Lemon Zucchini Bread with Lemon Glaze

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!

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Lemon Zucchini Bread with Lemon Glaze

Updated zucchini bread with lemon zest, juice and a lemon glaze to top it off! It's a new family favorite for us!

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Rating: 5
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Prep Time

20 minutes

Cook Time

90 minutes to bake

Servings

10 servings

Ingredients

Bread:

• 3 cups shredded zucchini
• 1 2/3 cup sugar
• 2/3 cup oil I use canola or safflower
• 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
• 1/2 teaspoon baking powder

Glaze:

• 1 1/2 cups powdered sugar
• 2-4 tablespoons lemon juice
• 1 teaspoon lemon zest

Prep Time 20 minutes Cook Time 90 minutes to bake Servings 10 servings Ingredients Bread: 3 cups shredded zucchini 1 2/3 cup sugar 2/3 cup oil I use canola or safflower 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 1/2 teaspoon baking powder Glaze: 1 1/2 cups powdered sugar 2-4 tablespoons lemon juice 1 teaspoon lemon zest

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. Grease bottom only of 9 x 5 x 3 inch pan.
2. Preheat oven to 350 F. Arrange oven rack to lower-center position.
3. Mix zucchini, sugar, oil, vanilla, eggs, lemon juice and lemon zest in large bowl.
4. 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.
5. 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.
6. Cool for 10 minutes in pan, then turn out onto platter or wire rack.

Glaze - While cooling make glaze

1. Whisk together powdered sugar with 2 tablespoons lemon juice and zest. Add more lemon juice as needed to reach desired consistency.
2. Drizzle bread with glaze before completely cool.