Zucchini is one of the best summer vegetables and we have an abundance of it. Zucchini and lemon go really well together and this is one of my favorite summer breads to make!  I hope you enjoy this delicious bread recipe.

Zucchini Lemon Bread Recipe

Servings: 2 loaves

Ingredients:

• 3 cups of all-purpose flour
• 1 teaspoon of pink Himalayan salt
• 1 teaspoon of baking powder
• 1 teaspoon of baking soda
• 2 cups of organic sugar
• Zest and juice from 3 lemons (reserve the juice)
• 3 large eggs
• 1 cup of Greek olive oil
• 2 teaspoons of vanilla flavoring
• 2 cups of zucchini grated
• optional Toasted walnuts (1/2 cup)

Lemony Glaze:

• 2 cups confectioners’ sugar
• 5-6 tablespoons of lemon juice

Method:

1. Preheat oven to 325 degrees.
2. In a medium bowl add the sugar and then stir in the lemon juice. Add more lemon juice to reach the consistency you like.
3. Whisk together the flour, salt, baking powder, and baking soda in a large bowl.
4. In a large bowl whisk together the lemon zest, lemon juice, sugar, eggs, olive oil, and vanilla. Whisk until batter is smooth. Fold in the zucchini and walnuts if you use them. Pour batter inside 2 baking pans that are lightly greased.
5. Bake in the oven for about 1 hour or until the center is set. Test with a toothpick in the center. If it comes out clean then it is ready. Place on a wire rack to cool then serve with the lemon sauce.
6. You can freeze this bread for up to 6 months.