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Lemon Zucchini Bread with Lemon Glaze Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 142 reviews
  • Author: Bertha
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 5 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 24 slices
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Description

This Lemon Zucchini Bread is a moist and flavorful American classic, combining the freshness of lemon zest and juice with tender grated zucchini. Baked to perfection and topped with a tangy lemon glaze, it offers a delightful balance of sweet and citrusy notes, making it a perfect treat for breakfast, snack, 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. Preheat and Prepare Pans: Preheat your oven to 325 degrees F. Grease and flour two 8 x 4 inch loaf pans thoroughly and set aside to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, salt, baking powder, and baking soda until evenly combined. Set aside for later use.
  3. Create Lemon Sugar Mixture: In another large bowl, combine the granulated sugar with the lemon zest. Rub them together with your fingers until the mixture becomes aromatic, releasing the lemon oils.
  4. Combine Wet Ingredients: To the lemon sugar mixture, add the eggs, light olive oil, fresh lemon juice, and vanilla extract. Stir well until the mixture is smooth and fully combined.
  5. Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet mixture, stirring gently until just combined; the batter will be thick, which is expected.
  6. Add Zucchini: Fold in the 2 cups of grated zucchini evenly into the batter to add moisture and texture.
  7. Pour Batter and Bake: Divide the batter evenly between the prepared loaf pans, smoothing the tops. Bake in the preheated oven for 60-65 minutes, or until a tester inserted in the center comes out clean.
  8. Cool in Pans: Remove the loaves from the oven and place on a cooling rack for about 15 minutes. Then, loosen the edges with a knife and carefully remove them from the pans.
  9. Cool Completely: Let the loaves cool completely on the rack before adding the glaze to ensure it sets properly.
  10. Prepare Lemon Glaze: While the bread cools, whisk together powdered sugar and fresh lemon juice in a small bowl until smooth and pourable.
  11. Glaze and Serve: Drizzle the lemon glaze evenly over the cooled loaves. Slice and serve to enjoy the fresh lemon-zucchini flavor combination.

Notes

  • Light olive oil is recommended over extra-virgin for a milder flavor that doesn’t overpower the lemon taste.
  • Grate zucchini finely and gently squeeze out excess moisture if necessary to avoid soggy bread.
  • Ensure the bread cools completely before glazing to prevent the glaze from melting.
  • Use fresh lemon zest and juice for the best citrus flavor.
  • Store bread covered at room temperature for up to 3 days or refrigerate for up to a week.

Nutrition

  • Serving Size: 1 slice (1/24th of recipe)
  • Calories: 210
  • Sugar: 15g
  • Sodium: 130mg
  • Fat: 10g
  • Saturated Fat: 1.5g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 45mg

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