Go Back
–+ servings
Lemon Zucchini Bread Lemon Glaze

Lemon Zucchini Bread with Sweet Lemon Glaze You'll Love

Enjoy the bright flavors of Lemon Zucchini Bread with a sweet lemon glaze that makes every bite a delight.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups All-Purpose Flour Ensure to measure accurately.
  • 1 tsp Baking Soda Acts as leavening agent.
  • 1 tsp Baking Powder Ensures optimal fluffiness.
  • 1/2 tsp Salt Enhances flavor.
  • 1/2 tsp Ground Cinnamon Optional for added flavor.
  • 1/4 tsp Ground Nutmeg Optional; aromatic touch.
  • 1 cup Granulated Sugar Primary sweetener.
  • 1/2 cup Vegetable Oil or Melted Butter Contributes to moisture.
  • 2 large Eggs Provides binding and rise.
  • 1 tsp Vanilla Extract Optional; adds sweetness.
  • 1/4 cup Lemon Juice Fresh juice preferred.
  • 1 tbsp Lemon Zest Increases lemon flavor.
  • 1 cup Zucchini Squeeze dry before adding.
For the Lemon Glaze
  • 1 cup Powdered Sugar Sift for a smooth finish.
  • 2 tbsp Lemon Juice or Milk Adjust for desired thickness.

Equipment

  • 9x5-inch loaf pan
  • mixing bowls
  • whisk
  • spatula
  • Wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
  2. In a large bowl, whisk together dry ingredients: flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  3. In another bowl, whisk the wet ingredients: sugar, oil or butter, eggs, vanilla extract, lemon juice, and zest.
  4. Fold the wet ingredients into the dry ingredients until just combined.
  5. Gently fold in the grated zucchini, making sure it’s evenly distributed.
  6. Pour the batter into the prepared loaf pan, filling it about two-thirds full.
  7. Bake for 50-60 minutes, checking for doneness at 50 minutes with a toothpick.
  8. Let the bread cool in the pan for 10 minutes before transferring to a wire rack.
  9. Whisk together powdered sugar and lemon juice or milk for glaze.
  10. Drizzle the glaze over the cooled bread and allow to set before slicing.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 25gProtein: 3gFat: 7gSaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 2mgCalcium: 15mgIron: 1mg

Notes

Remember to squeeze excess moisture from zucchini. Adjust glaze consistency to your preference.

Tried this recipe?

Let us know how it was!