Description
This Lemon Zucchini Bread with Lemon Glaze is a moist and flavorful quick bread infused with fresh lemon zest and juice, complemented by grated zucchini for added moisture and texture. Finished with a tangy lemon glaze, it offers a perfect balance of sweet and tart, ideal for breakfast, brunch, or a delightful snack.
Ingredients
Scale
Dry Ingredients
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 cups granulated sugar
- Zest of 2 large lemons
- 2 cups powdered sugar (for glaze)
Wet Ingredients
- 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. Grease and flour two 8 x 4 inch loaf pans to prevent sticking and set them aside while you prepare the batter.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, salt, baking powder, and baking soda to ensure even distribution of 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 oils and enhance the lemon 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 an even base for the batter.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet mixture. Stir until just combined; the batter should be thick. Avoid overmixing to maintain a tender crumb.
- Incorporate Zucchini: Gently fold in the grated zucchini until evenly distributed 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, run a knife along the sides, carefully remove the loaves from the pans, and cool completely on the rack.
- Make Lemon Glaze: While the bread cools, 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 serve to enjoy the perfect balance of sweet and tart flavors.
Notes
- Use light olive oil instead of extra-virgin to avoid bitterness.
- Grate zucchini finely and do not squeeze out moisture for best texture.
- Avoid overmixing the batter to keep the bread tender and moist.
- The lemon glaze adds a refreshing tang, but can be omitted for less sweetness.
- Store bread covered at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
