Lemon Almond Zucchini Bread is refreshing twist on classic zucchini bread. If you’re a gardener, or you know someone who is, you probably are reaching the point of having more zucchini than you know what to do with. If not yet, then soon! This Lemon Almond Zucchini Bread is also well worth picking up a few zucchini at your local farmer’s market, too.
This bread is packed with lemon and almond flavors. The crumb is perfectly tender and moist. The lemon glaze adds a little extra tartness to this lightly sweet bread. It never lasts long in my house! And, just like a bountiful zucchini plant, this recipe makes enough to share. This recipe yields two loaves, so be sure to share with a friend or neighbor (or two!).
Original publication date: July 26, 2021
Lemon Almond Zucchini Bread is refreshing twist on classic zucchini bread.
2 cups all-purpose flour
1 cup almond flour
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. sea salt
1 cup granulated sugar
Zest of 2 lemons
1 cup extra-virgin olive oil
3 large eggs
2 Tbsp. fresh-squeezed lemon juice, divided
1 tsp. almond extract
2 cups grated fresh zucchini (about 2 small zucchini)
1/2 cup powdered sugar
Sliced toasted almonds, for garnishing (optional)
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