Moist lemon zucchini bread with fresh citrus glaze. Bright, tender, and perfect for summer baking.

Scale

1 1/2 cups all-purpose flour (180g)

1/2 teaspoon salt (3g)

1/2 teaspoon baking soda (2.3g)

1/2 teaspoon baking powder (2g)

3/4 cup granulated sugar (150g)

Zest of 1 large lemon

2 large eggs

1/2 cup oil (120mL)

1 1/2 teaspoons fresh lemon juice (7.5mL)

1 cup grated zucchini (120g)

1 cup powdered sugar (115g)

4 teaspoons fresh lemon juice (20mL)

1. Preheat oven to 350°F. Grease and flour 8×4 inch loaf pan.

2. Whisk flour, salt, baking powder, baking soda.

3. Mix sugar and lemon zest. Add eggs, oil, lemon juice.

4. Combine wet and dry ingredients.

5. Fold in grated zucchini.

6. Pour into pan and bake 45-50 minutes.

7. Cool completely.

8. Mix powdered sugar and lemon juice.

9. Drizzle glaze over bread.

Squeeze excess moisture from zucchini if very wet.

Allow loaf to cool fully before glazing.