why make this recipe
Glazed Lemon Zucchini Bread is a delightful treat that brings together the fresh flavors of lemon and zucchini. This bread is moist and tender, making it an excellent addition to your breakfast or snack time. The light lemon glaze adds a sweet finish that makes each bite special. Plus, it’s an easy way to sneak some veggies into your diet!
how to make Glazed Lemon Zucchini Bread
Ingredients:
- 1 ½ cups grated zucchini
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- Zest of 1 lemon
- ¼ cup fresh lemon juice
- 1 cup powdered sugar (for glaze)
Directions:
- Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
- In a large bowl, beat the eggs and then add the sugar, vegetable oil, and vanilla extract. Mix until smooth.
- Stir in the grated zucchini, lemon zest, and lemon juice. Combine well.
- In another bowl, mix the flour, baking powder, baking soda, and salt. Gradually add this dry mix to the wet ingredients, stirring just until combined.
- Pour the batter into the prepared loaf pan. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
- For the glaze, mix the powdered sugar with a few tablespoons of lemon juice until smooth. Drizzle it over the cooled bread.
how to serve Glazed Lemon Zucchini Bread
You can serve Glazed Lemon Zucchini Bread plain or with a dollop of cream cheese spread for extra flavor. It pairs wonderfully with tea or coffee for a delightful afternoon treat. Slices of this bread also make a great breakfast option.
how to store Glazed Lemon Zucchini Bread
To store Glazed Lemon Zucchini Bread, wrap it tightly in plastic wrap or aluminum foil. Keep it in a cool, dry place for up to 3 days. For longer storage, place it in the refrigerator for about a week or freeze it for up to three months. Just make sure to wrap it well to prevent freezer burn.
tips to make Glazed Lemon Zucchini Bread
- Grate the zucchini and squeeze out excess moisture with a clean towel for a better texture.
- Use fresh lemon juice and zest for the best flavor.
- If you like nuts, consider adding chopped walnuts or pecans to the batter for extra crunch.
variation
If you want to add a twist to the recipe, you can mix in chocolate chips or dried cranberries to the batter. This adds a unique flavor and makes the bread even more delicious!
FAQs
Can I use yellow squash instead of zucchini?
Yes, yellow squash can be used in place of zucchini, and it will give a similar texture and flavor.
Can I make this bread gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free flour blend. Make sure the blend has a binding agent like xanthan gum.
How do I know when the bread is done baking?
Insert a toothpick into the center of the bread. If it comes out clean or with a few crumbs, the bread is ready. If it’s wet, bake it a bit longer.
