Lemon Zucchini Bread Recipe

My zucchini plants started out slow, but are now performing quite well. ZUCCHINI BREAD TIME!!! Here's a recipe I stumbled upon for "Lemon Zucchini Bread" from Lemon Tree Dwelling and boy is it GOOD! My oldest daughter and I made one loaf with white flour (as the recipe calls for) as it turns out looking yellow just like lemon bread. We made a second loaf using mostly whole wheat flour, which turns out more brown and wheaty-looking. I didn't end up making the yummy glaze, but the bread is still good without it. Both loaves were SUPER TASTY! 

Here's the recipe:

Left: Lemon Zucchini bread made with white flour. Right: Lemon zucchini bread made with whole wheat flour.

Lemon Zucchini Bread (REALLY GOOD recipe!)

(Recipe from https://www.lemontreedwelling.com/lemon-zucchini-bread/)

1 & 1/2 c. all-purpose flour (if you want it to look yellow)

(or can use 1 c. whole wheat + 1/2 c. white flour, but it will look brown)

1/2 tsp. baking soda

1/4 tsp. baking powder

1/4 tsp. salt

3/4 c. sugar

1 c. finely shredded unpeeled zucchini (do not squeeze or dry shredded zucchini)

1/4 c. canola oil

1 egg

2 Tbsp. lemon juice

*2 Tbsp. lemon zest (substitute = 3 tsp lemon extract OR ¾ cup lemon juice)

Glaze (can be doubled if desired)

1/2 c. powdered sugar

1 Tbsp. lemon juice

1 tsp. lemon zest

In a medium mixing bowl combine flour, baking soda, baking powder, and salt; set aside.

In a separate mixing bowl combine sugar, zucchini, cooking oil, egg, lemon juice, and lemon zest. Stir to combine.

Add dry ingredients to zucchini mixture; stir just until combined.

Spoon batter into greased (and sugared if desired) bread pan.

Bake at 350 degrees for 50-55 minutes or until golden brown and set Insert toothpick to check for gooeyness.

Cool in pan on a wire rack 15 min, then remove from pan and cool completely.

Once cool, combine ingredients for glaze and drizzle over bread.

*Lemon Zest Substitutes

For 1 teaspoon zest    = 1/2 teaspoon lemon extract OR

                                    = 2 tablespoons lemon juice OR

= 1 teaspoon lime zest.

For 1 tablespoon zest = 1& 1/2 teaspoons lemon extract OR

                                    = 6 tablespoons lemon juice OR

= 3 teaspoon lime zest.