Lemon Zucchini Bread for 8 Servings

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt until well combined.
3. In a large bowl, whisk the granulated sugar and lemon zest together to release the citrus oils.
4. Add the eggs, neutral oil, sour cream, lemon juice, and vanilla extract to the sugar mixture and whisk vigorously until smooth and emulsified.
5. Stir the grated zucchini into the wet ingredients until evenly distributed.
6. Gently fold in the dry flour mixture using a spatula until no streaks of flour remain, avoiding overmixing.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
9. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
10. Whisk together powdered sugar, lemon juice, and lemon zest, then drizzle the glaze over the cooled loaf.