Lemon Zucchini Bread
Servings: 2 loaves or 4 mini loaves
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.