Description
This Lemon Zucchini Bread with Lemon Glaze is a moist, tender loaf bursting with fresh citrus flavor. The shredded zucchini keeps the bread soft and moist, while a sweet-tart lemon glaze adds the perfect finishing touch, making it an ideal breakfast or snack option.
Ingredients
For the Bread
- 1½ cups (190g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- Zest of 2 lemons
- 1 cup (130g) grated zucchini, lightly squeezed dry
- ¾ cup (150g) granulated sugar
- 2 large eggs
- ⅓ cup (80ml) vegetable oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
For the Lemon Glaze
- 1 cup (120g) powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease and line a 9×5-inch loaf pan with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and lemon zest until evenly combined.
- Combine Wet Ingredients: In another bowl, whisk together the granulated sugar, eggs, vegetable oil, fresh lemon juice, and vanilla extract until smooth and well incorporated.
- Add Zucchini: Stir the grated zucchini into the wet ingredients, ensuring it’s lightly squeezed to remove excess moisture but still moist.
- Combine Wet and Dry Mixtures: Add the dry ingredients to the wet mixture and gently mix until just combined, being careful not to overmix to maintain the bread’s tenderness.
- Pour Batter and Bake: Pour the batter into the prepared loaf pan, smoothing the top lightly. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Bread: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Prepare Lemon Glaze: In a small bowl, whisk together the powdered sugar, fresh lemon juice, and lemon zest until smooth and pourable.
- Glaze and Serve: Drizzle the lemon glaze over the cooled zucchini bread. Slice and serve once the glaze has set slightly.
Notes
- Do not overmix the batter to avoid a dense texture.
- Lightly squeeze excess moisture from the zucchini, but do not dry it completely to keep the bread moist.
- Store the bread covered at room temperature for up to 3 days for best freshness.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
