Bright & Zesty Glazed Lemon Zucchini Bread: Your Ultimate Spring & Summer Quick Bread Recipe
Lemon zucchini bread is the ultimate spring and summer quick bread, bursting with fresh flavors and a wonderfully moist texture. This delightful recipe, packed with finely shredded zucchini and crowned with a vibrant, sweet-tart lemon glaze, is destined to become a staple in your kitchen during zucchini season and beyond! Its bright profile makes it a perfect treat for sunny days, offering a refreshing twist on a beloved classic.
This exquisite glazed lemon zucchini bread offers a unique and refreshing twist on the classic zucchini bread recipe that many know and love. While traditional zucchini bread often features comforting, warming spices like cinnamon and nutmeg, this rendition takes a decidedly brighter approach.
We infuse the quick bread batter with the invigorating zest and juice of fresh lemons, transforming it into a sunny, aromatic loaf. Zucchini, with its remarkably neutral flavor, acts as the perfect canvas, allowing the vibrant lemon notes to truly shine through. This versatility is what makes zucchini such a fantastic ingredient for baking – it adds incredible moisture without overpowering other flavors. To further amplify that delightful lemon essence, a sweet and tangy lemon glaze is drizzled generously over the cooled bread. While highly recommended for that extra zing, you are welcome to omit the glaze if you prefer a simpler, less sweet option.
Lemon zucchini bread is incredibly versatile and suitable for a myriad of occasions. It makes an outstanding addition to any spring brunch or summer potluck, where its fresh flavor is always a welcome treat. Baked and beautifully wrapped, it serves as a thoughtful and delicious hostess gift. Or, perhaps best of all, simply keep a loaf on your counter for easy afternoon snacking, a delightful breakfast side, or a light dessert. It’s a fantastic way to utilize that abundant garden zucchini!
Essential Ingredients for Lemon Zucchini Bread
Crafting this flavorful lemon zucchini bread is just as straightforward as preparing its classic counterpart. The ingredient list remains quite similar, requiring only a few key adjustments to introduce that irresistible lemony brightness. Each component plays a crucial role in achieving the perfect texture and taste, from the moist crumb to the tangy glaze.
- Oil: For this recipe, a neutral-flavored oil such as canola oil or vegetable oil is ideal. These oils contribute moisture without imparting a strong flavor, allowing the lemon and zucchini to be the stars. If you opt for coconut oil, ensure it is melted and then measured accurately before incorporating it into the wet ingredients. This ensures proper emulsification and a consistent batter.
- Zucchini: The star vegetable of this quick bread! One medium zucchini typically yields approximately 1 cup of shredded zucchini. For the 1½ cups required in this recipe, you’ll likely need two medium zucchinis or one larger specimen. A key advantage of baking with zucchini is that there’s no need to peel it – the skin softens beautifully during baking and adds a lovely fleck of green to the loaf. Furthermore, resist the urge to squeeze out any moisture from the shredded zucchini. This natural moisture is what keeps the bread incredibly moist and tender.
- Lemon Juice + Zest: These are the heroes responsible for the bread’s vibrant lemon flavor. You’ll typically need about three medium lemons to yield the 2 tablespoons of zest specified. It’s crucial not to skimp on the lemon zest; the zest contains potent aromatic oils that deliver a far more intense and bright lemony flavor than the juice alone. The juice provides the tang, but the zest provides the depth of citrus. Always zest your lemons before juicing them – it’s much easier!
- All-Purpose Flour: Use standard all-purpose flour, making sure to spoon and level it into your measuring cups to prevent over-measuring, which can lead to a dry loaf.
- Baking Powder & Salt: These leavening agents and flavor enhancers are essential for the bread’s rise and overall taste. Baking powder creates a light and airy texture, while salt balances the sweetness and brings out the other flavors.
- Granulated Sugar: Provides sweetness and helps achieve that desirable golden-brown crust.
- Large Eggs: Act as a binder, adding structure and richness to the bread. Ensure they are at room temperature for better incorporation into the batter.
- Pure Vanilla Extract: A touch of vanilla complements the lemon beautifully, adding a subtle depth of flavor.
- Powdered Sugar: The base for our delicious lemon icing, creating a smooth, quick-setting glaze.
How to Prepare Your Perfect Lemon Zucchini Bread
This lemon-glazed zucchini bread is wonderfully quick and easy to prepare, making it a fantastic choice for both novice and experienced bakers. The most important part of the process, aside from mixing, is allowing the loaf to cool completely before applying the lemon glaze. This ensures a beautifully set, non-sticky icing. Here’s a detailed guide to making this delightful quick bread:
- Prepare Your Pan: Begin by preheating your oven to 350ºF (180°C). This ensures the oven is at the correct temperature for even baking from the moment your loaf goes in. Next, take a standard 9×5-inch loaf pan and spray it thoroughly with non-stick cooking spray. For easier removal and cleanup, line the pan with a strip of parchment paper, allowing some overhang on the longer sides. This acts as a sling, making it effortless to lift the cooled bread out of the pan.
- Combine Dry Ingredients: In a large mixing bowl, measure out your all-purpose flour, baking powder, and salt. Use a whisk to thoroughly combine these dry ingredients. Whisking ensures that the leavening agents and salt are evenly distributed throughout the flour, which is crucial for a consistent rise and flavor in your finished bread. Set this bowl aside.
- Mix Wet Ingredients: In a separate, medium-sized bowl, combine the liquid ingredients. Whisk together the neutral oil (canola or vegetable), granulated sugar, fresh lemon juice, potent lemon zest, room temperature eggs, and pure vanilla extract until everything is well combined and smooth. The sugar should be mostly dissolved. Once these are combined, gently stir in the shredded zucchini. Remember, there’s no need to squeeze out the zucchini’s moisture – it’s essential for that incredibly moist crumb.
- Combine Wet and Dry: Now, add the wet ingredient mixture to the bowl containing your dry ingredients. Using a spatula or wooden spoon, mix just until the ingredients are combined. Be careful not to overmix the batter; overmixing can develop the gluten in the flour too much, resulting in a tough or dense bread. It’s perfectly normal and even desirable for the batter to appear a little lumpy at this stage – those small lumps will bake out beautifully.
- Bake the Bread: Gently scoop the prepared batter into your lined and greased loaf pan. Spread it out evenly with your spatula to ensure a uniform loaf. Place the pan in the preheated oven and bake for the recommended time. To check for doneness, insert a toothpick or a thin skewer into the center of the loaf. If it comes out clean, the bread is baked through. If you notice the top browning too quickly, you can loosely tent the loaf with aluminum foil during the last 10-15 minutes of baking.
- Allow the Bread to Cool: This step is critical, especially when applying a glaze. Once baked, remove the loaf from the oven and let it cool in the pan on a wire rack for about 20 minutes. This allows the bread to set and prevents it from crumbling. After 20 minutes, carefully lift the bread out of the pan using the parchment paper overhang and transfer it directly to the wire rack to cool completely. This process can take anywhere from one to two hours, depending on your kitchen’s temperature. Patience here is key for the perfect glaze!
- Prepare and Apply the Glaze: While the bread is cooling, you can prepare the simple yet delicious lemon glaze. In a small bowl, whisk together powdered sugar and fresh lemon juice until smooth and lump-free. The consistency should be thick enough to cling to the bread but still pourable. If it’s too thick, add a tiny bit more lemon juice; if too thin, add a little more powdered sugar. Once your lemon zucchini bread is completely cool, pour the glaze evenly over the top, allowing it to drip appealingly down the sides. Let the glaze set for about 15-20 minutes before slicing and serving.
Storage & Freezing Instructions for Maximum Freshness
Proper storage is key to enjoying your homemade glazed lemon zucchini bread for as long as possible. This delicious quick bread is quite forgiving, but a few tips can help maintain its delightful moisture and flavor.
For short-term storage, your glazed lemon zucchini bread can be kept in an airtight container at room temperature. Placed on your kitchen counter, it will stay wonderfully moist and fresh for up to four days. To prevent the glaze from sticking to the container or other surfaces, you might place a piece of parchment paper on top of the loaf or between slices.
If you’ve baked an extra loaf or want to enjoy this treat beyond a few days, it freezes exceptionally well for up to three months. For best results when freezing, I highly recommend doing so without the lemon glaze. Wrap the cooled, unglazed bread tightly in plastic wrap, then add a layer of aluminum foil to prevent freezer burn. When you’re ready to enjoy it, simply thaw the bread at room temperature. Once thawed, you can whip up a fresh batch of the lemon glaze right before serving to capture that bright, freshly-made taste and perfect aesthetic. Freezing without the glaze helps maintain the bread’s texture and prevents the glaze from becoming watery or dissolving upon thawing.
Frequently Asked Questions (FAQ)
Can This Recipe Be Used to Make Muffins?
Absolutely! This versatile lemon zucchini bread batter is perfectly suited for making muffins. Instead of pouring the batter into a loaf pan, you can line a standard muffin pan with paper liners. Fill each muffin cup about two-thirds to three-quarters full to allow for proper rising. Bake the muffins in a preheated oven at the same temperature (350ºF / 180°C) for approximately 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. This recipe will typically yield between 12 to 14 delicious lemon zucchini muffins, perfect for individual servings or a grab-and-go breakfast.
Can Nuts Be Mixed Into the Batter?
Yes, certainly! While this recipe is designed to let the pure lemon and zucchini flavors shine, adding nuts can introduce a lovely textural contrast and a nutty aroma. I personally enjoy this bread without nuts, but if you’re a fan, it would be perfectly fine to incorporate up to 1/2 cup (approximately 60 grams) of chopped walnuts or pecans into the batter. Simply fold them in gently along with the shredded zucchini. For an extra touch, you could even toast the nuts lightly before adding them to enhance their flavor.
What other add-ins work well?
Beyond nuts, this lemon zucchini bread is wonderfully adaptable. Consider adding 1/2 cup of white chocolate chips for a sweet, creamy contrast to the lemon, or dried cranberries for a tart chewiness. A sprinkle of poppy seeds can also add a subtle texture and classic lemon-dessert appeal.
Why is my zucchini bread dry?
A dry zucchini bread is usually a result of overmixing the batter or overbaking. Remember to mix the wet and dry ingredients just until combined, even if there are a few lumps. Also, keep a close eye on your oven and start checking for doneness at the earlier end of the baking time range.
Can I use frozen zucchini?
While fresh zucchini is preferred, you can use frozen shredded zucchini. Make sure to thaw it completely and then gently pat it dry with paper towels to remove excess moisture. This step is important as frozen zucchini can release a lot of water, which might alter the batter consistency if not managed.
Expert Baking Tips for Success
Achieving the perfect loaf of lemon zucchini bread is easy with these helpful tips:
- Intensify Lemon Flavor: If you desire an even more pronounced and vibrant lemon flavor in your zucchini bread, consider adding the zest of one additional lemon to the batter. Remember, zest provides the most concentrated citrus aroma.
- Avoid Overmixing: When combining the wet and dry ingredients, mix only until they are just incorporated. Overmixing can lead to a tough and dense loaf because it overdevelops the gluten in the flour. A few small lumps in the batter are perfectly acceptable and often result in a tender crumb.
- Glaze Consistency is Key: When preparing the lemon glaze, begin with 1.5 tablespoons of fresh lemon juice. Gradually add more lemon juice, up to 2 tablespoons, if needed. The goal is a glaze that is thick enough to coat the back of a spoon and set nicely on the bread, but still spreadable. A glaze that’s too thin will simply run off the loaf, while one that’s too thick will be difficult to pour and spread.
- Room Temperature Ingredients: Ensure your eggs are at room temperature. This helps them emulsify better with other ingredients, creating a smoother, more uniform batter and a lighter texture in the finished bread.
- Don’t Peek Too Early: Resist the urge to open the oven door too frequently during baking, especially in the first 30-40 minutes. Fluctuations in temperature can cause the bread to sink in the middle.
More Zesty Lemon Desserts You’ll Love!
If you’re a fan of bright, citrusy desserts, you’ll adore these other lemon-infused treats:
- Lemon Cake
- Lemon Pie
- Lemon Cookies
- Lemon Bars
- Classic Glazed Lemon Bread
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Lemon Zucchini Bread
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Ingredients
Lemon Zucchini Bread
- 2 cups all-purpose flour spooned & leveled (250 grams)
- 2 teaspoons baking powder
- ½ teaspoon salt
- ⅔ cup oil canola, vegetable, or melted coconut oil work well (180 ml)
- 1 ¼ cups granulated sugar (250 grams)
- 2 large eggs at room temperature
- 1 tablespoon fresh lemon juice (15 ml)
- 2 tablespoons lemon zest about 3 medium lemons
- 1 teaspoon pure vanilla extract
- 1 ½ cups lightly packed shredded zucchini (175 grams)
Lemon Icing
- 1 cup powdered sugar (120 grams)
- 1.5 to 2 tablespoons fresh lemon juice (30 ml)
Instructions
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To make the lemon zucchini bread: Preheat the oven to 350°F (180°C). Spray a 9×5-inch loaf pan with nonstick cooking spray, line the pan with parchment paper, and set aside.
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In a large mixing bowl, whisk together the flour, baking powder, and salt until well combined. Set aside.
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In a separate mixing bowl whisk together the oil, granulated sugar, eggs, lemon juice, lemon zest, and vanilla extract until well combined. Stir in the shredded zucchini.
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Combine the wet and dry ingredients and mix until just combined.
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Scoop the batter into the prepared loaf pan and spread into one even layer.
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Bake for 55 to 65 minutes or until a toothpick inserted into the center comes out clean. If needed, cover the top loosely or tent with foil for the last 10 to 15 minutes of baking to prevent excess browning.
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Remove from the oven and cool in the pan on a wire rack for 20 minutes. Carefully remove from the pan and return to the wire rack to cool completely.
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To make the lemon icing: Combine the powdered sugar and lemon juice in a large mixing bowl and mix until well combined and no lumps remain. If the icing is too thin, add more powdered sugar as needed. If the icing is too thick, add more lemon juice as needed.
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Pour the icing on top of the cooled bread and spread it all over the top. Allow to set for 15 to 20 minutes before slicing.
Notes
Freezing Instructions: This bread will freeze well for up to three months. I recommend freezing the bread without the glaze on top and wrapping it tightly with plastic wrap. Once thawed, you can add the glaze and serve.