Lemon Zucchini Bread with Lemon Glaze
This refreshing lemon zucchini bread is brushed with the perfect lemon glaze and is so moist and tender. Only about 15 minutes to prep and makes for the perfect way to use up fresh summer zucchini. Lemon zest is massages into the sugar before adding to the batter to give this the perfect pop of lemon flavor. Freezer friendly, but only if you don't eat it all too quickly!
Servings: 12
Ingredients
Lemon Zucchini Bread
- 1 cup white sugar (200 g)*see notes if doubling recipe
- 1 ½ - 2 Tbsp lemon zest
- 2 large eggs room temperature
- ½ cup canola oil (108 g)
- 1½ tsp vanilla extract
- 1 ½ Tbsp lemon juice
- 2 cups grated zucchini (280g), do not squeeze out excess liquid ( about 2 to 2 1/2 medium zucchinis)
- 1 ¾ cups flour spooned and leveled, (219 g)
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
Instructions
- Preheat oven to 350°F.
- Gently massage the lemon zest and the sugar in a small bowl—this will release lemon oils into the sugar and really make the lemon pop!
- Beat eggs with electric mixer until light and frothy.
- Add lemon sugar, oil, lemon juice and vanilla extract and beat until smooth and incorporated.
- Whisk the flour, salt, baking soda and baking powder together in a separate bowl.
- Add dry ingredients to wet and stir only until combined—don’t over mix! Fold in the zucchini.
- Line a standard loaf pan (9x5 inches) with parchment paper and pour the batter evenly into the pan.
- Bake for about 50 minutes to 1 hr or until toothpick comes out clean. Cool for ten minutes on a cooling rack.
- While the loaf is cooling, whisk together the lemon juice, sugar and melted butter. Microwave for about 10-15 seconds and stir until the sugar is completely dissolved.
- Pull the loaf out of the pan and brush the glaze over top of loaf. Allow to cool completely and then serve!
Notes
*If doubling this recipe, the grams will not multiply automatically. There is a glitch that will not allow both the grams and the other measurements to multiply. Make sure to do so on your own!
Use all of the lemon glaze and brush it on while the bread is still warm. It may seem like too much, but I promise it is not. Allow it to drip over the sides of the bread as well. It adds so much to this zucchini bread overall.
Don't over mix the batter once you add the dry ingredients. Beating the eggs in the beginning allows you to incorporate air into the mixture and then will further make for a nice lift and it will also help the egg blend more nicely into the batter to keep any streaks of eggs baking in. So when you start to add the dry ingredients and zucchini, you don't want to deflate the air you have added.
Storage: Store this bread at room temperature in an airtight container for about 3 days or in the refrigerator for up to one week. It freezes well once it is completely cooled and then wrapped in foil and placed in a freezer safe plastic bag for extra protection. Allow it to thaw in the refrigerator. I like to slice and wrap individual pieces and then just pull one out when I have a craving. I usually thaw a single piece at room temperature for about 30 minutes to an hour.