Are you holding onto summer or embracing that fall is just around the corner? I feel like we jumped from July to September and totally missed August. But that’s probably because of sweet Baby James and the lack of sleep I’ve gotten this past month! Haha

This recipe is the perfect combination of summer and fall. The lemon gives it a fresh, light taste while the zucchini makes the texture and color perfect!! I haven’t found a perfect lemon bread before and now I think I’ve found the winning ticket!

This recipe makes about 9-10 muffins or one bread pan. It could easily be doubled (and why not since it’s delicious and everyone will want at least two or three to themselves). If you are making it ahead of time, don’t frost them until you are about to serve them.

Ingredients

Directions

• Preheat oven to 350 degrees F. Grease muffin tins or a 8 x 4 inch loaf pan. Set aside.
• In a large bowl, whisk together the flour, salt, baking powder, and baking soda.
• Combine sugar and lemon zest with the dry ingredients and stir well
• Add eggs, oil, and lemon juice and stir until smooth.
• Fold the zucchini into the batter and pour the batter into the prepared loaf pan. 
• Bake for 15-18 minutes for the muffins or 45-50 minutes for the bread, or until toothpick inserted in the center comes out clean. 
• Allow to rest in the pan for 10 minutes before removing the loaf onto a wire cooling rack to cool completely.
• While the bread is cooling, make the glaze by combining the powdered sugar and lemon juice in a small bowl until smooth. 
• Drizzle the glaze over the bread. Slice and serve.

One funny thing about the bread testing:

-When we were harvesting the zucchini in the photo above Trav got super excited and quickly picked the smaller one thinking it was a cucumber. He was so sad to find out that it wasn’t. Poor guy doesn’t love zucchini but will eat it if it’s in a bread!!