Lemon Zucchini Bread with Lemon Glaze Recipe

If you love the idea of a tender, moist loaf bursting with fresh citrus flavor and a subtle hint of garden-fresh zucchini, then this Lemon Zucchini Bread with Lemon Glaze Recipe is about to become your new favorite treat. It’s an absolute delight that combines the bright zing of lemon with the gentle earthiness of zucchini, all wrapped up in a soft, moist crumb that’s iced with a sweet, tangy lemon glaze. Whether you’re baking for breakfast, dessert, or a cheerful snack, this bread feels like a sunny hug on a plate, and it’s surprisingly easy to make!

Ingredients You’ll Need

All the ingredients for this Lemon Zucchini Bread with Lemon Glaze Recipe are simple and inviting. Each one plays a crucial role in creating a balance between moist texture, bright flavors, and that perfect loaf structure that makes every bite utterly satisfying.

• 2 cups all-purpose flour: The foundation that provides structure and a tender crumb.
• 1/2 teaspoon salt: Enhances all the other flavors, making the lemon and zucchini pop.
• 2 teaspoons baking powder: Gives the bread its nice rise and lightness.
• 2 large eggs: Bind everything together and contribute to richness.
• 1/2 cup vegetable oil: Keeps the bread moist and soft without weighing it down.
• 1 1/3 cups granulated sugar: Sweetens the loaf and balances the tart lemon.
• 2 tablespoons lemon juice: Adds a fresh citrus tang that wakes up your taste buds.
• 1/2 cup buttermilk: Provides acidity and tenderness, making the bread ultra moist.
• Zest of 1 lemon: Packs in fragrant lemon oils for extra zing and aroma.
• 1 cup grated zucchini: Adds moisture and subtle earthiness while keeping the texture light.
• 1 teaspoon vanilla extract: Rounds out the flavors with a hint of sweetness and warmth.
• For the glaze:
• 1 cup powdered sugar: Sweet base that thickens into a perfect drizzle.
• 2 tablespoons lemon juice: Brings fresh tartness to the glaze for contrast.
• 1 tablespoon lemon zest: Adds vibrant color and an extra lemon punch on top.

How to Make Lemon Zucchini Bread with Lemon Glaze Recipe

Step 1: Prepare Your Oven and Pan

Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan to make sure your bread releases easily after baking. This simple step helps your loaf come out perfectly shaped and ready for that luscious lemon glaze later on.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together 2 cups of flour, 1/2 teaspoon salt, and 2 teaspoons baking powder. Combining these first ensures your leavening is evenly dispersed, giving the bread a consistent rise and structure without clumps of baking powder.

Step 3: Combine Wet Ingredients

In a large bowl, beat 2 large eggs until slightly frothy. Then add 1/2 cup vegetable oil, 1 1/3 cups granulated sugar, 2 tablespoons lemon juice, the zest of one lemon, and 1/2 cup buttermilk. Mix everything together until smooth, as this mixture will bring richness, sweetness, and that signature bright lemon flavor to your bread.

Step 4: Blend Wet and Dry Mixtures

Slowly stir the dry ingredients into the wet ingredients just until combined. Avoid overmixing here, because too much stirring can make the bread tough rather than tender and soft. We want just enough blending for a light, airy texture.

Step 5: Fold in Zucchini and Vanilla

Gently fold in 1 cup of grated zucchini and 1 teaspoon vanilla extract. The zucchini adds moisture and a subtle earthiness without overpowering the lemon flavor, while the vanilla helps round out the taste for a comforting complexity.

Step 6: Pour Batter into Pan

Pour the batter into your prepared loaf pan and smooth the top with a spatula so it bakes evenly and looks invitingly neat. This is where you can anticipate that beautiful golden crust and soft texture inside.

Step 7: Bake Until Golden

Place the pan in the oven and bake for 45-50 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. This bake time is just right to develop a moist crumb, perfectly cooked through without any soggy spots.

Step 8: Cool on Wire Rack

After baking, let the bread cool in the pan for about 10 minutes to set and make removal easier. Then transfer it to a wire rack to cool completely. Cooling fully is crucial before you add the lemon glaze for that glossy, set finish.

Step 9: Make the Lemon Glaze

In a small bowl, whisk together 1 cup powdered sugar, 2 tablespoons lemon juice, and 1 tablespoon lemon zest until smooth. This glaze is the crowning touch, adding just the right amount of sweetness with a tart lemon kick.

Step 10: Drizzle the Glaze

Once your bread is completely cooled, drizzle the glaze evenly over the top. Let the glaze set for a few minutes — it will harden slightly to give a delightful, slightly glossy finish balancing the tender bread underneath.

Step 11: Slice and Serve

When the glaze is set, slice your Lemon Zucchini Bread with Lemon Glaze Recipe and enjoy every bite of this moist, tangy, perfectly balanced treat. It’s a beautiful bake that’s wonderful any time of day.

How to Serve Lemon Zucchini Bread with Lemon Glaze Recipe

Garnishes

For an extra pop of flavor and eye appeal, sprinkle a little extra lemon zest or finely chopped toasted nuts on top of the glaze before it sets. Fresh mint leaves also add a lovely contrast and fresh aroma if you want to dress it up for company.

Side Dishes

This bread pairs wonderfully with a dollop of whipped cream or a smear of lemon curd on the side when serving. For breakfast or brunch, enjoy it alongside fresh berries or a cup of strong coffee to enhance the bright citrus notes.

Creative Ways to Present

Consider turning this loaf into slices topped with mascarpone and honey for an indulgent snack, or cut it into bite-sized pieces for a lovely addition to a dessert board. It also makes a beautiful gift when wrapped in parchment paper and tied with a ribbon.

Make Ahead and Storage

Storing Leftovers

Wrap your leftover Lemon Zucchini Bread with Lemon Glaze Recipe tightly in plastic wrap or store it in an airtight container at room temperature. It will stay fresh for 2 to 3 days, perfect for quick breakfasts or mid-day treats.

Freezing

You can freeze the bread even with the glaze on. Wrap it securely in plastic wrap and place it in a freezer bag or airtight container. It freezes well for up to 3 months. To thaw, leave it in the fridge overnight or at room temperature for a few hours.

Reheating

Warm slices gently in the microwave for 15 to 20 seconds or in a toaster oven for a few minutes to revive that lovely fresh-baked feel. The glaze will soften again, blending beautifully with the warm bread.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can substitute regular milk, but adding a tablespoon of lemon juice or vinegar to 1/2 cup milk can mimic the acidity of buttermilk, essential for the right texture and flavor.

Does the zucchini flavor come through strongly?

Not at all! The zucchini adds moisture and tenderness without a pronounced flavor, making the lemon the star of the show.

Can I add nuts or other mix-ins?

Absolutely! Chopped walnuts or pecans add a nice crunch that complements the soft texture and bright lemon notes perfectly.

Is this bread gluten-free?

The recipe uses all-purpose flour, so it’s not gluten-free as is, but you can experiment with gluten-free flour blends, keeping in mind adjustments might be needed for texture.

How thick should I grate the zucchini?

Finely grated zucchini works best for this recipe, so it blends seamlessly into the batter and bakes evenly without adding too much moisture.

Final Thoughts

I truly hope you give this Lemon Zucchini Bread with Lemon Glaze Recipe a try because it’s one of those recipes you’ll want to keep in your baking rotation year-round. It’s simple, bright, and perfectly comforting with every slice, and once you taste it, you’ll understand why I can’t stop recommending it. Happy baking and even happier eating!

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