This tender and moist Lemon Zucchini Bread will become your new favorite. Mixed with lemon zest then topped with a lemon drizzle, it is slightly sweet and definitely satisfying.
Lately we have been getting a fair amount of zucchini in our CSA boxes. Therefore, I have been looking for new and different recipes to use them in. I have always heard about zucchini bread, but never tried it. (Who am I, seriously!?) In my blogroll, I had seen some recipes. So, I went searching away. I saw several that sounded delicious. So off I went into the kitchen!
I would have to say that this recipe probably takes the cake. Anything with glaze is bound to be good. Lemon glaze at that! It was like eating a piece of cake with my coffee in the morning. There is nothing wrong with that! The zucchini keeps the bread nice and moist while letting the lemon flavor really burst.
Gather your ingredients
- granulated sugar
- lemons- zest and juice
- egg-just one large one will do
- vegetable oil
- vanilla extract- make sure it’s the real stuff!
- flour- all-purpose, unbleached is the best
- baking soda
- baking powder
- ground cinnamon
- confectioners’ sugar
Let’s make the Lemon Zucchini Bread
First, shred your zucchini. Set that aside and rub the sugar and lemon zest together to release the fragrant lemon oils. Whisk in the oil, egg and vanilla extract. Then, stir in the zucchini.
In a separate bowl, whisk together the flour, baking powder, baking soda, salt and cinnamon.
For the final step, pour the dry ingredients into the wet and stir until completely mixed together. Spread into a small loaf pan, pop in the oven and let it bake!
Don’t forget the glaze
The glaze is what makes this bread. It is optional, but I think totally necessary.
Simply whisk together sifted confectioners’ sugar, fresh lemon juice and a splash of vanilla extract. Drizzle or spread over the cooled zucchini bread, slice and serve!
Simple, fabulous and irresistable.
Notes and tidbits
This bread freezes beautifully. Make as directed, including the glaze, wrap in tinfoil and place in the freezer for several months. Don’t forget to label!
I mass make this in mini loaf pans during the height of zucchini season and freeze for lunches all winter long. Just remove from the freezer and allow it to thaw at room temperature or in the refrigerator in the tin foil. Consume within a few days.
Other recipes you’ll probably love
Recipe from My Baking Addiction
- 2/3 cup granulated sugar
- zest from 2 large lemons
- 1 large egg
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 medium zucchini, shredded
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 teaspoon ground cinnamon
For the glaze
- 1/2 cup confectioners’ sugar
- 1 Tablespoon lemon juice
- 1/4 teaspoon vanilla extract
- Preheat oven to 325°F. Grease an 8x4 inch loaf pan.
- In a large bowl, combine the sugar and lemon zest, mixing with your fingertips until fragrant. Whisk in the egg, vegetable oil and vanilla until combined. Stir in the 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 for 55-60 minutes in the oven, or until a knife inserted in the center of the bread comes out clean. Let cool for about 10 minutes before turning out onto a wire rack to cool completely.
- Once the bread has cooled, prepare the glaze. In a medium bowl, whisk together the confectioners' sugar, lemon juice and vanilla until a thick consistency has been reached. Add more sugar or lemon juice to reach desired consistency. Drizzle the glaze over the bread. Slice and serve.
Store wrapped in plastic wrap in the refrigerator for 4-5 days.
Wrap in tin foil and freeze for several months.