Ingredients

The following ingredients have 10 Servings
  • 1 cup Granulated Sugar
  • 1 tablespoon Lemon Zest
  • 1/2 cup Butter, Room Temperature (Or Coconut Oil for Dairy Free), Plus additional for greasing pan.
  • 2 whole Eggs
  • 1 3/4 Shredded Zucchini
  • 1/3 cup Fresh Lemon Juice
  • 1 teaspoon Vanilla
  • 2 cups All-Purpose Flour or Whole Wheat Pastry Flour
  • 1 teaspoon Salt
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1 cup Sifted Powdered Sugar
  • 1 tablespoon Fresh Lemon Juice

Instruction

  • Mix sugar with lemon zest on medium speed for 1 minute, until sugar becomes fragrant.
  • Add butter, and beat until fluffy.
  • Add eggs one at a time beating well between each addition. Scrape sides of bowl.
  • Mix in zucchini, lemon juice, and vanilla. Scrape sides of bowl well.
  • Stir in flour, salt, baking powder, and baking soda, just until combined.
  • Butter a 9"x5"x3" loaf pan, and add batter.
  • Preheat oven to 350 degrees, and allow batter to rest for 20 minutes, while oven preheats.
  • Bake for 60-70 minutes, until a toothpick inserted in center comes out clean.
  • Cool for 15 minutes before removing from pan. Cool completely.
  • Whisk together powdered sugar, and lemon juice, until smooth. Drizzle over the top one Lemon Zucchini Bread.