Lemon Zucchini Bread Recipe Sugar Spices Life Preheat oven to 350f. grease and line a loaf pan and set aside. in a small bowl, whisk together the flour, salt, baking soda, and baking powder together until well combined. set aside. in a large bowl, use your hands to rub the lemon zest into the white sugar to infuse the oils of the lemon zest into the sugar. Preheat the oven to 350°f and line a 9×5 loaf pan with parchment paper, letting the paper hang over the side. set aside. in a small mixing bowl, whisk together the flour, salt, baking soda and baking powder until fully incorporated. set aside. to a large mixing bowl, add the sugar and then zest the lemon into the bowl.
Lemon Zucchini Bread Recipe Sugar Spices Life How to make lemon zucchini bread: preheat oven to 350 degrees f. grease and flour a 8 x 4 inch loaf pan. set aside. in a large bowl, whisk together the flour, salt, baking powder, and baking soda. in another bowl, combine sugar and lemon zest and stir well. add eggs, oil, and lemon juice and stir until smooth. Bake. bake in a 350f preheated oven for 55 60 minutes on the middle rack until golden brown and a toothpick inserted into the center of the cake comes out clean. cool. let cool for 10 15 minutes, then invert to remove the loaf. place on a wire cooling rack to cool completely. make lemon glaze. Preheat the oven to 350°f. butter a 9×5 inch loaf pan. place the lemon zest in a large bowl with the sugar. use your fingers to rub the zest into the sugar until it is fragrant (this activates the flavor of the zest). whisk in the melted butter, oil, eggs, vanilla, baking powder, baking soda, salt, and lemon juice. Add the vanilla and mix until combined. in a medium sized bowl whisk the flour, baking powder, and salt. pour half of the dry ingredients into the egg and sugar mixture. mix until barely combined, there will be streaks of flour remaining. with the mixer on low, add the sour cream and the remaining flour mixture.
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