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zucchini bread recipe easy With Lemon Icing Veil
- Total Time: 100 minutes
- Yield: 1 loaf 1x
- Diet: General
Description
This easy zucchini bread recipe, perfected over busy mornings, offers a comforting aroma of cinnamon and lemon. It’s a moist, family-friendly treat with a tangy lemon icing veil, perfect for wholesome baked goods.
Ingredients
- 2 cups all-purpose flour
- 0.75 cup granulated sugar
- 0.25 cup brown sugar, packed
- 2 large eggs, room temperature
- 0.5 cup vegetable oil
- 2 cups shredded zucchini, loosely packed, gently squeezed
- 1 tsp baking soda
- 0.5 tsp baking powder
- 1 tsp ground cinnamon
- 0.5 tsp salt
- 1.5 cups powdered sugar
- 3–4 tbsp fresh lemon juice
Instructions
- Prep Zucchini & Wet Ingredients: Grate zucchini finely; gently squeeze out excess moisture until dry but not bone-dry. In a large mixing bowl, whisk together the vegetable oil, both sugars, and room temperature eggs until the mixture is smooth and lightened in color.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, and salt. Sifting helps prevent lumps.
- Mix Wet & Dry: Gradually add the dry ingredients to the wet mixture, mixing just until combined with a rubber spatula. If the mixture looks dry, splash in 1-2 Tbsp of milk or plant-based milk. Do not overmix. Gently fold in the shredded zucchini.
- Bake the Loaf: Pour the prepared batter into a greased 9×5 inch loaf pan. Bake in a preheated oven at 350F (175C) for 50-60 minutes, or until the top is golden brown and a wooden toothpick inserted into the center comes out clean.
- Cool & Ice: Let the baked loaf cool in the pan for 10 minutes on a wire rack. Then, carefully transfer it directly to the wire rack to cool completely. While cooling, whisk the powdered sugar and fresh lemon juice in a small bowl until smooth for the lemon icing veil. Drizzle generously over the fully cooled zucchini bread.
Notes
Consider swapping 0.5 cup all-purpose flour for whole wheat pastry flour for added fiber, or reduce total sugar by 0.25 cup for a lower-sugar approach. For gluten-free, use a 1:1 gluten-free baking flour blend. For dairy-free, ensure oil is plant-based and use plant milk for icing if needed. To troubleshoot dryness, check oven temperature or reduce baking time; for wetness, squeeze more moisture from zucchini; for poor rise, check leavening freshness or avoid overmixing. Adjust icing thickness with more lemon juice or powdered sugar.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280 calories
- Sugar: 30 g
- Sodium: 200 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 30 mg