Lemon Zucchini Bread with Lemon Glaze Recipe

If you’re on the hunt for a treat that feels like sunshine wrapped up in a slice, this Lemon Zucchini Bread with Lemon Glaze Recipe is your answer. It’s a moist, tender loaf bursting with fresh lemon flavor and studded with tender zucchini for subtle earthiness. The tangy lemon glaze on top takes it to the next level, balancing sweetness and tartness that keeps you reaching for just one more slice. Whether for breakfast, a snack, or a cheerful dessert, this bread will quickly become one of your go-to favorites — I promise it’s pure happiness baked right in.

Ingredients You’ll Need

Don’t be intimidated by a long ingredient list—every item here is straightforward, accessible, and plays a crucial role in crafting this flavorful Lemon Zucchini Bread with Lemon Glaze Recipe. Each ingredient contributes to the bread’s perfect texture, bright taste, or irresistible aroma, so gathering them sets you up for a truly delicious result.

• 3 cups all-purpose flour: The backbone of the bread, giving it structure and crumb.
• 1 teaspoon salt: Enhances all the flavors by balancing sweetness.
• 1 teaspoon baking soda: Helps the bread rise and stay tender.
• 1 teaspoon baking powder: Works with baking soda to create a light, fluffy texture.
• 2 cups granulated sugar: Sweetens generously while allowing the lemon to shine.
• Zest of 2 large lemons: Loaded with citrus oils, it gives the bread its fresh lemony aroma and bright flavor.
• 3 large eggs: Bind the ingredients and add richness to the loaf.
• 1 cup light olive oil (not extra-virgin): Keeps the bread moist without overpowering the delicate flavors.
• 1 tablespoon fresh lemon juice: Boosts the lemon flavor with a natural zing.
• 1 1/2 teaspoons vanilla extract: Adds subtle warmth and depth.
• 2 cups grated zucchini: Keeps the bread incredibly moist and tender while adding a touch of earthiness.
• 2 cups powdered sugar: For the luscious lemon glaze that complements the loaf.
• 3 tablespoons fresh lemon juice: Mixed into the powdered sugar to create a smooth, tangy glaze.

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 thoroughly to ensure the bread doesn’t stick. Setting your pans aside now means you’ll have everything ready once the batter is mixed.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together all-purpose flour, salt, baking powder, and baking soda. This crucial step ensures the leavening agents and salt are evenly distributed, which helps your bread rise perfectly and taste balanced.

Step 3: Create Lemon Sugar Mixture

In a separate large bowl, combine the granulated sugar and lemon zest. Rub them together between your fingers until the mixture is fragrant. This releases the natural oils from the lemon zest, amping up that fresh citrus flavor that makes this recipe truly special.

Step 4: Add Wet Ingredients

To the lemon sugar mixture, add the eggs, light olive oil, fresh lemon juice, and vanilla extract. Stir everything together until the mixture is smooth and homogenous. This step forms the flavorful liquid base of your batter, ensuring each slice is moist and aromatic.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture. Stir gently until just combined—resist the urge to overmix. Overmixing can make the bread tough instead of tender, so keep it light and easy for that perfect crumb.

Step 6: Incorporate Zucchini

Fold in the grated zucchini carefully until it’s evenly spread throughout the batter. These little green shreds are the secret to the bread’s irresistible moistness without overpowering the bright lemon flavor.

Step 7: Fill Pans and Bake

Divide the batter evenly between your prepared loaf pans. Place them in the oven and bake for 60-65 minutes. You’ll know it’s done when a toothpick poked into the loaf’s center comes out clean or with just a few moist crumbs attached.

Step 8: Cool Bread

Once baked, remove the loaf pans from the oven and let them cool on a rack for about 15 minutes. Run a knife along the edges to loosen each loaf before carefully removing them from the pans. Allow the bread to cool completely on the rack, which makes glazing easier and prevents the glaze from melting into the bread.

Step 9: Make Lemon Glaze

While the bread is cooling, whisk the powdered sugar and fresh lemon juice together in a small bowl. Stir until the glaze is smooth and pourable, the perfect finishing touch for this Lemon Zucchini Bread with Lemon Glaze Recipe.

Step 10: Glaze and Serve

Drizzle the tangy lemon glaze generously over the cooled loaves. Once it sets, slice and serve to enjoy an unbeatable combination of sweet, tart, and moist flavors that is utterly addictive.

How to Serve Lemon Zucchini Bread with Lemon Glaze Recipe

Garnishes

Sprinkle a few thin lemon slices or a little extra lemon zest on top of the glaze for added brightness and cheerful presentation. A dusting of powdered sugar is also lovely if you want a delicate, snowy finish that contrasts beautifully with the yellow glaze.

Side Dishes

This bread pairs wonderfully with a dollop of whipped cream or a spread of cream cheese for a rich, luscious treat. For breakfast or brunch, consider serving it alongside fresh berries or a light fruit salad to keep the meal fresh and vibrant.

Creative Ways to Present

You can turn this loaf into charming mini muffins for individual servings at gatherings. Another fun idea is to create dessert “sandwiches” by spreading lemon-infused mascarpone between slices, making a delightful handheld treat that wows with flavor.

Make Ahead and Storage

Storing Leftovers

Once cooled and glazed, keep any leftover bread in an airtight container at room temperature for up to three days. This helps maintain its delightful moistness and prevents the glaze from drying out.

Freezing

If you want to extend its life, you can freeze the bread wrapped tightly in plastic wrap and foil for up to two months. When ready to enjoy, thaw overnight in the refrigerator or at room temperature for a few hours before serving.

Reheating

Freshen slices by warming them in a toaster oven or microwave for a few seconds. Reheating brings back the bread’s soft texture and enhances the fragrant lemon scent, making each bite taste freshly baked.

FAQs

Can I substitute the olive oil with another type of oil?

Absolutely! You can use vegetable oil, canola oil, or even melted coconut oil. Just choose a light-flavored oil to keep the lemon flavor front and center.

Do I need to peel the zucchini before grating?

No need to peel! The skin is thin and soft, and it adds lovely color and nutrients to your bread.

What if I don’t have fresh lemons for the zest and juice?

Fresh lemons are best for this recipe to get the bright, vibrant flavor, but bottled lemon juice can be used in a pinch. Lemon zest is harder to substitute, so try to find fresh lemons if possible.

Can I make this bread gluten-free?

Yes, by swapping the all-purpose flour for a gluten-free baking blend. Ensure your blend includes xanthan gum or another binder for the best texture.

How thick should I grate the zucchini?

Grate on the medium side of your grater for an ideal balance between texture and moisture—too finely grated zucchini can make the batter watery.

Final Thoughts

There’s something truly magical about this Lemon Zucchini Bread with Lemon Glaze Recipe. It’s a perfect harmony of fresh citrus brightness and tender zucchini moisture wrapped in one luscious loaf. Sharing it with family or friends always brings smiles, and honestly, it’s so delicious you’ll want to keep a batch in the freezer for unexpected guests or those days when you need an instant pick-me-up. Give it a go—you’ll fall in love at the first slice!

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