This moist and sunny Lemon-Glazed Zucchini Bread is a delightful way to use up garden zucchini. Its bright lemon glaze perfectly complements the tender, moist crumb of the bread, making it a perfect treat for breakfast or dessert.
Author:Chef Tariq
Prep Time:20 minutes
Cook Time:60 minutes
Total Time:80 minutes
Yield:1 loaf
Category:Baking
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 cups granulated sugar
2 large eggs
1 cup vegetable oil
1 teaspoon vanilla extract
2 cups grated zucchini (about 2 medium zucchini)
1/2 cup chopped walnuts or pecans (optional)
For the Glaze:
1 cup powdered sugar
2-3 tablespoons fresh lemon juice
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
In a large bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
In a separate bowl, beat the granulated sugar and eggs until well combined.
Stir in the vegetable oil and vanilla extract.
Add the grated zucchini and chopped nuts (if using) to the wet ingredients.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Pour the batter into the prepared loaf pan and spread evenly.
Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
While the bread cools, prepare the glaze by whisking together the powdered sugar and lemon juice until smooth. Add more lemon juice if needed to reach desired consistency.
Drizzle the glaze over the cooled zucchini bread.
Notes
Ensure your zucchini is well-drained after grating to prevent a soggy bread.
You can add a tablespoon of lemon zest to the batter for an extra burst of lemon flavor.
This bread can be stored at room temperature for up to 3 days.