Glazed Lemon Zucchini Bread
Bright citrusy sweet loaf loaded with fresh lemon zest, juice, shredded zucchini, and lemon glaze.
Refreshingly bright and moist! The citrus lemon glaze elevates classic zucchini bread into a bakery-worthy treat.
Key Equipment
- Chef's Knife
- Cutting Board
- Measuring Cups & Spoons
- Large Non-Stick Skillet
- Baking Sheet
- Wire Whisk
Chef's Pro-Tips
- Mise en Place: Measure and prep all ingredients before you turn on the stove. This recipe moves quickly, and having everything ready prevents burning.
- Fresh is Best: Whenever possible, use freshly squeezed lemon juice, whole garlic cloves, and fresh herbs instead of dried/jarred versions. The flavor difference is huge!
- Don't Crowd the Pan: Leave room between ingredients. If the pan is overloaded, the moisture will steam the food instead of browning it.
Ingredients
10
servings
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1.5 cups shredded zucchini
-
2 cups all-purpose flour
-
½ tsp baking powder
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½ tsp baking soda
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¾ cup granulated sugar
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2 tbsp fresh lemon zest
-
3 tbsp fresh lemon juice
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⅓ cup melted butter
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2 large eggs
-
1 cup powdered sugar, for glaze
Step-by-Step Instructions
Prep Batter
Whisk flour, baking powder, baking soda, and salt. Beat eggs, granulated sugar, melted butter, lemon juice, and lemon zest. Fold in zucchini.
Bake
Pour into greased 9x5 inch loaf pan and bake at 350°F (175°C) for 45-50 minutes until golden.
Glaze
Whisk powdered sugar with 2 tbsp lemon juice to make smooth glaze. Drizzle over cooled loaf.
Frequently Asked Questions
Allow the food to cool to room temperature, then transfer it to an airtight container. Store in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
Yes! You can freeze this dish in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Use our interactive servings adjuster at the top of the ingredients list! Simply click the '+' or '-' buttons to automatically scale all ingredient quantities up or down to match your guest count.
Absolutely! For gluten-free modifications, swap standard grains or soy sauces with tamari or certified gluten-free options. For plant-based alternatives, choose coconut milk or vegetable broth in place of dairy and chicken products.