Description
This Lemon Zucchini Bread with Lemon Glaze is a moist, flavorful quick bread combining fresh zucchini and zesty lemons. Enhanced with a sweet-tart lemon glaze, it makes a perfect snack or dessert that balances citrus brightness with a tender crumb.
Ingredients
Scale
Dry Ingredients
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 cups granulated sugar
- 2 cups powdered sugar (for glaze)
Wet Ingredients
- Zest of 2 large lemons
- 3 large eggs
- 1 cup light olive oil (not extra-virgin)
- 1 tablespoon fresh lemon juice (for batter)
- 1 1/2 teaspoons vanilla extract
- 2 cups grated zucchini
- 3 tablespoons fresh lemon juice (for glaze)
Instructions
- Prepare Oven and Pans: Preheat your oven to 325°F and grease and flour two 8 x 4 inch loaf pans to prevent sticking. Set them aside while preparing the batter.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, salt, baking powder, and baking soda to evenly distribute the leavening agents and salt.
- Create Lemon Sugar Mixture: In another large bowl, combine the granulated sugar and lemon zest. Rub them together with your fingers until fragrant to release the lemon oils for enhanced flavor.
- Add Wet Ingredients: To the lemon sugar mixture, add the eggs, light olive oil, fresh lemon juice, and vanilla extract. Stir until smooth and fully combined to create a uniform wet base.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet mixture. Stir until just combined; the batter will be thick. Avoid overmixing to maintain tenderness in the bread.
- Incorporate Zucchini: Gently fold in the grated zucchini until it is evenly distributed throughout the batter.
- Fill Pans and Bake: Pour the batter evenly into the prepared loaf pans. Place them in the preheated oven and bake for 60 to 65 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Bread: Remove the loaves from the oven and set them on a cooling rack. Let them cool in the pans for 15 minutes, then run a knife along the sides to loosen the loaves. Carefully remove from pans and cool completely on the rack.
- Make Lemon Glaze: While the bread cools, whisk together the powdered sugar and fresh lemon juice in a small bowl until smooth and pourable.
- Glaze and Serve: Drizzle the lemon glaze generously over the cooled loaves. Slice and serve to enjoy the bright, sweet-tart flavor combination.
Notes
- Use light olive oil instead of extra virgin to avoid overpowering the lemon flavor.
- Do not overmix the batter to ensure a tender crumb and avoid dense bread.
- Grate zucchini finely and gently squeeze out excess moisture if very watery to prevent sogginess.
- The lemon glaze adds a refreshing contrast and should be applied only after the bread is completely cooled.
- Adjust baking time slightly based on your oven’s performance; toothpick test is the best indicator of doneness.
