Zutaten für Zucchini Lemon Bread
- 1 cup vegetable oil
- 4 large eggs
- Sugar
- Zucchini
- Vanilla
- Lemon Extract
- Flour
- Baking Powder
- Salt
- Baking Soda
- Lemons
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Zubereitung von Zucchini Lemon Bread
- Preheat oven to 350°F (175°C). Grease and flour five 9x5 inch loaf pans.
- Zest and juice two whole lemons. Set aside.
- In a food processor, combine 4 cups grated zucchini and the lemon zest. Process until finely chopped.
- In a large bowl, whisk together 4 large eggs, 1 cup vegetable oil, 1 teaspoon vanilla extract, and 2 tablespoons lemon juice.
- Add the zucchini mixture to the wet ingredients and mix well.
- In a separate bowl, whisk together 3 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon salt, and 1 ½ cups granulated sugar.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Divide the batter evenly among the prepared loaf pans.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the loaves cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- While the loaves cool, prepare the glaze: Whisk together 1 cup powdered sugar with 2-3 tablespoons lemon juice until smooth. Stir in 1 teaspoon melted butter.
- Once the loaves are completely cool, drizzle generously with the lemon glaze.
Nutrition Information (Approximate per serving)
Sodium
40 g
Sugar
406g
Fat
42g
Carbs
58g
