I absolutely love this Lemon Zucchini Bread with Lemon Glaze Recipe because it’s the perfect balance of bright, fresh citrus and moist, tender zucchini-filled bread. When I first tried it, I was amazed at how the zucchini adds such a subtle earthiness without overpowering the lemony zing. It’s a delicious way to sneak some veggies into a sweet treat, which I find especially handy when you need a crowd-pleaser for brunch or an afternoon snack.
You’ll find that this bread works wonderfully for potlucks, gifts, or just a cozy weekend baking project. The lemon glaze on top makes it feel a little fancy, yet it’s so easy to put together. If you’re like me and enjoy a zingy twist on classic quick bread, this Lemon Zucchini Bread with Lemon Glaze Recipe is definitely worth trying.
Why You’ll Love This Recipe
- Bright Citrus Flavor: The lemon zest and juice give the bread a fresh, tangy zing that wakes up your taste buds.
- Moist Texture: The grated zucchini keeps the bread incredibly moist without making it dense or heavy.
- Easy to Make: Simple pantry ingredients are used with a straightforward mixing method that anyone can follow.
- Double Loaf Yield: This recipe gives you two loaves, perfect for sharing or saving for later.
Ingredients You’ll Need
The magic of this Lemon Zucchini Bread with Lemon Glaze Recipe lies in using fresh lemon zest and bright zucchini combined with pantry staples. Choosing the right olive oil makes a difference in flavor, so I recommend a light olive oil to keep the bread tender without an overpowering taste.
- All-purpose flour: The base of the bread; provides structure.
- Salt: Enhances all the other flavors in the bread.
- Baking soda and baking powder: These ensure your bread rises beautifully and stays fluffy.
- Granulated sugar: Sweetens and balances the lemon’s tartness.
- Lemon zest: Offers an aromatic punch; fresh zest is essential.
- Eggs: Bind the ingredients and add richness.
- Light olive oil: Keeps the bread moist without a heavy flavor; avoid extra-virgin here.
- Fresh lemon juice: Adds bright acidity for that lemon zing.
- Vanilla extract: Adds depth and rounds out the lemon flavor.
- Grated zucchini: Adds moisture and subtle earthiness without overpowering the lemon.
- Powdered sugar (for glaze): Sweetens and smooths the tangy lemon glaze.
- Fresh lemon juice (for glaze): Makes the glaze tart and glossy.
Variations
I love how customizable this Lemon Zucchini Bread with Lemon Glaze Recipe is. Over time, I’ve tried a few tweaks to suit different moods or dietary needs, and you can easily do the same. Don’t be afraid to experiment with the add-ins or sweeteners to make it your own!
- Nuts or Seeds: I sometimes add chopped walnuts or pecans for a crunchy texture that complements the moist bread.
- Gluten-Free Version: Swapping all-purpose flour for a gluten-free blend works well if you follow the right blend with xanthan gum.
- Reduced Sugar: I’ve cut down the sugar by a quarter with good results if you want a less sweet option.
- Herbal Twist: Adding a teaspoon of finely chopped fresh thyme pairs surprisingly nicely with lemon and zucchini.
How to Make Lemon Zucchini Bread with Lemon Glaze Recipe
Step 1: Prep and Mix Dry Ingredients
Start by preheating your oven to 325°F and greasing two 8×4-inch loaf pans with oil and a light dusting of flour. In a large bowl, whisk together the flour, salt, baking powder, and baking soda so everything is evenly combined. This helps your bread rise uniformly and prevents any pockets of leavening agents.
Step 2: Infuse Sugar with Lemon Zest
In another large bowl, mix the granulated sugar with the lemon zest using your fingers until it’s fragrant and slightly moist. This simple trick releases the essential oils from the zest, giving your bread that unmistakable refreshing lemon aroma throughout.
Step 3: Combine Wet Ingredients and Mix Batter
To the lemon-sugary mixture, add eggs, light olive oil, lemon juice, and vanilla extract. Stir gently until smooth and uniform. Then, fold in the dry ingredients just until combined – don’t overmix! The batter will be thick, and that’s exactly how it should be. Finally, stir in the grated zucchini, distributing it evenly without breaking down the batter.
Step 4: Bake to Perfection
Divide the batter evenly between the prepared loaf pans and smooth the tops. Bake for 60 to 65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Don’t rush this step – if you pull it out too early, the centers might be gummy. Once done, cool the loaves in the pans for 15 minutes before carefully removing them to a rack to cool completely.
Step 5: Make the Lemon Glaze & Finish
While the bread cools, whisk together powdered sugar and fresh lemon juice to make a glossy, tangy glaze. Once the loaves are completely cool, drizzle the glaze over them. It sets nicely without being sticky sweet, adding that final citrusy pop that really elevates the whole Lemon Zucchini Bread with Lemon Glaze Recipe experience.
Pro Tips for Making Lemon Zucchini Bread with Lemon Glaze Recipe
- Grate Zucchini Finely: I learned that finely grated zucchini blends better and keeps the bread’s texture smooth.
- Don’t Overmix: Mixing just until combined prevents tough bread; lumps in the batter are okay.
- Use Fresh Lemon Zest and Juice: Freshness makes a big difference for the brightness of the glaze and bread.
- Check Oven Temperature: I always use an oven thermometer to ensure even baking and prevent dry or undercooked centers.
How to Serve Lemon Zucchini Bread with Lemon Glaze Recipe
Garnishes
I usually keep garnishes simple—a sprinkle of extra lemon zest or a light dusting of powdered sugar usually does the trick. Sometimes I throw on a few thin lemon slices to add a fresh, decorative touch that guests always appreciate.
Side Dishes
This lemony bread pairs beautifully with a cup of hot tea or coffee. For brunch, I like serving it alongside fresh fruit salad or Greek yogurt with honey for a balanced, refreshing meal.
Creative Ways to Present
For special occasions, I’ve arranged slices on a pretty platter and garnished with edible flowers or herbs like mint. Wrapping individual slices in parchment tied with twine also makes a sweet gift or party favor.
Make Ahead and Storage
Storing Leftovers
I store leftover lemon zucchini bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. It stays wonderfully moist and fresh if you avoid refrigeration, which can dry it out.
Freezing
If I’m making it ahead or want to save some for later, I slice the bread, wrap individual slices in plastic wrap, then place them in a freezer bag. This method keeps the bread tasting fresh for up to 3 months.
Reheating
To reheat slices, I pop them in the toaster oven or microwave for a few seconds—just enough to take off the chill and revive the glaze’s shine without melting it too much. It tastes almost like freshly baked!
FAQs
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Can I use regular olive oil instead of light olive oil in this Lemon Zucchini Bread with Lemon Glaze Recipe?
While you can use extra-virgin olive oil, it has a stronger flavor that might compete with the lemon in this recipe. Light olive oil has a milder taste that keeps the bread’s flavor balanced and moist without overwhelming the delicate lemon notes.
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How do I grate zucchini without making the batter too watery?
After grating, I like to gently squeeze the zucchini in a clean kitchen towel to remove some excess moisture. This helps prevent the batter from becoming too wet while still keeping the bread moist and tender.
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What’s the best way to store leftover Lemon Zucchini Bread with Lemon Glaze?
Keep the bread in an airtight container or wrapped tightly in plastic wrap at room temperature for a few days. For longer storage, freeze sliced pieces individually wrapped to preserve freshness.
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Can I substitute the powdered sugar in the glaze with another sweetener?
Powdered sugar gives the glaze its smooth texture and mild sweetness. Using alternatives like maple syrup or honey would change the consistency and may require adjustments. If you prefer less sugar, reduce the powdered sugar gradually while adding lemon juice slowly to keep the glaze pourable.
Final Thoughts
This Lemon Zucchini Bread with Lemon Glaze Recipe has become one of my go-to bakes whenever I want something comforting but a little special. It feels like a small celebration in every bite—bright, fresh, and perfectly moist. I hope you give it a try soon, whether it’s for your next brunch, coffee break, or to share with friends. Trust me, once you taste that zingy glaze paired with tender zucchini bread, you’ll be hooked!
Print
Lemon Zucchini Bread with Lemon Glaze Recipe
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Total Time: 1 hour 20 minutes
- Yield: 24 servings (approx. 12 slices per loaf)
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Lemon Zucchini Bread recipe yields two moist and flavorful loaves, perfectly balancing the zesty brightness of lemon with the subtle earthiness of zucchini. It features a tender crumb enhanced by a tangy lemon glaze, making it an irresistible treat for breakfast or dessert.
Ingredients
For the bread:
- 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
- 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
For the lemon glaze:
- 2 cups powdered sugar
- 3 tablespoons fresh lemon juice
Instructions
- Preheat and prepare pans: Preheat your oven to 325 degrees F. Grease and flour two 8 x 4 inch loaf pans thoroughly and set them aside to ensure the bread will release easily after baking.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, salt, baking powder, and baking soda until fully combined. Set this mixture aside for later.
- Combine sugar and lemon zest: In another large bowl, combine the granulated sugar and lemon zest. Rub them together with your fingers until the mixture becomes fragrant, which helps release the essential oils from the lemon zest for maximum flavor.
- Add wet ingredients to sugar mixture: To the lemon-sugar mixture, add the eggs, light olive oil, fresh lemon juice, and vanilla extract. Stir well until the batter is smooth and homogenous.
- Incorporate dry ingredients: Gradually add the dry flour mixture to the wet ingredients, stirring until just combined. The batter will be thick, so avoid overmixing to maintain a tender crumb.
- Fold in zucchini: Gently fold in the grated zucchini to the batter, distributing it evenly without overworking the mixture.
- Pour into pans and bake: Divide the batter evenly between the two prepared loaf pans and bake in the preheated oven for 60-65 minutes. Test doneness by inserting a toothpick or cake tester into the center — it should come out clean or with just a few moist crumbs attached.
- Cool the loaves: Place the pans on a cooling rack and let the bread cool for 15 minutes inside the pans. Then, carefully loosen the edges with a knife and remove the loaves to cool completely on the rack.
- Prepare lemon glaze: While the bread cools, combine the powdered sugar and fresh lemon juice in a small bowl. Whisk until smooth and pourable.
- Glaze and serve: Drizzle the lemon glaze over the cooled loaves. Once the glaze sets slightly, slice the bread and serve.
Notes
- This recipe yields two generous loaves, perfect for sharing or gifting.
- Use light olive oil to avoid overpowering the delicate lemon flavor.
- Ensure zucchini is grated finely for best texture.
- Allow the glaze to set before slicing to avoid messy cuts.
Nutrition
- Serving Size: 1 slice (approximately 1/24th of recipe)
- Calories: 210
- Sugar: 14g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 1.4g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1.5g
- Protein: 3g
- Cholesterol: 35mg
