Lemon Zucchini Bread

Bright, fresh, and perfectly moist, this Lemon Zucchini Bread is a delicious way to put extra zucchini to good use. Fresh lemon adds a light, zesty flavor while shredded zucchini keeps every slice tender—perfect for breakfast, an afternoon snack, or a simple summer treat.

Lemon Zucchini Bread

Amber aka Rosebud

Servings

12

Prep Time

10 minutes

Cook Time

50 minutes

Category

Dessert

Bright, fresh, and perfectly moist, this Lemon Zucchini Bread is a delicious way to put extra zucchini to good use. Fresh lemon adds a light, zesty flavor while shredded zucchini keeps every slice tender—perfect for breakfast, an afternoon snack, ...

Ingredients

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    • 1 ½ c. His Saving Grains Crushed Wheat #1

    • ½ tp. baking soda

    • ¼ tsp. baking powder

    • ¼ tsp. Baja Gold Sea Salt

    • ¾ c. cane sugar

    • 1 c. unpeeled zucchini, finely shredded (do not drain)

    • ¼ c. avocado oil

    • 1 egg

    • 2 Tbsp. lemon juice

    • 2 Tbsp. lemon zest

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    • ½ c. organic powdered sugar

    • 1 Tbsp. lemon juice

    • 1 tsp. lemon zest

    Directions

    1. Preheat the oven to 350°F and grease a loaf pan (8x4).

    2. In a bowl, combine flour, baking soda, baking powder, and salt. Set aside.

    3. In a separate bowl or mixer bowl, combine sugar, zucchini, oil, egg, lemon juice, and lemon zest. Mix until well combined.

    4. Slowly add in your dry ingredients to the wet mixture and mix just until combined.

    5. Spoon batter into the pan. Bake for 45 minutes or until an inserted toothpick comes out clean.

    6. Cool in the pan on a wire rack for 15 minutes, then remove from the pan to finish cooling.

    7. Once completely cool, whisk together your glaze ingredients and drizzle over the bread loaf. Enjoy!
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