Classic zucchini bread is made a little more bright and delicious with a pop of citrus flavor in this Lemon Zucchini Bread. Don’t forget the easy glaze for that extra hit of lemon flavor and sweetness!
This whole staying at home situation has basically turned me into a small scale farmer and sourdough bread baker.
I have mentioned numerous times that I can barely keep air plants and succulents alive. Needless to say, gardening is most definitely not my forte.
However, this summer I’ve had all the time in the world to tend to my little garden and I’m proud to say that I’ve only lost one tomato plant and some cilantro. Guys, this is a pretty big deal considering I have a history of killing mint.
I honestly don’t even like tomatoes, but my local greenhouse had some container tomatoes that caught my eye, so I figured I’d give them a go and just load my tomato-loving dad all summer long.
Since I know I can actually keep things alive, I’ve got big plans for next season including cucumbers, more herbs and zucchini.
GLAZED LEMON ZUCCHINI BREAD
I’ve gotta confess that I’m not the biggest fan of zucchini on its own. It just doesn’t have that much flavor to me.
But in baked goods? I adore it.
Not just because butter and sugar make everything better, but because the kind of neutral flavor makes it perfect for adding to all sorts of desserts and even breakfasts.
This glazed Lemon Zucchini Bread is equally great.
This quick bread isn’t your typical zucchini bread – it’s loaded with lemon zest and topped with a sweet and tangy lemon glaze. It’s perfect for breakfast or a mid-afternoon snack with a cup of coffee
HOW TO MAKE LEMON ZUCCHINI BREAD
Just like most quick breads, Lemon Zucchini Bread is easy to make and doesn’t dirty up a lot of bowls in the process.
The first step to making this recipe is to rub the lemon zest into the granulated sugar with your fingertips.
This might seem like an unnecessary step, but I promise you it isn’t. Taking the time to do this really brings out the oils in the zest and makes it more fragrant.
After that, the recipe is pretty much a straightforward quick bread:
- Whisk together the wet ingredients, including the zucchini
- In a separate bowl, whisk together the dry ingredients.
- Stir the dry ingredients into the zucchini mixture
- Pour into a 8×4-inch loaf pan and bake
Once the bread is baked and has cooled, whisk together the glaze and drizzle it over the top of the bread. The glaze will harden and add a lovely texture and flavor to the bread.
HOW TO STORE ZUCCHINI BREAD
Because the zucchini in this recipe makes the bread pretty moist, I recommend storing the Lemon Zucchini Bread in the refrigerator.
Just wrap it tightly in foil or put it in an airtight container and it will stay good in the fridge for about 3 days.
You can also freeze this zucchini bread if you want to keep it for longer. You can either freeze the loaf whole, or cut it into thick slices and freeze those individually.
Wrap the whole loaf or the individual slices in foil and place them in a zip-top freezer bag. Freeze for up to 3 months.
If you freeze the loaf whole, move the bread to the fridge to thaw overnight before serving.
If you freeze individual slices, you can unwrap the slices as you want them and microwave them for 30-60 seconds to thaw.
Lemon Zucchini Bread
- ¾ cup granulated sugar
- 2 tablespoons lemon zest about 2 medium lemons
- 1 large egg
- ½ cup vegetable oil
- 1 teaspoon pure vanilla extract
- 1 ½ cups shredded zucchini packed and undrained
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- 1 teaspoon ground cinnamon
For the Glaze
- ½ cup confectioners’ sugar
- 1 tablespoon fresh lemon juice
- ¼ teaspoon pure vanilla extract
- Preheat oven to 325 degrees F. Spray an 8×4 inch loaf pan with nonstick cooking spray.
- In a large bowl, combine the sugar and lemon zest, mixing with your fingertips until fragrant. Add the egg, vegetable oil and vanilla and whisk to combine. Stir in zucchini. In a separate bowl, whisk together the flour, salt, baking soda, and baking powder and cinnamon. Stir the flour mixture into the zucchini mixture until just combined. Pour the batter into the prepared pan.
- Bake 50-55 minutes in the preheated oven, or until a toothpick inserted in the center of the bread comes out clean. Remove pan to wire rack and cool in pan for about 10 minutes before turning out onto the wire rack to cool completely.
- Once bread is cooled, prepare the glaze. In a medium bowl, whisk together the confectioners’ sugar, lemon juice and vanilla. Drizzle the glaze over the bread.