Zucchini bread
Prep Time:
15 minutes
Cook Time:
1 hour
Servings:
8 slices
Ingredients
  • 2 eggs
  • 1/2 cup vegetable oil
  • 3/4 of a cup sugar
  • 1 teaspoon vanilla extract
  • 2 small zucchinis (about 1 cup grated zucchini)
  • 1-1/2 cups all-purpose flour
  • 1/2 of a teaspoon baking soda
  • 1/2 of a teaspoon baking powder
  • 1/2 of a teaspoon salt
  • 1/2 cup chopped walnuts
  • 1-1/2 cups powdered sugar
  • 2 tablespoons fresh lemon juice
  • Zest of one lemon, for garnish
  • Finely chopped walnuts, for garnish
Directions
  1. Preheat the oven to 325 degrees Fahrenheit. Spray an 8x4-inch loaf pan with cooking spray.
  2. Grate the zucchini using a box grater. Place the zucchini in a mesh colander and place over the sink. Use a spatula to press all of the liquid out of the zucchini.
  3. In a large bowl, whisk together the eggs, oil, sugar, and vanilla. In a separate bowl, stir together the flour, baking soda, baking powder, and salt.
  4. Add the flour mixture to the egg mixture, and stir just until combined. Stir in the grated zucchini and walnuts.
  5. Pour the batter into the prepared loaf pan. Smooth the top with a spatula.
  6. Bake for 55 to 65 minutes or until a toothpick inserted in the center comes out with dry crumbs. Let cool and remove from the pan.
  7. In a medium bowl, whisk together the powdered sugar with 2 tablespoons lemon juice for the glaze. You should have a glaze that's thick but still able to be drizzled. Add more sugar or lemon juice as needed to create the right consistency.
  8. Pour the glaze over the cooled zucchini bread. Garnish with lemon zest and chopped walnuts on top.