Description
This Lemon Zucchini Bread with Lemon Glaze is a moist, tender quick bread bursting with fresh citrus flavor. Shredded zucchini keeps the loaf soft and adds moisture without overpowering the lemony taste, while the sweet-tart lemon glaze provides the perfect finishing touch for a delightful breakfast or snack.
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 the oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan for easy removal of the bread.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and lemon zest until evenly combined.
- Combine Wet Ingredients: In a separate bowl, whisk together the granulated sugar, eggs, vegetable oil, fresh lemon juice, and vanilla extract until smooth.
- Add Zucchini: Stir the grated zucchini into the wet ingredients until evenly distributed.
- Combine Wet and Dry Mixtures: Add the dry ingredients to the wet mixture and gently fold together until just combined. Avoid overmixing to keep the bread tender.
- Pour Batter and Bake: Pour the batter into the prepared loaf pan and spread evenly. Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Bread: Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Prepare Lemon Glaze: While the bread cools, whisk together powdered sugar, fresh lemon juice, and lemon zest until smooth and pourable.
- Glaze and Serve: Drizzle the lemon glaze over the cooled bread and allow it to set before slicing and serving.
Notes
- Do not overmix the batter to maintain a tender texture.
- Lightly squeeze the zucchini to remove excess moisture but do not dry it out 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
