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3 cups all propose flour
2 cups granulated sugar
1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. / 5g salt
1 Tbs. cinnamon
3 eggs, room temperature
1 cup vegetable oil
1 tsp. vanilla extract or paste
2 cups / 300g shredded zucchini
1/2 cup chopped nuts, such as walnuts or pecan For the Lemon Icing
1 cups powdered sugar zest from
1 fresh lemon
1 1/2 Tbs. lemon juice
Preheat your oven 325°F
In a large mixing bowl, whisk flour, sugar, baking power, baking soda, salt and cinnamon thoroughly. Now, add eggs, oil, vanilla and zucchini, mix with a spatula until mine thoroughly. Fold in walnuts and your zucchini bread batter is done, super easy, right?! 🙂
Pour batter into 3 to 4 of 4.5 x 2.5 x 2.3
mini loaf paper bakeware. If you are using regular mini loaf pan, please don’t forget to grease them! Bake in preheated oven for 55 minutes to an hour or until a tester comes out clean.
Meanwhile, make lemon icing by mixing all ingredients for lemon icing in a mixing bowl.
Cool zucchini bread in pans for 10 to 15 minutes. Turn out onto wire racks or a flat surface to cool thoroughly.
Pour icing right on top and enjoy!