Lemon Zucchini Bread with Lemon Icing

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This bread is perfectly sweet and just a hint of lemony goodness. I love making lemon zucchini bread, especially when I have an abundance of fresh summer zucchini from the garden to use up. This is a recipe you can make and freeze or enjoy the same day. My family always seems to devour it like cake before I can freeze it.

• 204g (1 1/2 cup) soft wheat flour- freshly milled
• 3/4 tsp baking soda
• 1/4 tsp baking powder
• 1/2 tsp sea salt
• 200g (1 cup) cane sugar
• 90ml (6 Tb) olive or avocado oil
• 2 medium eggs
• 7g (1 1/2 tsp) pure vanilla extract
• 1 Tb lemon concentrate
• 140g (1 cup) shredded zucchini

• 2 Tb lemon concentrate
• 127g (1 cup) powdered cane sugar

First thing I do is bring out the kitchen scale, bowls, spatulas, measuring cups and spoons and ingredients.

Measure out flour, salt, baking soda and baking powder in bowl. Set aside for later.

Preheat oven to 350 degrees and line a bread pan with parchment paper or grease well. I find that a metal pan works best.

Shred a zucchini until you get about 1 cup. Some recipes call for it to be squeezed or dry but I do not bother.

Fresh zucchini is best but you can use dehydrated zucchini. Just add some hot water and let the zucchini rehydrate first. This is how I dehydrate zucchini.

In another larger bowl, measure out sugar, oil, eggs, vanilla extract and lemon concentrate. If using fresh lemons, squeeze one half lemon for juice and zest for extra lemony flavor.

Mix until well combined.

Add shredded zucchini and mix well.

Last fold in the flour mixture until just combined. Try not to over mix this last step.

When using freshly milled flour, allow the flour to sit and absorb the liquids for 5-10 minutes before pouring into the pan.

Pour the batter into the pan.

Bake for 40 minutes. Toothpick should come out clean, if not continue to bake a little longer. Add foil to cover if browning too fast.

Top should be golden brown when done. Note- freshly milled flour tends to brown more than bleached flour.

Cool completely before adding icing or freezing.

In a medium bowl, combine powdered sugar and half the lemon concentrate. Freshly squeezed lemons and zest can also be used in the icing.

Whisk together until it is smooth, then add more concentrate or juice until the icing is the consistency you prefer.

The thicker the icing, the thicker the icing crust. Thinner icing creates a thin delicate crust.

Drizzle icing all over the top of the bread and let form a crust.

Slice and enjoy!

Store for up to 3 days in an airtight container.

One could freeze the bread with icing on but I choose to leave it off and make it fresh on the day we eat the bread. Just take out of freezer and let come to a cool room temp before adding icing.

Lemon Zucchini Bread with Lemon Icing

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Prep Time 15 minutes

Cook Time 40 minutes

Total Time 40 minutes

Ingredients

• 204g (1 1/2 cup) soft white flour freshly milled
• 3/4 tsp baking soda
• 1/4 tsp baking powder
• 1/2 tsp sea salt
• 200g (1 cup) cane sugar
• 90ml (6 Tb) olive or avocado oil
• 2 medium eggs
• 7g (1 1/2 tsp) pure vanilla extract
• 1 Tb lemon concentrate
• 140g (1 cup) shredded zucchini
• 2 Tb lemon concentrate (icing)
• 127g (1 cup) powdered cane sugar (icing)

Instructions

1. Measure out flour, salt, baking soda and baking powder in bowl. Set aside for later.

2. Preheat oven to 350 degrees and line loaf baking pan with parchment paper or grease well.

3. Shred a zucchini until you get about 1 cup. Some recipes call for it to be squeezed or dry but I do not bother. Fresh zucchini is best but you can use dehydrated zucchini. Just add some hot water and let the zucchini rehydrate first.

4. In another larger bowl, measure out sugar, oil, eggs, vanilla extract and lemon concentrate. Cream with mixer until well combined.

5. Add shredded zucchini and mix well.

6. Last fold in the flour mixture until just combined. Try not to over mix this last step.

7. Pour the batter into the pan and bake for 40 minutes. Toothpick should come out clean, if not continue to bake a little longer. Top should be golden brown when done. Cool completely before adding icing or freezing.

8. In a medium bowl, combine powdered sugar and half the lemon concentrate. Whisk together until it is smooth, then add more concentrate until the icing is the consistency you prefer.

Drizzle icing all over the top of the bread and let form a crust.

9. Enjoy!

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