Lemon Zucchini Bread with Lemon Glaze Recipe

If you’re looking for a delightfully moist and zesty treat, this Lemon Zucchini Bread with Lemon Glaze Recipe is your new go-to. Combining the fresh brightness of lemon with the subtle earthiness of zucchini, this bread boasts a tender crumb that’s both satisfying and refreshing. The sweet lemon glaze on top adds just the right hint of tartness, making every bite a harmonious blend of flavors that feels like sunshine on your palate. Whether for breakfast, a snack, or a cheerful dessert, this recipe is sure to become a beloved staple in your baking repertoire.

Ingredients You’ll Need

These ingredients are wonderfully simple yet thoughtfully chosen to create a bread that’s bursting with flavor and fantastic texture. Each component plays a unique role, from the flour giving structure, to the fresh lemon zest lighting up each bite, and the zucchini adding moisture and tenderness.

• 3 cups all-purpose flour: The foundation that gives your bread its wonderful structure and crumb.
• 1 teaspoon salt: A small but essential touch to enhance all the flavors.
• 1 teaspoon baking soda: Helps the bread rise and keeps it tender.
• 1 teaspoon baking powder: Adds extra lift for the perfect fluffy texture.
• 2 cups granulated sugar: Sweetens the bread and works beautifully with the lemon zest.
• Zest of 2 large lemons: Provides vibrant citrus aroma and flavor that makes this bread unforgettable.
• 3 large eggs: Bind the ingredients and add richness.
• 1 cup light olive oil (not extra-virgin): Adds moisture without overpowering the lemony notes.
• 1 tablespoon fresh lemon juice: Boosts the fresh lemon flavor and balances the sweetness.
• 1 1/2 teaspoons vanilla extract: Rounds out the flavor profile with subtle warmth.
• 2 cups grated zucchini: Keeps the bread moist and adds a mild, pleasant texture.
• 2 cups powdered sugar: For that perfect sweet glaze finish.
• 3 tablespoons fresh lemon juice: Mixed with powdered sugar to create the lemon glaze for a final zingy touch.

How to Make Lemon Zucchini Bread with Lemon Glaze Recipe

Step 1: Prepare Oven and Pans

Start by preheating your oven to 325°F. Grease and flour two 8 x 4 inch loaf pans to ensure your lemon zucchini bread doesn’t stick and comes out clean and beautiful.

Step 2: Mix Dry Ingredients

In a large mixing bowl, whisk together the flour, salt, baking powder, and baking soda. This step ensures that the leavening agents are evenly distributed, which helps your bread rise just right and have a tender crumb.

Step 3: Create Lemon Sugar Mixture

In another bowl, combine the granulated sugar with the fragrant lemon zest. Use your fingers to rub the zest into the sugar until wonderfully aromatic—the secret to infusing the bread with fresh lemon flavor.

Step 4: Add Wet Ingredients

To your lemon sugar mix, add the eggs, light olive oil, fresh lemon juice, and vanilla extract. Stir everything together until smooth and well combined. This mixture is your flavorful wet base that will make the bread rich and moist.

Step 5: Combine Wet and Dry Ingredients

Gradually incorporate the dry ingredient mixture into the wet ingredients. Stir just until combined; your batter should be thick and luscious. Avoid overmixing to keep the bread’s texture tender and soft.

Step 6: Incorporate Zucchini

Gently fold in the grated zucchini, distributing it evenly throughout the batter. The zucchini adds moisture and a subtle texture without overpowering the zesty lemon flavor that defines this bread.

Step 7: Fill Pans and Bake

Divide the batter evenly between the prepared loaf pans and smooth the tops. Bake for 60 to 65 minutes, or until a toothpick inserted in the center comes out clean. Your kitchen will soon smell like a lemony dream.

Step 8: Cool Bread

Remove the bread from the oven and place the pans on a cooling rack. Let the loaves cool in the pans for 15 minutes, then carefully run a knife around the edges and transfer them to the rack to cool completely.

Step 9: Make Lemon Glaze

While the bread cools, whisk together powdered sugar and fresh lemon juice until smooth and pourable. This glaze is the crowning touch, adding a perfect balance of tangy-sweet that brings the whole loaf to life.

Step 10: Glaze and Serve

Drizzle the lemon glaze over the cooled loaves, letting it cascade down the sides beautifully. Slice and serve your Lemon Zucchini Bread with Lemon Glaze Recipe to enjoy the stunning blend of flavors and textures.

How to Serve Lemon Zucchini Bread with Lemon Glaze Recipe

Garnishes

Elevate your slices with fresh lemon zest or a sprinkling of finely chopped pistachios for a delightful crunch and a pop of color. Adding edible flowers like pansies can turn a simple loaf into a showstopper for brunch or afternoon tea.

Side Dishes

This bread pairs beautifully with a cup of hot tea or freshly brewed coffee. For a heartier spread, serve alongside whipped cream cheese or a simple cream cheese frosting to complement the citrus zing with creamy richness.

Creative Ways to Present

For parties, consider slicing the bread into bite-sized cubes and serving them with toothpicks alongside a lemon yogurt dip. You can also stack slices with layers of mascarpone and fresh berries for a stunning layered dessert that’s as pretty as it is delicious.

Make Ahead and Storage

Storing Leftovers

Wrap your leftover lemon zucchini bread tightly in plastic wrap or store it in an airtight container to keep it moist. It will stay fresh at room temperature for up to three days—perfect for quick snacks throughout the week.

Freezing

Want to enjoy this treat later? Wrap the fully cooled bread tightly in plastic wrap and then in aluminum foil to avoid freezer burn. Frozen lemon zucchini bread will keep perfectly for up to three months. When ready, thaw overnight in the fridge.

Reheating

To bring back that just-baked warmth, pop a slice of lemon zucchini bread into a toaster oven or microwave for a few seconds. Freshen up the glaze with a tiny drizzle of lemon juice and powdered sugar if needed for that extra zing.

FAQs

Can I use regular olive oil instead of light olive oil?

Regular olive oil has a more robust flavor that can sometimes overpower the lemon’s brightness. Light olive oil is preferred because of its mild taste that lets the lemon shine, but if you only have extra-virgin, use it sparingly.

Do I need to peel the zucchini before grating?

No need to peel the zucchini! The skin adds beautiful color and extra nutrients. Just make sure to grate it finely and gently squeeze out any excess moisture if it feels too wet.

Can I substitute lemon juice with lime juice in the glaze?

Absolutely! Lime juice will give the glaze a different citrus flair, making the bread taste lively and fresh in a new way. It’s a fun variation to try if you love experimenting.

Why is it important not to overmix the batter?

Overmixing develops gluten in the flour, which can make your bread dense and tough. Mixing just until combined keeps the crumb tender and moist, which is exactly what you want in this lemon zucchini bread.

Can this recipe be made into muffins instead of loaves?

Definitely! Just divide the batter into a greased or lined muffin tin and bake at 325°F for about 22-25 minutes. Keep an eye on them; muffins will bake faster than loaves but keep all that amazing lemon zucchini goodness.

Final Thoughts

Baking this Lemon Zucchini Bread with Lemon Glaze Recipe is like inviting a burst of sunshine into your kitchen. It’s bright, fresh, and so wonderfully moist that it’s hard not to love. Whether you’re baking for company or a cozy weekend treat, this bread promises to bring smiles and satisfying bites with every slice. So grab your ingredients and get ready to make this delightful lemony treasure a new favorite in your home!

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