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Lemon Zucchini Bread with Lemon Glaze Recipe

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  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 60-65 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 24 servings
  • Category: Dessert, Quick Bread
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Lemon Zucchini Bread with Lemon Glaze is a moist and flavorful quick bread that combines the freshness of lemon zest and juice with tender zucchini. Perfectly balanced with a sweet and tangy lemon glaze, it’s an ideal treat for breakfast, snack, or dessert. The bread is made with simple pantry staples, olive oil for a light texture, and baked to golden perfection for a delightful crumb.

Ingredients

Scale

Dry Ingredients

  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder

Wet 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

  1. Prepare Oven and Pans: Preheat your oven to 325°F (163°C). Grease and flour two 8 x 4 inch loaf pans to prevent sticking and set aside.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, salt, baking powder, and baking soda to evenly distribute the leavening agents and salt.
  3. 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 lemon oils and enhance flavor.
  4. Add Wet Ingredients: To the lemon sugar mixture, add the eggs, light olive oil, fresh lemon juice, and vanilla extract. Stir until the mixture is smooth and fully combined, forming an even base for your batter.
  5. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients. Stir gently until just combined; the batter will be thick. Be careful not to overmix to keep the bread tender.
  6. Incorporate Zucchini: Gently fold the grated zucchini into the batter until it is evenly distributed throughout.
  7. Fill Pans and Bake: Divide the batter evenly between the prepared loaf pans. Place them in the preheated oven and bake for 60-65 minutes, or until a toothpick inserted in the center comes out clean.
  8. Cool Bread: Remove the loaves from the oven and place them on a cooling rack. Let them cool in the pans for 15 minutes, then run a knife along the sides to loosen and remove the loaves. Allow to cool completely on the rack.
  9. Make Lemon Glaze: While the bread cools, whisk together the powdered sugar and fresh lemon juice in a small bowl until smooth and pourable.
  10. Glaze and Serve: Drizzle the lemon glaze evenly over the cooled loaves. Slice and serve to enjoy the perfect balance of sweet and tart flavors.

Notes

  • Use light olive oil and not extra-virgin to avoid overpowering the delicate lemon flavor.
  • Do not overmix the batter to ensure the bread stays tender and moist.
  • Grate the zucchini finely and gently squeeze out excess moisture if desired for a firmer crumb.
  • Store the bread covered at room temperature for up to 3 days or refrigerate for longer freshness.
  • The lemon glaze can be adjusted by adding more powdered sugar to thicken or more lemon juice to thin it out.

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Find it online: https://chachaathairestaurant.com/lemon-zucchini-bread-with-lemon-glaze-recipe/