2 cups all-purpose flour 2 tsp baking powder ½ tsp salt 2 large eggs 1 cup granulated sugar ½ cup vegetable oil ⅓ cup milk 2 tbsp lemon juice 1 tbsp lemon zest 1 tsp vanilla extract 1 cup finely shredded zucchini (unpeeled, squeezed dry) Lemon Glaze: ¾ cup powdered sugar 1–2 tbsp lemon juice
Whisk together flour, baking powder, and salt in a medium bowl. This forms the dry base for your tender, lemon-scented quick bread.
In a large bowl, combine eggs, sugar, oil, milk, lemon juice, zest, and vanilla. Beat until smooth and fully combined.
Gently stir shredded zucchini into the wet mixture. Gradually fold in the dry ingredients until just combined—do not overmix.
Pour batter into a greased 9x5-inch loaf pan. Bake at 350°F for 50–55 minutes, or until a toothpick inserted comes out clean.
Once cooled, drizzle the loaf with lemon glaze. Let it set before slicing. The result: tangy, sweet, and unbelievably moist zucchini bread.