Lemon Zucchini Bread with Lemon Glaze | epicuricloud (Tina Verrelli)
Updated zucchini bread with lemon zest, juice and a lemon glaze to top it off! It's a new family favorite for us!
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Cooking tools:
- Instant-read thermometer
- Loaf pan
- Microplane
- Oven
- Mixing bowl
- Whisk
- Spatula
- Measuring cup
- Measuring spoon
- Toothpick
Ingredients
- 3 cups shredded zucchini
- 1 2/3 cup sugar
- 2/3 cup oil (I use canola or safflower)
- 2 teaspoons vanilla
- 4 large eggs
- 2 tablespoons freshly squeezed lemon juice
- zest of 1 lemon (about 2 generous teaspoons)
- 1/2 - 1 teaspoon lemon extract - optional (for extra lemon flavor)
- 3 cups (390 grams) all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1 1/2 cups powdered sugar
- 2-4 tablespoons lemon juice
- 1 teaspoon lemon zest
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