This lemony zucchini bread with a lemon glaze is the best quick bread recipe for summer.
INGREDIENT
For the bread:– 2 cups all purpose flour– 3/4 cup granulated sugar– 1 teaspoon baking powder– 1 teaspoon baking soda– 1 teaspoon salt– Grated zest from one lemon– 3 Tablespoons fresh lemon juice– 2 large eggs, lightly beaten– 1/2 cup milk– 1/2 cup vegetable oil– 1 cup packed shredded zucchiniFor the lemon glaze:– 1 cup powdered sugar– 2 Tablespoons lemon juice
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INSTRUCTION
Pre-heat 375 degrees and butter a 9-inch loaf pan. Mix flour, sugar, baking powder, soda, salt, and lemon zest in a large bowl.
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Step 1
Mix lemon juice, eggs, milk, and vegetable oil in a smaller bowl. A well in dry ingredients traps wet ingredients. Fold wet and dry materials gently to eliminate white streaks. Slowly add zucchini.
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Step 2
Turn the loaf pan halfway through baking the batter for 45–55 minutes. Bake the loaf until the top is golden brown and a toothpick inserted in the center comes out clean.
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Step 3
Running a knife down the edge, let the loaf cool on a rack after 10-15 minutes in the pan. For the glaze, mix powdered sugar and lemon juice smoothly. Let bread cool, then glaze with lemon.