Lemon Glazed Zucchini Bread
Lemon Glazed Zucchini Bread is a light, moist loaf that combines the savory depth of zucchini with the tangy sweetness of lemon glaze. This easy-to-make recipe is perfect for breakfast, an afternoon snack, or as a light dessert. It features simple ingredients that come together to create a perfectly balanced, tender bread topped with a fresh lemon glaze that adds an irresistible citrusy touch.
Equipment
- 1 9x5-inch loaf pan
- 1 medium mixing bowl
- 1 large mixing bowl
- 1 whisk
- 1 spatula or wooden spoon
- 1 box grater or food processor (for grating zucchini)
- 1 small bowl for the glaze
- 1 sifter (optional, for powdered sugar)
Ingredients
For the Zucchini Bread:
- 1 ½ cups 180g all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 2 large eggs
- 1 cup 200g granulated sugar
- 1 teaspoon vanilla extract
- ½ cup 120ml vegetable oil
- 1 ½ cups 150g grated zucchini (about 1 medium zucchini)
For the Lemon Glaze:
- 1 cup 120g powdered sugar
- 2 tablespoons 30ml fresh lemon juice (about 1 lemon)
- 1 teaspoon lemon zest from 1 lemon
- A pinch of salt
Instructions
- Prep the Zucchini: Grate the zucchini and squeeze out excess moisture using a clean kitchen towel or paper towels. Set aside.
- Mix Dry Ingredients: In a medium-sized bowl, whisk together the flour, baking soda, salt, and cinnamon.
- Mix Wet Ingredients: In a large bowl, whisk together the eggs and sugar until smooth. Add the vegetable oil, vanilla extract, and grated zucchini. Stir until combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, folding gently until just combined.
- Bake: Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and pour the batter into the pan. Bake for 50-60 minutes, or until a toothpick comes out clean from the center.
- Cool: Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare the Lemon Glaze: While the bread cools, whisk together powdered sugar, lemon juice, lemon zest, and a pinch of salt until smooth.
- Glaze the Bread: Once the bread is cool, drizzle the glaze over the top, allowing it to drip down the sides. Let the glaze set before slicing.
Notes
Recipe Notes:
- Zucchini Moisture: Be sure to squeeze out the excess moisture from the zucchini to avoid a soggy loaf.
- Glaze Consistency: Adjust the glaze thickness by adding more lemon juice if it's too thick or more powdered sugar if it's too runny.
- Storage: Store leftover bread in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
- Add-ins: Feel free to add chopped walnuts, raisins, or chocolate chips for extra flavor and texture.
- Baking Tip: For even baking, make sure to check the bread with a toothpick after 50 minutes. If it's still wet, bake in 5-minute increments until fully cooked.