fresh lemon juice
  • 1 cup grated zucchini (drained)
• Glaze
  • 1 cup powdered sugar
  • 4 tsp fresh lemon juice
• Method
  • Preheat oven to 350 F
  • Grease loaf pan and set aside
  • Grate zucchini and place in a tea towel. Squeeze excess water and set aside
  • In a large bowl, whisk flour, salt, baking powder, and baking soda
  • In a separate bowl combine sugar and lemon zest. Add eggs, oil, and lemon juice.
  • Add dry ingredients and stir until well combined
  • Fold in drained Zucchini and pour batter into greased loaf pan
  • Bake 40-45 minutes, or until a toothpick inserted in the center comes out clean
  • Let cool in pan for 10 minutes before turning out on to a wire rack to cool completely
  • Make Glaze while bread is cooling by mixing powdered sugar and lemon juice until smooth
  • Once bread is cooled, drizzle glaze over the top.
  • Slice and serve!

Easy Peasy! The original recipe does not say to drain the zucchini, but I have found that when you leave the excess water, the bread has a bland flavor and soggy texture. I hope you enjoy this delicious, light summer dessert as much as I do! Please comment below if there is a recipe you’d like to see. Thanks for popping in! Until next time!