Description
This Lemon Zucchini Bread with Lemon Glaze is a moist and flavorful quick bread that balances the freshness of lemon zest and juice with the delicate texture of grated zucchini. Baked to perfection and topped with a tangy lemon glaze, it makes a delightful treat perfect for breakfast, snack, or dessert.
Ingredients
Scale
Dry Ingredients
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
Wet & Flavor Ingredients
- 2 cups granulated sugar
- Zest of 2 large lemons
- 3 large eggs
- 1 cup light olive oil (not extra-virgin)
- 1 tablespoon fresh lemon juice
- 1 1/2 teaspoons vanilla extract
- 2 cups grated zucchini
Lemon Glaze
- 2 cups powdered sugar
- 3 tablespoons fresh lemon juice
Instructions
- Prepare Oven and Pans: Preheat your oven to 325°F. Grease and flour two 8 x 4 inch loaf pans to prevent sticking and set them aside.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, salt, baking soda, and baking powder to ensure even distribution.
- 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 lemon oils.
- 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.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet mixture. Stir until just combined, being careful not to overmix to maintain a tender crumb.
- Incorporate Zucchini: Gently fold in the grated zucchini evenly throughout the batter.
- Fill Pans and Bake: Pour the batter evenly into the prepared loaf pans. Place them in the oven and bake for 60-65 minutes, or until a toothpick inserted in 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 carefully remove the loaves and cool completely on the rack.
- Make Lemon Glaze: Whisk together powdered sugar and fresh lemon juice in a small bowl until smooth and pourable.
- Glaze and Serve: Drizzle the lemon glaze over the cooled loaves. Slice and enjoy the perfect balance of sweet and tart flavors.
Notes
- Light olive oil is preferred over extra-virgin olive oil to keep the flavor mild and avoid bitterness.
- Do not overmix the batter to ensure the bread remains tender and moist.
- Make sure to grate the zucchini finely and squeeze out excess moisture if very wet to prevent sogginess.
- The lemon glaze can be adjusted in thickness by adding more powdered sugar or lemon juice.
- Store leftovers wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
