Lemon Zucchini Bread with Lemon Glaze Recipe

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Delicious zucchini bread updated with tangy lemon flavor!

We have always made zucchini bread with warm spices such as cinnamon and cloves, but this summer I made a lighter-tasting lemon version.  We loved it - especially the tangy lemon glaze!


Lemon Zucchini Bread with Lemon Glaze

Tina Verrelli - epicuricloud.com

Makes 1 (9 x 5 x 3 inch) loaf



3 cups shredded zucchini

1 2/3 cup sugar

2/3 cup oil

2 teaspoons vanilla

4 large eggs

2 tablespoons freshly squeezed lemon juice

Zest of 1 lemon (about 2 generous teaspoons)

3 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon salt

½ teaspoon baking powder


1½ cups powdered sugar

2-4 tablespoons lemon juice

1 teaspoon lemon zest.


Grease bottom only of 9 x 5 x 3 inch pan.

Preheat oven to 350 F.

Arrange oven rack to lower-center position.

Mix zucchini, sugar, oil, vanilla, eggs, lemon juice and lemon zest in large bowl.

In small bowl stir together the remaining dry ingredients.  Add the dry ingredients to the wet and mix until just combined.  

Pour into prepared loaf pan.

Bake 1 hour and 10 minutes – 1 hour and 20 minutes or until a toothpick inserted into the center comes out clean.  You can also check the temperature of the bread with an instant read thermometer.  It should read between 200°F and 205°F at the center of the bread when it is done.

Cool for 10 minutes in pan, then turn out onto platter or wire rack.  

While cooling, make glaze.  

Glaze: Whisk together powdered sugar with 2 tablespoons lemon juice and zest.  Add more lemon juice as needed to reach desired consistency.

Drizzle bread with glaze before completely cool.

Printable Recipe: Lemon Zucchini Bread with Lemon Glaze

Simple Strawberry Sauce (No Cook)

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Simple Strawberry Sauce (No Cook)

Great to pour over ice cream, yogurt, strawberry shortcake, pound cake, cheesecake, pancakes...  Also great to flavor sparkling water, smoothies, cocktails and lemonade!

I pureed mine in my KitchenAid 3.5 cup Chopper, but you could use any chopper, food processor or blender.  


Simple Strawberry Sauce Recipe:

Tina Verrelli - epicuricloud.com

Makes about 1 cup sauce



2 cups fresh strawberries, hulled and cut in half

1 tablespoon fresh lemon juice

2 tablespoons powdered sugar (Can add more to taste)



Place all ingredients in chopper, food processor or blender and puree until smooth.  

If desired pour through a fine mesh sieve to remove any seeds.  

Store in the refrigerator and use within 3 days.





White Chocolate "Mousse" Recipe

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White Chocolate "Mousse" Recipe:

  • 6 ounces white chocolate chips

  • 1 cup heavy cream

Place chocolate chips in a heat proof bowl.  Heat heavy cream in a heavy saucepan over medium heat until bubbles form around the edge of the pan - do not boil. Take off heat, pour hot cream over white chocolate chips and stir until melted. Refrigerate the mixture for 2 hours -to- 2 days. When ready to whip, pour into mixer bowl and use whisk to whip to desired consistency. Holds up well for a day in refrigerator. 💙🇺🇸❤️