Lemon Zucchini Bread Recipe
Use up all that zucchini you've got to make Lemon Zucchini Bread. It's so good you won't even notice the healthy veggies in the mix. It's super-moist with a hint of zesty lemon, a little olive oil & thyme. This loaf has an extra fresh flavor that's unlike your typical zucchini bread.
slices
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Ingredients
- 16 oz zucchini (about 2-3 medium)
- 10 oz all purpose flour (2 cups, see note)
- ½ teaspoon salt
- 1 ½ teaspoons baking powder
- 8 oz granulated sugar (1 cup)
- 1 ¾ oz Olive oil (¼ cup)
- 3 large eggs
- zest from 2 lemons (very finely grated)
- 1 sprig lemon thyme or thyme
Glaze
- 2 oz lemon juice (¼ cup)
- 2 oz granulated sugar (¼ cup)
- 1 sprig lemon thyme or thyme
Instructions
- Preheat the oven to 350 °F. Butter a 9x5 loaf pan and line with parchment paper in one direction.
- Use the large holes of a box grater or the large grating disc of a food processor to shred 16 oz zucchini. Spread the zucchini in an even layer on a paper towel and cover with another paper towel. Press to absorb the liquid. Let the zucchini sit while you mix the batter.
- Combine 10 oz all purpose flour, ½ teaspoon salt, 1 ½ teaspoons baking powder and 8 oz granulated sugar in a mixing bowl and whisk to combine.
- In another bowl, whisk together 1 ¾ oz Olive oil and 3 large eggs. Stir the zucchini, lemon zest, and thyme leaves into the wet ingredients.
- Add the wet ingredients to the dry ingredients all at once and stir just until combined. The batter will look quite dry at first, but will loosen up as you mix it.
- Pour the batter into the prepared loaf pan. Bake until a toothpick comes out with a few moist crumbs, 45-50 minutes.
- While the bread bakes, combine 2 oz lemon juice and 2 oz granulated sugar in a small saucepan. Toss in the thyme sprig. Cook over medium heat until the sugar dissolves. Set aside to cool. Once the syrup is cool, remove the thyme sprig.
- As soon as the bread comes out of the oven, pour the lemon glaze over the loaf. Cool the loaf in the pan for 10 minutes and then turn out onto a cooking rack to cool completely.
- Wrap and store at room temperature until serving. The bread will keep for several days at room temperature.
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Notes
If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!