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Lemon Zucchini Bread
Prep Time
10
minutes
mins
Cook Time
1
hour
hr
Total Time
1
hour
hr
10
minutes
mins
Course:
Quick Breads
Keyword:
baking, food, recipe
Servings:
2
loaves or 4 mini loaves
Author:
Barbara Schieving
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Ingredients
2 ⅓
cups
flour
1 ½
teaspoon
baking soda
½
teaspoon
salt
2
teaspoons
lemon zest
1
cup
sugar
⅓
cup
canola oil
2
eggs
1
teaspoon
vanilla extract
¾
cup
light sour cream
3
cups
grated zucchini
peeled*
Glaze
1
cup
powdered sugar
2
tablespoons
lemon juice
yellow food coloring
if desired
Instructions
Preheat oven to 350 degrees. Grease and flour 2 loaf pans (I used 4 mini loaf pans) and set aside.
Combine flour, baking soda, and salt, in a bowl and whisk to combine. Set aside.
In large mixing bowl, beat sugar, oil, and eggs. Mix in lemon zest, vanilla, and sour cream, beat to combine.
Add dry ingredients and mix just until combined. Mix in zucchini just until combined.
Divide batter between pans. Bake for 50-60 minutes or until a toothpick comes out clean.
Cool 10 minutes in pan on a wire rack; remove from pan, and cool completely on a wire rack before cutting.
Glaze
Whisk together powdered sugar, lemon juice and food coloring if using to create a thin glaze.
Drizzle over the top of loaves when cool. (Add more or less lemon juice to get the right consistency.)
(Bake mini loaves for 30–35 minutes or muffins for 18 minutes.)
Notes
*Tip: I like to use a salad spinner to spin out excess water in the zucchini. You could also wrap it in towel and squeeze out excess water.