Description
This Lemon Zucchini Bread with Lemon Glaze is a delightful summer treat that perfectly balances the zesty flavor of lemon with the subtle sweetness of zucchini. The moist and tender bread topped with a tangy lemon glaze is a must-try for any baking enthusiast.
Ingredients
Scale
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients:
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup finely shredded zucchini (moisture squeezed out)
- 1/4 cup plain Greek yogurt
For the Lemon Glaze:
- 1/2 cup powdered sugar
- 1–2 tablespoons fresh lemon juice
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- Combine wet ingredients: In a separate large bowl, whisk together sugar, oil, eggs, lemon zest, lemon juice, and vanilla until smooth. Stir in zucchini and Greek yogurt.
- Combine and bake: Gradually add dry ingredients to the wet mixture. Pour batter into prepared pan and bake for 50–55 minutes. Let cool before glazing.
- Make the Lemon Glaze: Whisk together powdered sugar and lemon juice to form a smooth glaze. Drizzle over cooled bread.
Notes
- Remember to squeeze out excess moisture from the zucchini.
- This bread freezes well—wrap tightly and freeze for up to 2 months.
- For added texture, consider incorporating poppy seeds into the batter.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22 g
- Sodium: 160 mg
- Fat: 13 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 40 mg
