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Lemon Zucchini Bread with Lemon Glaze Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 65 reviews
  • Author: Stacy
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 5 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 24 servings (slices) 1x
  • Category: Baked Goods
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Delicious and moist Lemon Zucchini Bread combines fresh zucchini and zesty lemons for a flavorful twist on classic quick bread. Topped with a tangy lemon glaze, this bread is perfect for breakfast, snacks, or dessert.

Ingredients

Units Scale

For the Bread:

  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 cups granulated sugar
  • Zest of 2 large lemons
  • 3 large eggs
  • 1 cup light olive oil (not extra-virgin)
  • 1 tablespoon fresh lemon juice
  • 1 1/2 teaspoons vanilla extract
  • 2 cups grated zucchini

For the Lemon Glaze:

  • 2 cups powdered sugar
  • 3 tablespoons fresh lemon juice

Instructions

  1. Prepare Oven and Pans: Preheat your oven to 325°F. Grease and flour two 8 x 4 inch loaf pans to prevent sticking and set them aside while you prepare the batter.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, salt, baking powder, and baking soda. This ensures even distribution of the leavening agents and salt.
  3. Create Lemon Sugar Mixture: In another large bowl, combine the granulated sugar and lemon zest. Rub them together with your fingers until fragrant to release the oils and enhance the lemon flavor.
  4. Add Wet Ingredients: To the lemon sugar mixture, add the eggs, light olive oil, fresh lemon juice, and vanilla extract. Stir until smooth and fully combined, ensuring an even base for the batter.
  5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet mixture. Stir until just combined; the batter should be thick. Avoid overmixing to maintain a tender crumb.
  6. Incorporate Zucchini: Gently fold in the grated zucchini until evenly distributed throughout the batter.
  7. Fill Pans and Bake: Pour the batter evenly into the prepared loaf pans. Place them in the oven and bake for 60-65 minutes, or until a toothpick inserted in the center comes out clean.
  8. Cool Bread: Remove the loaves from the oven and set them on a cooling rack. Let them cool in the pans for 15 minutes. Then, run a knife along the sides, carefully remove the loaves from the pans, and cool completely on the rack.
  9. Make Lemon Glaze: While the bread cools, whisk together powdered sugar and fresh lemon juice in a small bowl until smooth and pourable.
  10. Glaze and Serve: Drizzle the lemon glaze over the cooled loaves. Slice and serve to enjoy the perfect balance of sweet and tart flavors.

Notes

  • Use light olive oil instead of extra-virgin to avoid overpowering the delicate lemon flavor.
  • Make sure to grate the zucchini finely and squeeze out excess moisture to prevent soggy bread.
  • Bake until a toothpick inserted comes out clean to ensure the bread is fully cooked.
  • The glaze adds a refreshing tartness and sweetness – adjust lemon juice quantity to taste.
  • Store leftover bread wrapped at room temperature for up to 3 days or refrigerate for up to a week.

Nutrition

  • Serving Size: 1 slice (1/24th of loaf)
  • Calories: 210
  • Sugar: 16g
  • Sodium: 190mg
  • Fat: 10g
  • Saturated Fat: 1.4g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 1.5g
  • Protein: 3g
  • Cholesterol: 40mg

Find it online: https://recipever.com/lemon-zucchini-bread-with-lemon-glaze-recipe/