A moist and refreshing zucchini bread topped with a tangy lemon glaze. Perfect for brunch, snacks, or gifting.

Scale

2 cups grated zucchini (patted dry)

2 cups flour

1 cup sugar

2 eggs

½ cup vegetable oil

1 tsp vanilla extract

1 tsp baking powder

½ tsp baking soda

½ tsp salt

Zest of 1 lemon

Glaze:

1 cup powdered sugar

2–3 Tbsp fresh lemon juice

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1. Grate zucchini and squeeze out excess moisture.

2. Whisk dry ingredients in one bowl.

3. Mix wet ingredients in another bowl and stir in lemon zest.

4. Combine wet and dry ingredients, fold in zucchini.

5. Bake at 350°F for 50–55 minutes until golden.

6. Cool completely, then drizzle with lemon glaze.

Dry zucchini thoroughly to avoid soggy bread.

Double batch freezes well (unglazed).

For a lemon-poppyseed twist, add 1 Tbsp poppy seeds to the glaze.