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Lemon Zucchini Bread with Lemon Glaze

November 1, 2018 by Tina Verrelli Leave a Comment
Modified February 21, 2021 at 9:45 am

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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

Updated zucchini bread with lemon zest, juice and a lemon glaze to top it off! It's a new family favorite for us!
Tina Verrelli - epicuricloud.com
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Course: Breakfast, Breakfast/Brunch, Dessert
Cuisine: American
Keyword: lemon, lemon glaze, quick bread, zucchini
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
Servings: 12 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
  • 1/2 - 1 teaspoon lemon extract - optional for extra lemon flavor
  • 3 cups (390 grams) 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

Instructions 

  • Grease bottom only of 9 x 5 x 3 inch pan. (see note)
  • 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.

Glaze - While cooling make 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.

Notes

Other Pan Options:

I have also baked from 1 - batch:
  • 1 - 8" loaf pan (took about 1 hour bake time)
  • 2 mini loaf pans (took about 30-35 minutes bake time)

Nutrition (approx. data estimated via online nutritional calculator.)

Calories: 521kcal (26%) | Carbohydrates: 89g (30%) | Protein: 8g (16%) | Fat: 15g (23%) | Saturated Fat: 1g (6%) | Trans Fat: 1g | Cholesterol: 55mg (18%) | Sodium: 419mg (18%) | Potassium: 172mg (5%) | Fiber: 2g (8%) | Sugar: 44g (49%) | Vitamin A: 142IU (3%) | Vitamin C: 8mg (10%) | Calcium: 33mg (3%) | Iron: 3mg (17%)
Tried this recipe?Share it! Tag @epicuricloud - Please Leave A Comment & Rating Below! TY!

Filed Under: bread, Breakfast, Breakfast & Brunch, Brunch, Dessert, QVC Recipe, summer foods Tagged With: lemon, lemon zucchini bread, Zucchini, zucchini bread

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