Lemon Zucchini Bread

I’m so happy that zucchini is still in season! I ran across this lemon zucchini bread recipe from Maria Lichty at Two Peas & Their Pod, and I knew I just had to make it! This lemon zucchini bread is the best I have ever had! Maria’s original recipe will make two loaves. I’m going to give you the recipe for one loaf.

Lemon Zucchini Bread— Makes 1 loaf (12 servings)

Ingredients

For the bread:
  • 1-1/2 cups all-purpose flour (I used King Arthur’s Gluten-Free Measure for Measure Flour)
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder 
  • 1 cup granulated sugar (I used 1 cup Swerve Granular sugar replacement.)
  • Zest of 1 large lemon
  • 1-1/2 eggs (To get 1/2 an egg, break one egg in a bowl. Whisk. Then use half of the whisked egg.)
  • 1/2 cup light olive oil, not extra virgin
  • 1/2 tablespoon of fresh lemon juice 
  • 3/4 teaspoon vanilla extract 
  • 1 cup grated zucchini 
For the glaze:
  • 1 cup powdered sugar (I used 1 cup Swerve Confectioners sugar replacement.)
  • 1-1/2 tablespoons fresh lemon juice (I had to use a bit more for the glaze to come together.)
Instructions:

  1. Preheat the oven to 325°F. Grease and flour one 8 x 4 inch pan and set aside.
  2. In a large bowl, whisk together the flour, salt, baking powder, and baking soda. Set aside.
  3. In a large bowl, combine sugar and lemon zest. Rub together with your fingers until fragrant.
  4. Add the eggs, olive oil, lemon juice, vanilla to the lemon sugar mixture and stir until smooth. Add in the dry ingredients and stir until just combined, the batter will be thick. Stir in the zucchini and pour the batter into the prepared loaf pan.
  5. Bake for 60 to 65 minutes, or until tester inserted in the center comes out clean.
  6. Place the loaf on a cooling rack and let cool for 15 minutes in the pan. Loosen the sides of the bread with a knife. Carefully remove the loaf from the pan. Let cool completely on rack.
  7. While the bread is cooling, make the lemon glaze. In a small bowl, combine powdered sugar and lemon juice. Whisk until smooth. Drizzle the glaze over the loaves. Slice and serve.
I really hope you will love this Lemon Zucchini Bread as much as I do! This is the first time I have used Swerve granular sugar replacement and their confectioners sugar replacement. They worked fine in the recipe. I like the fact that they are a cup for a cup replacement. Also, I have not cooked with confectioners sugar for YEARS, because I could not find a replacement.  I’m so happy I now I have a replacement to use in various recipes. Enjoy!

 



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