Baked Good Monday–Citrus Zucchini Bread
As I’ve mentioned in other posts and recipes, I love just about anything with citrus. I have a hard time passing it up, and will choose citrusy and fruity over chocolatey 9 times out of 10. I know, I’m an anomaly, but there it is. Have lemon, will bake, zest, juice and EAT.
| Servings | Prep Time |
| 1loaf of bread | 15minutes |
| Cook Time |
| 50minutes |
|
|
Ingredients
For the bread
- 3/4 cup granulated sugar
- 2tbsp. lemon zest(from 2 medium lemons)
- 1large egg
- 1/2cup vegetable oil
- 1tsp. vanilla extract
- 1 1/2cups shredded zucchini(about 2 medium zucchini; packed & undrained)
- 1 1/2cups all purpose flour
- 1/2tsp. salt
- 1/2tsp. baking soda
- 1/4 tsp. baking powder
- 1tsp. ground cinnamon
For the glaze
- 1/2cup confectioners sugar
- 1tbsp. fresh lemon juice
- 1/4 tsp. vanilla extract
Instructions
- Preheat oven to 325 degrees. Spray an 8×4 loaf pan with cooking spray.
- In a large bowl, combine the sugar and lemon zest, mixing with your fingertips until fragrant.
- Add the egg, vegetable oil and vanilla and whisk to combine the ingredients.
- Stir in zucchini.
- In a medium bowl, sift together the flour, salt, baking soda, baking powder and cinnamon. If you don’t have a sifter, simply make sure you incorporate all of the dry ingredients so that they distribute evenly through the batter.
- Stir the dry mixture into the zucchini batter until just combined. Don’t over mix, or the batter will become too stiff, resulting in “tough” bread.
- Pour the batter into the prepared loaf pan.
- Bake 50-55 minutes, or until a toothpick inserted in the center of the bread comes out clean. Remove pan to wire rack and cool in pan for about 10 minutes before turning out onto the wire rack to cool completely. I refrigerated mine overnight prior to glazing.
- Once bread is cooled, prepare the glaze. In a medium bowl, whisk together the confectioners’ sugar, lemon juice and vanilla. Drizzle the glaze over the bread.
Recipe Notes
As you can see by the intro picture, I also made muffins out of this great recipe. I had enough zucchini for a double batch, so I figured I’d try muffins, too. Just bake at the same temperature, but for 25-30 minutes instead of the full 50-55.
For the recipe, thanks to My Baking Addiction for the inspiration on this one. Great pictures and clearly she got me pointed in this direction!
Because of the versatility of this and other quick breads, I would be inclined to try other citrus in here, too. Orange zest in the batter? You bet! Lime in the glaze? Yes, please!
I’d love to hear your variations on this classic! Share your ideas or thoughts here for everyone to steal, er, I mean enjoy.