Description
A refreshing twist on classic zucchini bread, this Lemon Zucchini Bread with Lemon Glaze combines tender, moist zucchini-infused loaf with bright, zesty lemon flavor. Perfect for summer baking, it’s a delightful dessert or snack that’s easy to make and enjoy.
Ingredients
Scale
For the Bread
- 1 ½ cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1/4 cup plain Greek yogurt or sour cream
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup finely grated zucchini (squeezed dry)
For the Glaze
- 1/2 cup powdered sugar
- 1–2 tablespoons lemon juice
Instructions
- Preheat and prepare: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt to ensure even distribution of leavening agents.
- Combine wet ingredients: In a large bowl, whisk sugar, vegetable oil, eggs, Greek yogurt, lemon juice, lemon zest, and vanilla extract until smooth and well blended.
- Add zucchini: Stir in the finely grated and squeezed dry zucchini into the wet mixture to incorporate moisture and texture.
- Combine wet and dry: Gradually add the dry ingredients to the wet ingredients, mixing gently just until combined. Avoid overmixing to keep the bread tender.
- Bake the bread: Pour the batter into the prepared loaf pan, smoothing the top. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This helps prevent sogginess at the base.
- Prepare the glaze: Whisk powdered sugar and lemon juice together until smooth and pourable. Adjust lemon juice for desired consistency.
- Glaze the bread: Drizzle the lemon glaze evenly over the cooled bread for a zesty finish before slicing and serving.
Notes
- For extra flavor, add 1/2 teaspoon almond extract to the batter.
- Make sure to squeeze out excess moisture from the zucchini to avoid a soggy texture.
- This bread freezes well—wrap tightly and freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 21g
- Sodium: 140mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
