Lemon Glazed Zucchini Bread

🕒 Prep: 15 min
🔥 Cook: 55 min
🍽 Serves: 8
★★★★★
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Lemon Glazed Zucchini Bread is a delightful twist on a classic favorite, bringing together the freshness of zucchini with a bright lemon glaze. Perfect for any season, this bread is a flavorful way to use up that extra zucchini from your garden or grocery run.

Ingredients for Lemon Glazed Zucchini Bread

All-purpose flour forms the base of the bread, providing structure. Baking soda and baking powder are key for leavening, ensuring the bread rises nicely. A pinch of salt enhances all the flavors. A dash of ground cinnamon adds a warm, comforting note.

Unsalted butter and vegetable oil together give the bread a moist and tender crumb. Granulated sugar sweetens the bread, while a large egg helps bind everything together. Vanilla extract adds a hint of depth and aroma.

Grated zucchini keeps the bread moist and adds a subtle earthiness. The zest of one lemon and a tablespoon of lemon juice infuse the bread with a refreshing citrus flavor. Chopped walnuts contribute a lovely crunch and nutty taste.

For the glaze, powdered sugar and a couple of tablespoons of lemon juice come together to create a sweet, tangy drizzle that perfectly complements the bread.

Tips & Tricks

  • Make sure to grate the zucchini finely for a smoother texture.
  • Squeeze out any excess moisture from the zucchini to prevent a soggy loaf.
  • For a nuttier flavor, toast the walnuts before adding them to the batter.
  • Double the glaze recipe if you prefer a thicker, more generous drizzle.

Serving Suggestions

Enjoy this bread slightly warm with a pat of butter for breakfast. It's also delightful as an afternoon snack with a cup of herbal tea. For dessert, pair it with a scoop of vanilla ice cream for a refreshing treat.

Frequently Asked Questions

Can I use whole wheat flour instead of all-purpose flour?
Yes, but the texture will be denser. Consider using half all-purpose and half whole wheat for a lighter loaf.
How do I store leftover zucchini bread?
Wrap it tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Lemon Glazed Zucchini Bread Recipe Walkthrough

First things first, preheat your oven to 350°F (175°C). Grab a 9x5-inch loaf pan and grease it well. This step ensures your bread slips out easily after baking.

In a medium bowl, whisk together the dry ingredients: flour, baking soda, baking powder, salt, and cinnamon. Set this bowl aside for now.

In a larger bowl, mix the melted butter, vegetable oil, and sugar until they're well combined. Add the egg and vanilla extract, stirring until smooth.

Now, gradually add the dry ingredients to your wet mixture. Stir gently until just combined – overmixing can make the bread tough.

Carefully fold in the grated zucchini, lemon zest, lemon juice, and walnuts. Pour the batter into your prepared loaf pan and smooth out the top with a spatula.

Bake in your preheated oven for 50-55 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean.

Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

For the glaze, simply whisk together the powdered sugar and lemon juice. Drizzle it over the cooled bread before serving.

Why You'll Love This Recipe

  • Quick and easy to prepare, even for a beginner.
  • A perfect balance of sweetness and citrus zing.
  • Moist, tender, and packed with flavor.
  • A sneaky way to include more veggies in your diet.
  • Great for breakfast, a snack, or dessert.

Ingredients

1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 cup unsalted butter, melted
1/4 cup vegetable oil
3/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 cup grated zucchini
zest of 1 lemon
1 tablespoon lemon juice
1/2 cup chopped walnuts
1 cup powdered sugar
2 tablespoons lemon juice

Step-by-step Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
3. In a large bowl, combine the melted butter, vegetable oil, and granulated sugar. Mix until well combined.
4. Add the egg and vanilla extract to the wet ingredients and mix until smooth.
5. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
6. Fold in the grated zucchini, lemon zest, lemon juice, and chopped walnuts.
7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
8. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
10. For the glaze, whisk together the powdered sugar and lemon juice until smooth. Drizzle over the cooled bread before serving.

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