Lemon Zucchini Bread with Lemon Glaze

This Lemon Zucchini Bread is a moist and tender loaf infused with bright citrus flavors, perfect for any time of year. The grated zucchini adds a subtle richness and moistness, while the freshly squeezed lemon juice and zest provide a refreshing tang. Finished with a sweet and tangy lemon glaze, this bread is not only a delicious treat but also a delightful way to enjoy your favorite garden vegetable in a new form.

Ingredients

For the Bread:

  • 1 ½ cups (190g) all-purpose flour
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 2 large eggs
  • ½ cup (120ml) vegetable oil
  • 1 cup (200g) granulated sugar
  • ¼ cup (60ml) freshly squeezed lemon juice
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract
  • 1 cup (130g) grated zucchini (with excess moisture squeezed out)

For the Lemon Glaze:

  • 1 cup (120g) powdered sugar
  • 2 tbsp lemon juice
  • 1 tbsp lemon zest (for garnish)

Step-by-Step Instructions

Preheat the Oven

To start, preheat your oven to 180°C (350°F). This ensures an even bake and allows the bread to rise properly. Prepare a 9×5-inch loaf pan by greasing it and lightly dusting with flour, or alternatively, line it with parchment paper for easier removal.

Mix the Dry Ingredients

In a large mixing bowl, whisk together the dry ingredients: flour, baking powder, baking soda, and salt. This step is essential to evenly distribute the leavening agents, ensuring your bread rises evenly and has a light, fluffy texture.

Prepare the Wet Ingredients

In a separate medium-sized bowl, beat together the eggs, vegetable oil, and granulated sugar until well combined. The eggs and oil help provide structure and moisture, while the sugar gives the bread its sweetness. Once smooth, stir in the lemon juice, lemon zest, and vanilla extract. These citrusy additions are what give the bread its bright, fresh flavor.

Add the Zucchini

Fold the grated zucchini into the wet ingredients. Make sure to squeeze out any excess moisture from the zucchini before adding it to prevent the batter from becoming too wet. The zucchini helps keep the bread tender and moist but doesn’t overpower the lemon flavor.

Combine the Wet and Dry Ingredients

Gradually add the dry ingredients to the wet ingredients, stirring gently just until everything is combined. Be careful not to overmix, as this can result in a dense, tough bread. The batter should be smooth and well-incorporated, with a slightly thick consistency.

Bake the Bread

Pour the batter into your prepared loaf pan, spreading it evenly with a spatula. Place the pan in the preheated oven and bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean. The top of the bread should be golden brown, and the kitchen will be filled with a lovely lemony aroma. Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Prepare the Lemon Glaze

While the bread cools, prepare the glaze. In a small bowl, whisk together the powdered sugar and lemon juice until smooth. The glaze should be thick yet pourable, with a glossy finish. If you prefer a thinner glaze, you can add an extra teaspoon of lemon juice.

Glaze and Serve

Once the bread has cooled completely, drizzle the lemon glaze over the top of the loaf. For an extra burst of flavor and color, garnish with lemon zest. Allow the glaze to set for a few minutes before slicing.

This Lemon Zucchini Bread is perfect for breakfast, as a snack, or even as a light dessert. The tangy lemon glaze perfectly complements the moist and subtly sweet bread, creating a delightful combination of flavors.

Nutrition Information

This recipe yields about 10 slices, with the approximate nutritional values per slice as follows:

  • Calories: 290
  • Protein: 4g
  • Fat: 14g
  • Carbohydrates: 39g
  • Fiber: 1g
  • Sugar: 25g
  • Sodium: 170mg

A Healthy Twist on a Classic

The zucchini in this bread not only provides moisture but also adds nutrients like fiber, vitamins, and minerals, making this treat a more wholesome option. The lemon glaze adds a touch of sweetness and tang, balancing the flavors perfectly. This loaf is great for using up extra zucchini and can easily be made ahead of time for gatherings, or stored for a convenient snack throughout the week.

Storage Tips

To keep your Lemon Zucchini Bread fresh, wrap it tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate the bread for up to 1 week or freeze individual slices for up to 3 months. If freezing, allow the bread to thaw at room temperature before serving. The lemon glaze holds up well after freezing and adds that same delightful flavor once thawed.

Enjoy this Lemon Zucchini Bread with a cup of tea or coffee, or serve it as a fresh, summery dessert at your next gathering!