why make this recipe
Glazed Lemon Zucchini Bread is a delightful treat that combines the fresh taste of zucchini with the zesty brightness of lemon. It’s a great way to use up extra zucchini from your garden or local market. The glaze adds a sweet and tangy finish, making this bread perfect for breakfast, snacks, or dessert. Plus, it’s simple to make, making it a favorite for bakers of all skill levels.
how to make Glazed Lemon Zucchini Bread
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup grated zucchini
- 1/4 cup lemon juice
- Zest of 1 lemon
- 1 cup powdered sugar
- 2 tablespoons lemon juice (for glaze)
Directions
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- In a bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- In another bowl, mix the granulated sugar, brown sugar, oil, eggs, vanilla extract, grated zucchini, lemon juice, and lemon zest until well combined.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack.
- For the glaze, mix powdered sugar with lemon juice until smooth and drizzle over the cooled bread.
how to serve Glazed Lemon Zucchini Bread
This bread is best served slightly warm or at room temperature. You can enjoy it plain or with a slice of butter on top. It pairs wonderfully with a cup of tea or coffee, making it a perfect addition to your afternoon snack or brunch spread.
how to store Glazed Lemon Zucchini Bread
Store the Glazed Lemon Zucchini Bread in an airtight container at room temperature for up to three days. If you want to keep it longer, wrap it tightly in plastic wrap and place it in the fridge, where it can last for up to a week. For longer storage, you can freeze the bread for up to three months. Make sure to thaw it completely before serving.
tips to make Glazed Lemon Zucchini Bread
- Be sure to squeeze out excess moisture from the grated zucchini for the best texture.
- Lemon zest is key for that fresh flavor, so don’t skip it!
- If you prefer, you can use whole wheat flour for a healthier twist.
- Experiment with adding nuts or chocolate chips to the batter for extra flavor.
variation
You can try using other citrus fruits like orange or lime instead of lemon for a different flavor profile. Adding nuts or dried fruits like cranberries can also give the bread a nice crunch and sweetness.
FAQs
Q: Can I make this bread without eggs?
A: Yes, you can use a flax egg or applesauce as a substitute for eggs.
Q: What can I use instead of vegetable oil?
A: You can use melted coconut oil or unsweetened applesauce for a healthier option.
Q: Can I freeze the bread after baking?
A: Yes, you can freeze the bread. Just wrap it tightly in plastic wrap and foil before freezing.
Glazed Lemon Zucchini Bread
Ingredients
Method
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- In a bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- In another bowl, mix the granulated sugar, brown sugar, oil, eggs, vanilla extract, grated zucchini, lemon juice, and lemon zest until well combined.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack.
- For the glaze, mix powdered sugar with lemon juice until smooth and drizzle over the cooled bread.