Get ready to have your taste buds amazed by the ultimate Lemon Zucchini Bread, combining the best of two worlds in a single treat. This homemade quick bread is unbelievably moist, sweet, and slightly tangy, with a heavenly sweet lemon glaze that takes it to a whole new level of deliciousness. Plus, it's a super easy and genius way to make use of all those extra zucchinis from your garden.
Preheat the oven to 350℉. Lightly grease a 9x5 inch loaf pan with butter.
In a mixing bowl, stir together the all-purpose flour, baking powder, baking soda and salt.
In a separate mixing bowl, cream the butter and sugar together with a mixer for 1 minute, until fluffy.
Add the eggs sour cream, lemon juice, vanilla extract and lemon zest and mix well.
Slowly add the flour mixture to the wet mixture and mix until just combined and no white streaks of flour remain. The batter will be thick.
Fold in the zucchini.
Add the batter to the prepared loaf pan. Bake for 1 hour or until a toothpick inserted in the center of the loaf comes out clean. You can tent the bread with aluminum foil after 30 minutes of baking to keep the sides from becoming too brown.
Cool the loaf on a wire rack for 10 minutes in the pan. Then, carefully remove the bread from the pan and finish cooling on the wire rack.
Lemon Glaze
Add the powdered sugar and lemon juice to a bowl. Stir until it becomes a thick glaze.