This lemon zucchini bread with lemon glaze recipe makes a delightful and refreshing treat that is perfect for any time of the day!
The combination of tangy lemon and moist zucchini creates a unique and delicious flavor that is sure to satisfy your taste buds!!
And when topped with a sweet and tangy lemon glaze frosting, this bread becomes even more irresistible!!!
This yummy dessert bread is the perfect way to use those abundant zucchini that gardeners are happy to share with you, lol!! And the secret ingredients in this recipe makes it extra delicious and moist!!
Whether you’re looking for a breakfast option, a midday snack, or a dessert, this lemon zucchini bread is the answer. So let’s dive in and explore the recipe for this delectable treat!
Ingredients in the Lemon Zucchini Bread with Lemon Glaze Recipe
Start with 1 1/2 cups grated zucchini! Here is the best way to prepare the zucchini for this recipe!
How to Grate and Use Zucchini for Recipes Like the Lemon Zucchini Bread with Lemon Glaze Recipe
Preparing the zucchini correctly is important to ensure that your Lemon Zucchini Bread with Lemon Glaze Recipe turns out moist and delicious. Here’s the best way to prepare the zucchini for this recipe:
Wash and Trim:
Start by washing the zucchini thoroughly under cold running water. Trim off both ends of the zucchini.
Grate the Zucchini:
Use a box grater or a food processor with a grating attachment to grate the zucchini. You can leave the skin on for added color and nutrients. Aim for a medium-fine grate. If you prefer, you can also use a coarse grate for more texture in the bread.
Squeeze Out Excess Moisture:
After grating the zucchini, it’s crucial to remove excess moisture. Place the grated zucchini in a fine mesh strainer or a colander set over a bowl. Sprinkle a pinch of salt over the grated zucchini and gently toss it. Let it sit for about 10-15 minutes. The salt will help draw out some of the moisture.
Squeeze or Pat Dry:
After the zucchini has rested, use your hands or a clean kitchen towel to squeeze out excess moisture. Alternatively, you can press the zucchini between paper towels to remove the moisture. This step is important to prevent the bread from becoming too wet during baking.
Measure the Zucchini:
Once you’ve removed the excess moisture, measure out the required amount of grated zucchini for the recipe. Typically, you’ll need about 1 1/2 to 2 cups of grated zucchini for a standard loaf of this lemon zucchini bread with lemon glaze recipe!
Properly preparing the zucchini ensures that your bread will have the right moisture content, allowing it to bake evenly and have a pleasing texture.
Don’t skip the step of removing excess moisture, as it can significantly impact the final result of your Lemon Zucchini Bread.
Freezing Grated Zucchini to Use in the Lemon Zucchini Bread with Lemon Glaze Recipe
You can use frozen grated zucchini in your lemon zucchini bread recipe. Using frozen zucchini can be a convenient option, especially if you have excess zucchini from your garden or want to save time.
If you have a surplus of zucchini, you can grate it, squeeze out the excess moisture, and then freeze it in portion-sized bags. This way, you’ll have prepared zucchini ready to use in your recipes whenever you need it!
Here’s how to use frozen grated zucchini in your recipe:
Thaw and Drain
If you’re using frozen grated zucchini, make sure to thaw it completely. Place the frozen zucchini in a colander or fine mesh strainer to allow any excess moisture to drain. You can gently press the zucchini with a spoon to help remove as much moisture as possible.
Squeeze Out Excess Moisture
After the zucchini has thawed and drained, take small handfuls of it and gently squeeze out any remaining excess moisture. This step is important to prevent the bread from becoming too wet during baking.
Depending on the moisture content of your thawed zucchini, you may need to adjust the measurements slightly. For example, if the zucchini seems quite wet, you might use slightly less than the recipe calls for to avoid making the batter too moist.
Proceed with the Recipe
Once you’ve thawed, drained, and squeezed the zucchini, you can proceed with the recipe as usual. Incorporate the zucchini into the batter along with the other wet ingredients.
Using frozen grated zucchini can work well in zucchini bread recipes and may even add a touch of extra moisture to the final product. Just be sure to take the steps to remove excess moisture to avoid any issues with the texture of the bread!!
Other Ingredients in the Lemon Zucchini Bread with Lemon Glaze Recipe…
This recipe requires 2 cups all-purpose flour and 1 1/4 cups granulated sugar. You’ll also need 1 teaspoon baking soda and 1/2 teaspoon baking powder. And 1/2 teaspoon salt for the remainder of the dry ingredients.
For the wet ingredients you’ll use 2 large eggs, 1/2 cup plain yogurt, and 1/2 cup vegetable oil or melted coconut oil to add moisture to the bread.
Additional flavor and moisture will come from the 2 teaspoons lemon zest (from about 2 lemons), 2 tablespoons fresh lemon juice, and 1 teaspoon vanilla extract!
An optional ingredient in the yummy bread and one that adds even more flavor is 1/2 cup chopped nuts (such as walnuts or pecans)!!
Ingredients in the Lemon Glaze…
For the lemon glaze you’ll use just 3 ingredients! The ingredients are 1 cup powdered sugar, 2-3 tablespoons fresh lemon juice, and 1 teaspoon lemon zest!! This glaze is such a flavor-burst!!!
Ingredient Substitutes for the Lemon Zucchini Bread with Lemon Glaze Recipe
There are several ingredient substitutes you can use to make the lemon zucchini bread with lemon glaze recipe. Here are some options.
If you need an egg substitute due to dietary restrictions or allergies, you can use options like unsweetened applesauce (1/4 cup per egg), mashed banana (1/4 cup per egg), or a flaxseed/water mixture (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg).
Instead of vegetable oil or coconut oil, you can use melted butter, melted margarine, or even a mild-flavored olive oil. Keep in mind that butter and margarine will add a slightly different flavor.
You can use alternative sweeteners like honey, maple syrup, or agave nectar. Just be aware that these substitutes might alter the flavor and moisture level of the bread.
While all-purpose flour is commonly used, you can experiment with other flours such as whole wheat flour, spelt flour, or a gluten-free flour blend. Keep in mind that different flours may affect the texture and taste of the bread.
If you’re looking to substitute yogurt, you can use sour cream or buttermilk in equal amounts.
If you have a nut allergy or prefer not to use nuts, you can omit them from the recipe or replace them with chopped seeds like sunflower or pumpkin seeds.
While this may seem counterintuitive, you can experiment with other grated vegetables like carrots or summer squash if you don’t have zucchini available. Just be aware that this will change the flavor and color of the bread.
If you don’t have fresh lemons for zest and juice, you can use bottled lemon juice and lemon extract. However, the flavor won’t be as vibrant as using fresh ingredients.
Baking Powder and Baking Soda
If you’re out of baking powder, you can make your own by combining 1 part baking soda with 2 parts cream of tartar. For baking soda, there isn’t a direct substitute as it’s used for leavening.
When making substitutions, it’s important to note that the texture, taste, and appearance of the final product might differ from the original recipe. It’s a good idea to start with small substitutions and do a test batch before making larger quantities. Keep in mind that experimenting with substitutions can lead to delicious and unique variations of the recipe!
Making the Lemon Zucchini Bread with Lemon Glaze Recipe Gluten-free!
To make the Lemon Zucchini Bread recipe gluten-free, you can use gluten-free flours and make a few adjustments to the other ingredients. Here’s a gluten-free version of the recipe:
For the bread use 2 cups gluten-free all-purpose flour blend (make sure it contains xanthan gum if the blend doesn’t include it); 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 2 large eggs; 1/2 cup plain yogurt (or dairy-free yogurt for a dairy-free version); 1/2 cup vegetable oil or melted coconut oil; 1 1/4 cups granulated sugar; 2 teaspoons lemon zest (from about 2 lemons); 2 tablespoons fresh lemon juice; 1 teaspoon vanilla extract; 1 1/2 cups grated zucchini (excess moisture squeezed out); and optional 1/2 cup chopped nuts (such as walnuts or pecans).
For the Lemon Glaze Frosting use 1 cup powdered sugar; 2-3 tablespoons fresh lemon juice; and 1 teaspoon lemon zest.
When you grease the loaf pan make sure to dust it with gluten-free flour too!
By using a gluten-free all-purpose flour blend and ensuring your other ingredients are also gluten-free, you can enjoy a tasty and gluten-free version of this Lemon Zucchini Bread with Lemon Glaze Recipe!
Making the Lemon Zucchini Bread with Lemon Glaze Recipe
Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
I’m doubling the recipe because I want 2 loaves of this delicious bread!!!
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
In a large bowl, beat the eggs. Add the plain yogurt, oil, sugar, lemon zest, lemon juice, and vanilla extract. Mix well until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Gently fold in the grated zucchini and chopped nuts (if using).
Pour the batter into the prepared loaf pan.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before adding on the glaze.
Prepare the Lemon Glaze Frosting
In a bowl, whisk together the powdered sugar, lemon juice, and lemon zest until you have a smooth glaze. Adjust the consistency by adding more lemon juice if needed.
Once the bread is completely cool, drizzle the lemon glaze over the top. You can do this while the bread is still on the wire rack, with a baking sheet or parchment paper underneath to catch any drips!
Allow the glaze to set before slicing and serving. This is the most difficult part of this whole recipe, lol!!!
Slice the Lemon Zucchini Bread and serve it as a delightful and moist treat!
Number of Servings
The number of servings in the Lemon Zucchini Bread with Lemon Glaze recipe can vary depending on how thick you slice the bread and the size of the slices. As a general guideline, a standard 9×5-inch loaf pan typically yields about 8 to 12 slices.
So, assuming that you will get about 10 slices from the loaf, you can estimate that this recipe will yield approximately 10 servings.
Keep in mind that serving sizes can be adjusted based on your preferences and the occasion. You can cut thicker slices for a more substantial serving or thinner slices for smaller portions. You can also cut the slices in half. For example, if you’re serving the bread as part of a larger meal or buffet you might have more servings than if you’re serving it as a standalone dessert.
What Pairs Well with this Lemon Zucchini Bread with Lemon Glaze Recipe?
This lemon zucchini bread with lemon glaze recipe has a delightful balance of flavors, combining the zesty brightness of lemon with the subtle sweetness of zucchini. Here are some delicious pairing options to enhance your enjoyment of this bread:
Spread a thin layer of cream cheese on a slice of lemon zucchini bread for a creamy and tangy contrast.
Butter or Margarine
A classic choice, spreading butter or margarine on the bread can add a rich and comforting element.
Serve slices of lemon zucchini bread with a side of fresh berries like strawberries, blueberries, or raspberries. The fruity sweetness complements the tanginess of the lemon.
A dollop of plain or vanilla Greek yogurt can add creaminess and a touch of protein to your snack.
Drizzle a bit of honey over the bread for a natural sweetness that complements the lemon flavor.
Pair the bread with a cup of herbal tea, black tea, or even green tea for a soothing and complementary beverage.
Enjoy a slice of lemon zucchini bread alongside your morning coffee for a delightful start to the day.
Serve the bread with slices of citrus fruits like oranges, grapefruits, or more lemon wedges for an extra burst of citrus flavor.
A scoop of cottage cheese can add a creamy and slightly tangy element to your snack.
For a dessert twist, try serving a warm slice of lemon zucchini bread with a scoop of vanilla or lemon ice cream.
If you didn’t include nuts in the bread itself, you could serve it with a handful of toasted nuts on the side, such as almonds or walnuts.
Sprinkle chia seeds on top of the bread or add them to your yogurt or berries for an added crunch and nutritional boost.
Remember, the best pairings are often a matter of personal taste!
Feel free to get creative and mix and match these suggestions based on your preferences.
Enjoy experimenting and finding the perfect accompaniments to complement the flavors of your lemon zucchini bread with lemon glaze recipe!!
How to Store Leftover Lemon Zucchini Bread with Lemon Glaze
To ensure the freshness and quality of your baked Lemon Zucchini Bread, it’s important to store it properly. Here are the recommended storage guidelines:
If you plan to consume the bread within 1-2 days, you can store it at room temperature. Place the bread in an airtight container or wrap it tightly in plastic wrap.
Make sure the bread has cooled completely before storing it to prevent condensation inside the container, which could make the bread soggy.
For longer storage, especially if you’re not going to consume the bread within a couple of days, it’s best to store it in the refrigerator.
Place the bread in an airtight container or wrap it in plastic wrap, and then place it in the refrigerator.
The bread can last in the refrigerator for up to about a week. Keep in mind that refrigeration might cause the bread to become slightly denser, but it will still be tasty.
Freezer (Long-term Storage)
If you want to store the bread for an extended period, freezing is the best option.
Slice the bread if you haven’t done so already. Individual slices can be easier to thaw and enjoy.
Wrap each slice or the whole loaf tightly in plastic wrap or aluminum foil, and then place it in a freezer-safe plastic bag to prevent freezer burn.
Frozen Lemon Zucchini Bread can last for several months in the freezer without a significant loss of quality.
Thawing and Enjoying
To thaw frozen Lemon Zucchini Bread, take it out of the freezer and let it thaw at room temperature. You can also warm individual slices in a toaster or microwave.
If you’ve refrigerated the bread, you can bring it back to room temperature before serving if desired.
Remember that the glaze on top of the bread may absorb moisture over time, so if you’re storing the bread for an extended period, it’s a good idea to drizzle the glaze on just before serving each slice.
Proper storage will help preserve the flavor, texture, and moisture of your Lemon Zucchini Bread with Lemon Glaze, ensuring that you can enjoy it over an extended period.
Lemon Zucchini Bread with Lemon Glaze Recipe
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- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup plain yogurt
- 1/2 cup vegetable oil or melted coconut oil
- 1 1/4 cups granulated sugar
- 2 teaspoons lemon zest from about 2 lemons
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1 1/2 cups grated zucchini excess moisture squeezed out
- 1/2 cup chopped nuts such as walnuts or pecans
Lemon Glaze Frosting:
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- In a large bowl, beat the eggs. Add the plain yogurt, oil, sugar, lemon zest, lemon juice, and vanilla extract. Mix well until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the grated zucchini and chopped nuts (if using).
- Pour the batter into the prepared loaf pan.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- In a bowl, whisk together the powdered sugar, lemon juice, and lemon zest until you have a smooth glaze. Adjust the consistency by adding more lemon juice if needed.
- Once the bread is completely cool, drizzle the lemon glaze over the top. You can do this while the bread is still on the wire rack, with a baking sheet or parchment paper underneath to catch any drips!
- Allow the glaze to set before slicing and serving. This is the most difficult part of this whole recipe, lol!!!
- Slice the Lemon Zucchini Bread and serve it as a delightful and moist treat!