There’s never a wrong time for summer-inspired breads, especially ones with secret ingredients! This Lemon Zucchini Bread is infused with cream cheese and other flavors your taste buds will love until the very last slice. It makes a beautiful addition to any brunch menu or a perfect dessert paired with fresh blueberries and whipped cream.

Prep time: 20 minutes
Cook time: 1 hour 45 minutes
Serves 8

Ingredients:

  • 1½ cup flour
  • 1 tsp. baking powder
  • ½ tsp. salt
  • ¾ cup sugar
  • ½ cup oil
  • 2 eggs
  • 4 oz. cream cheese, softened and divided
  • 1 cup zucchini
  • 1 Tb. lemon zest
  • ¼ cup lemon juice, divided
  • ½ cup powdered sugar

Directions:

  • 1

    Preheat the oven to 350°F.

  • 2

    Grease and flour a 9x5” loaf pan.

  • 3

    Grate zucchini until you have 1 cup and set aside.

  • 4

    In a medium bowl, gently stir together the first three ingredients.

  • 5

    In a separate bowl, beat together granulated sugar, oil, eggs and 2 oz. (half) of the cream cheese until blended.

  • 6

    Gradually add dry ingredients, blending into the wet ingredients. Mix well after each addition.

  • 7

    Stir in zucchini, lemon zest and 3 tablespoons of lemon juice.

  • 8

    Pour into the prepared pan and bake for 40-45 minutes or until a toothpick inserted in the center of the bread comes out clean.

  • 9

    Cool for 15 minutes then remove from the pan and cool completely.

  • 10

    Combine powdered sugar, remaining cream cheese and remaining lemon juice until well blended. Drizzle over bread. Once the glaze hardens, slice, serve and enjoy!

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