Lemon zucchini bread is a delightful twist on the classic quick loaf, bringing together the refreshing zing of lemon and the moistness of zucchini. It’s perfect for breakfast, a snack, or dessert. This recipe produces a deliciously sweet bread with a tangy glaze that will have everyone coming back for more.
Why make this recipe
This glazed lemon zucchini bread is not only moist and flavorful, but it also incorporates vegetables, making it a subtly healthier treat. The brightness of lemon enhances the flavors, while the zucchini keeps the bread tender. Whether you’re indulging yourself or sharing with friends and family, this delightful loaf is guaranteed to please.
Ingredients
- 1.5 cups all-purpose flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 3/4 tsp baking powder
- 3/4 cup granulated sugar
- 1.5 tsp lemon zest
- 2 large eggs (room temperature)
- 1/2 cup vegetable oil
- 1 tbsp lemon juice
- 1 cup zucchini (finely grated and squeezed dry)
- 1/2 tsp vanilla extract
- 1 cup icing sugar (sifted)
- 4.5 tsp lemon juice
How to make it
- Preheat your oven to 350°F (175°C).
- In a bowl, combine the flour, salt, baking soda, and baking powder. Set it aside.
- In another bowl, mix the sugar and lemon zest together until the sugar becomes fragrant.
- Beat in the eggs one by one, followed by the vegetable oil and lemon juice.
- Stir in the grated zucchini and vanilla extract until well combined.
- Gradually add the dry mixture to the wet ingredients, mixing just until everything is moist. Avoid overmixing.
- Pour the batter into a greased loaf pan.
- Bake in the preheated oven for about 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- For the glaze, whisk together the sifted icing sugar and lemon juice until smooth. Drizzle over the cooled bread.
How to serve it
Slice the glazed lemon zucchini bread and serve it at room temperature. It’s wonderful on its own or with a little butter. You can enjoy it as a light breakfast, a snack with tea, or a sweet dessert after a meal.
How to store it
Store your lemon zucchini bread in an airtight container at room temperature for up to three days. If you want to keep it longer, you can wrap it in foil or plastic wrap and place it in the refrigerator for up to a week. It can also be frozen for up to three months—just make sure to wrap it well!
Helpful tips
- Be sure to squeeze the grated zucchini to remove excess moisture. This will help your bread maintain a good texture.
- Use fresh lemons for zest and juice for the best flavor.
- If you want an extra lemony flavor, you can add more lemon zest to the batter.
Optional variations
- You can add nuts such as walnuts or pecans for a delightful crunch.
- Consider folding in chocolate chips for a sweeter treat.
- If you enjoy spices, try adding a dash of cinnamon or nutmeg to the batter for added warmth.
Frequently asked questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour, but the texture may be denser.
How can I tell when the bread is done baking?
Insert a toothpick into the center of the loaf; it should come out clean or with a few moist crumbs.
Can I use frozen zucchini in this recipe?
Yes, but make sure to thaw and thoroughly drain the zucchini before using it to avoid excess moisture.
