Lemon Zucchini Bread with Lemon Glaze Recipe
This Lemon Zucchini Bread with Lemon Glaze is a moist and flavorful loaf, combining the fresh zestiness of lemon with the subtle moistness of zucchini. Perfect for a bright, citrusy treat, the bread offers a delightful balance of sweet and tangy flavors, enhanced by a shiny lemon glaze on top. Easy to make and ideal for breakfast, snacks, or dessert.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings 1x
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Bread
- 1 cup white sugar (200 g)
- 1½ – 2 tablespoons lemon zest
- 2 large eggs (room temperature)
- ½ cup canola oil (108 g)
- 1½ teaspoons vanilla extract
- 1½ tablespoons lemon juice
- 2 cups grated zucchini (280 g, about 2 to 2½ medium zucchinis, do not squeeze out excess liquid)
- 1¾ cups flour (219 g, spooned and leveled)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
Lemon Glaze
- ¼ cup sugar
- 3 tablespoons lemon juice
- 1 tablespoon butter (melted)
- Pinch of sea salt (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare it for baking the lemon zucchini bread.
- Prepare Lemon Sugar: Gently massage the lemon zest and sugar together in a small bowl to release lemon oils into the sugar, enhancing the lemon flavor in the bread.
- Beat Eggs: Using an electric mixer, beat the eggs until they become light and frothy, which helps to incorporate air and provide structure.
- Combine Wet Ingredients: Add the lemon sugar mixture, canola oil, lemon juice, and vanilla extract to the beaten eggs and blend until the mixture is smooth and evenly incorporated.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, salt, baking soda, and baking powder to ensure the leavening agents are evenly distributed.
- Combine Wet and Dry: Add the dry ingredients to the wet ingredients, stirring only until just combined to avoid over-mixing. Then fold in the grated zucchini gently.
- Prepare Loaf Pan: Line a standard 9×5 inch loaf pan with parchment paper to prevent sticking, then pour the batter evenly into the pan.
- Bake: Bake the loaf in the preheated oven for about 50 minutes to 1 hour, or until a toothpick inserted into the center comes out clean. Once done, let cool for ten minutes on a cooling rack.
- Make Lemon Glaze: While the bread cools, whisk together the sugar, lemon juice, and melted butter for the glaze. Microwave the mixture for 10-15 seconds, then stir until the sugar is completely dissolved.
- Glaze and Cool: Remove the loaf from the pan and brush the lemon glaze evenly over the top of the bread. Allow the loaf to cool completely before serving to let the glaze set.
Notes
- Do not squeeze out excess liquid from the grated zucchini; it helps keep the bread moist.
- If doubling the recipe, adjust sugar quantities carefully as noted (see original 200g sugar).
- Use room temperature eggs for better mixing.
- Parchment paper lining helps with easy removal and cleanup.
- Allow the bread to cool completely after glazing for best texture and flavor.
Keywords: lemon zucchini bread, lemon glaze, zucchini bread, lemon bread, moist bread, easy baking recipe, citrus bread
