Ingredients
Equipment
Method
Prep and mix
- Preheat the oven to 350°F and grease two loaf pans. Set them aside so the batter goes in right away.
- Whisk together the eggs, vegetable oil, sugar, lemon zest, and 3 tbsp lemon juice in a large bowl. Mix until the mixture looks smooth and glossy.
- Stir in the shredded zucchini until combined. Fold just until no dry zucchini bits remain.
- Whisk the all-purpose flour, baking soda, and salt together in a separate bowl. Then fold the dry ingredients into the wet mixture until evenly streak-free.
Bake
- Divide the batter between the pans. Tap the pans lightly on the counter to settle the batter.
- Bake at 350°F for 50 to 55 minutes, until a toothpick comes out clean. The top should be golden and spring back when lightly pressed.
Glaze and serve
- Whisk powdered sugar and 2 tbsp lemon juice together until smooth. The glaze should look thick but pourable.
- Drizzle the glaze over the cooled loaves. For deeper soaking, poke a few holes in the warm loaf with a skewer before glazing.
Notes
For the best crumb, squeeze the shredded zucchini very dry so the loaf stays tender instead of wet. Store the bread covered at room temperature for up to 3 days or refrigerate for up to 5 days; freezing is yes—wrap tightly and freeze up to 2 months. For a dairy-free swap, ensure any optional additions are plant-based, and this recipe is already egg-and-oil based without dairy.