The COVID-19 may have stopped most of the world, but it surely did not stop my garden for producing and over abundant amount of zucchini this year. I have been busy as a bee just trying to keep up with the explosion of fruits and vegetables this year. Everything I planted has been a bumper crop, saving me tons of dollars while watching my food  budget this summer.

 And speaking of zucchini, did you know that it is also known as courgette, which is part of the summer squash family and can grow up to near a meter in length? They are typically picked while still immature and not fully grown ensuring the skin is tender and thin and the seeds are edible. Mild in flavor, zucchini can be grilled, tossed into a stir-fry, deep-fried for a fun party appetizer or made into a sweet and satisfying lemon zucchini loaf.

This super moist lemon zucchini quick bread is topped with a sweet lemon glaze and is a summer favorite. Enjoy a slice for breakfast, as a snack, or dessert.  And just to let you know, this recipe makes not just one loaf, but 2 LOAVES. You can enjoy one right out the oven and freeze the other one for later!

Recipe By:
Maria Lichty
Two Peas & Their Pods
July, 2017

Makes 2 Loaves

Ingredients:

For the Bread:
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 cups granulated sugar
Zest of 2 large lemons

3 large eggs
1 cup light olive oil not extra-virgin
1 tablespoon fresh lemon juice
1 ½  teaspoons vanilla extract
2 cups grated zucchini

For the Lemon Glaze:
2 cups powdered sugar
3  tablespoons fresh lemon juice

Directions:

Preheat oven to 325 ° F. Grease and flour two 8 x 4 inch loaf pans. Set aside.

In a large bowl, whisk together the flour, salt, baking powder, and baking soda. Set aside.

In a medium bowl, combine sugar and lemon zest. Rub together with your fingers until fragrant.

In a large bowl, whisk together the lemon sugar mixture, eggs, olive oil, lemon juice, and vanilla. Whisk until smooth. Stir in the dry ingredients until combined, the batter will be thick. Stir in the zucchini and pour the batter into the prepared loaf pans.

Bake for 60-65 minutes, or until tester inserted in the center comes out clean.

Place the loaves on a cooling rack and cool for 15 minutes. Loosen the sides of the bread with a knife. Carefully remove the loaves from the pans. Let cool completely on rack.

While the bread is cooling, make the lemon glaze. In a small bowl, combine powdered sugar and lemon juice. Whisk until smooth. Drizzle the glaze over the loaves.

Slice and serve.

Recipe Notes:

This recipe makes not one, but TWO loaves! Enjoy!

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