Lemon Zucchini Bread

Lemony, moist and with a delicate crumb, this Lemon Zucchini Bread will be your newest summer dessert obsession! This is hands down one of the best quick breads I've ever made. Both the zucchini and olive oil play an integral role in keeping this loaf moist and light while adding the perfect texture. And the most lovely pop of lemon flavor makes this recipe absolutely irresistible!

Course Breakfast, Dessert

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 20

Cook Time 1 5

Total Time 1 25

Servings slices

Calories 334

Author Kim

Ingredients

3 cups grated zucchini about 2-3 zucchini
1/2 cup brown sugar loosely packed
1/2 cup granulated sugar
3 large eggs
grated zest of 2 large lemons
2 teaspoons vanilla extract
1 cup extra virgin olive oil vegetable or canola oil will also work
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 tablespoons poppy seeds (optional)

Optional glaze

1 cup powdered sugar
4 teaspoons fresh lemon juice

Instructions

Preheat oven to 350ºF. Use paper towels or a thin dish towel to wring all liquid out of the zucchini and set aside.
Line a 9×5 loaf pan with parchment paper or spray generously with a nonstick cooking spray.
In a large bowl, whisk together the sugars, eggs, lemon zest, and vanilla until well blended. Beat in the olive oil gradually, whisking it in until it’s thoroughly incorporated.
Gently stir in the flour, salt, baking powder, baking soda, and poppy seeds until just combined. Add the zucchini to the batter and stir it in gently until evenly incorporated. It may seem that there is too much zucchini, but don't worry once it bakes, it will be perfect.
Pour the batter into the prepared pan. Bake on the middle rack of the oven for about 1 hour and 5-10 minutes. I checked my loaf after 1 hour and let it stay in the oven 5 minutes more and it was perfect. The outer crust of the bread will be firm to the touch and golden brown. If you feel the bread is browning too quickly, loosely cover the bread with aluminum foil after about 30 minutes of baking to help prevent the top and sides from getting too brown.
Cool the bread in the pan for about 20 minutes. Remove onto a wire cooling rack.

Glaze

In a small bowl, mix powdered sugar and lemon juice together until well combined. With the bread on the cooling rack, drizzle glaze over the bread.

Notes

Storage: I usually keep my bread at room temperature on day one and then store it in a baggie or other airtight container in the refrigerator. It will be good in the fridge for about a week. I actually really love the way this bread tastes, cold, straight out of the fridge. You can also heat up a slice in the microwave for about 25 seconds, if you prefer.

Freezing: Cool completely and store in a freezer-safe container or bag. Make sure you defrost and enjoy within about 3 months of freezing it.

Muffins: To make this bread into muffins, pour the batter into a greased muffin tin. Bake at 350ºF for 15 mins. Full recipe will make about 18 muffins.

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