Lemon Zucchini Bread – Low Sugar Recipe
Growing your own zucchini in your veggie garden can be a hit or miss game, so when it rains it pours. You either have no zucchini at all, or all of them start producing at once filling your fridge with an abundance of them and driving you crazy to use them up in various recipes.
Today I will share a recipe for very tasty zucchini bread with a lemon twist in its flavor. Very simple to make, and it almost resembles banana bread in texture and taste.
This recipe yields two loaves of bread, 8.5″ x 4.5″ x 2.5″.
Lemon Zucchini Bread – Low Sugar Recipe
Ingredients
- 3 large eggs, separated
- 1 cup granulated sugar
- 1/2 tsp. salt
- 1 tsp. vanilla
- 1 Tbs. fresh lemon juice (juice from 1/2 lemon)
- Zest of 2 large lemons
- 1/2 vegetable or canola oil
- 1/2 cup melted butter
- 2 cups zucchini, grated with skin on
- 3 cups all-purpose flour
- 1 tsp. baking soda
- 1 1/2 tsp. baking powder
- 1 tsp. cinnamon (optional)
- 1 cup powdered sugar
- 1 Tbs. fresh lemon juice
- 1/4 tsp. vanilla extract
Glaze
Instructions
- In a medium bowl beat the egg whites to stiff peaks. Set aside.
- In another medium bowl beat the egg yolks, with sugar, oil and butter until creamy and light yellow color.
- Mix in the salt, lemon juice, lemon zest, vanilla.
- Fold in the zucchini.
- In a large bowl mix the flour with the baking powder and baking soda.
- Combine the wet ingredients mixture with the dry ingredients mixture. Do not over mix.
- Gently fold in the egg whites.
- Preheat the oven to 350 degrees F.
- Place parchment paper in each loaf pan and genereously grease the bottom and the sides of the pans.
- Pour half of the batter into one pan and the remainder into the second pan.
- Smooth out the tops evently.
- Bake for 65 minutes, or until the toothpick test is clean.
- Remove from the oven and let it cool in pans for at least 15 minutes, then remove from the pans onto the cooling rack.
- Place the used parchment paper under the cooling rack and each loaf.
- Prepare the glaze by mixing powdered sugar with lemon juice and vanilla extract.
- Place the glaze in a plastic sandwich bag, make a small hole in one corner, and gently squeeze the glaze over the loaf tops to let it drip over the sides and onto the parchment paper underneath.
- Cool completely before slicing it to serving pieces.
- If you plan to freeze one loaf, then do not glaze it, but wrap it firmly in a paper towel, then in an aluminum foil, then in freezer plastic bag and freeze it for up to 3 months. You may prepare the glaze for one loaf and spread it over the top, once the loaf is fully defrosted in the fridge in its original packaging.