Glazed Lemon Zucchini Bread: A Zesty Twist on a Classic

Zucchini bread is a timeless favorite, a comforting slice of home-baked goodness. But what if we could elevate this classic, adding a burst of sunshine and a tangy twist? Enter the Glazed Lemon Zucchini Bread. This recipe takes the moist, tender crumb of traditional zucchini bread and infuses it with the bright, citrusy flavor of lemon, all topped with a luscious lemon glaze. It’s the perfect treat for a sunny afternoon, a delightful addition to brunch, or simply a way to brighten up your day.

This recipe is designed to be straightforward and accessible to bakers of all skill levels. We’ll walk you through each step, from grating the zucchini to drizzling the final glaze. Get ready to fill your kitchen with the irresistible aroma of lemon and freshly baked bread!

## Why This Recipe Works

* **Moist and Tender Crumb:** The combination of zucchini and oil ensures a super moist and tender crumb that stays fresh for days.
* **Bright Lemon Flavor:** Fresh lemon zest and juice provide a vibrant citrusy flavor that complements the sweetness of the bread.
* **Simple Glaze:** The lemon glaze adds a touch of sweetness and a beautiful glossy finish.
* **Easy to Make:** This recipe is easy to follow and requires no special equipment.
* **Versatile:** Enjoy it for breakfast, brunch, dessert, or as a snack.

## Ingredients You’ll Need

**For the Zucchini Bread:**

* 3 cups all-purpose flour
* 1 teaspoon baking soda
* 1/2 teaspoon baking powder
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground nutmeg
* 1/2 teaspoon salt
* 1 3/4 cups granulated sugar
* 3/4 cup vegetable oil
* 4 large eggs
* 1 teaspoon vanilla extract
* 1/4 cup buttermilk (or milk with 1 teaspoon of lemon juice/vinegar)
* 2 cups grated zucchini (about 2 medium zucchini), excess moisture squeezed out
* 1/4 cup chopped walnuts or pecans (optional)
* Zest of 2 lemons

**For the Lemon Glaze:**

* 1 1/2 cups powdered sugar
* 3-4 tablespoons fresh lemon juice
* 1 tablespoon melted butter (optional, for extra richness)

## Equipment

* Two 9×5 inch loaf pans
* Mixing bowls
* Measuring cups and spoons
* Grater
* Whisk
* Rubber spatula
* Wire rack

## Step-by-Step Instructions

### Step 1: Prepare the Zucchini

1. Wash and trim the ends of the zucchini.
2. Grate the zucchini using a box grater. You should have about 2 cups of grated zucchini.
3. Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out as much excess moisture as possible. This step is crucial to prevent the bread from becoming soggy.

### Step 2: Combine Dry Ingredients

1. In a large mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
2. Make sure all the ingredients are well combined.

### Step 3: Combine Wet Ingredients

1. In a separate mixing bowl, whisk together the sugar, oil, eggs, vanilla extract and buttermilk until well combined and slightly lightened in color.
2. Add the lemon zest to the wet ingredients and whisk to combine.

### Step 4: Combine Wet and Dry Ingredients

1. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to a tough bread.
2. The batter will be thick.

### Step 5: Fold in Zucchini and Nuts (Optional)

1. Gently fold in the squeezed zucchini and chopped nuts (if using) into the batter until evenly distributed.

### Step 6: Prepare the Pans and Bake

1. Preheat your oven to 350°F (175°C).
2. Grease and flour two 9×5 inch loaf pans. Alternatively, you can line the pans with parchment paper, leaving an overhang for easy removal.
3. Divide the batter evenly between the prepared loaf pans.
4. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean or with just a few moist crumbs attached. The baking time may vary depending on your oven.
5. If the tops of the bread are browning too quickly, tent them loosely with aluminum foil during the last 15-20 minutes of baking.

### Step 7: Cool the Bread

1. Let the loaves cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely.
2. Cooling completely is important before glazing to prevent the glaze from melting.

### Step 8: Prepare the Lemon Glaze

1. While the bread is cooling, prepare the lemon glaze. In a medium bowl, whisk together the powdered sugar, lemon juice, and melted butter (if using) until smooth.
2. Add more lemon juice if needed to achieve your desired consistency. The glaze should be thick enough to coat the bread but thin enough to drizzle easily.

### Step 9: Glaze the Bread

1. Once the bread is completely cool, drizzle the lemon glaze evenly over the top of each loaf.
2. Let the glaze set for a few minutes before slicing and serving.

## Tips for Perfect Glazed Lemon Zucchini Bread

* **Squeeze the Zucchini:** This is the most important step for preventing soggy bread. Use a clean kitchen towel or cheesecloth to squeeze out as much excess moisture as possible from the grated zucchini.
* **Don’t Overmix:** Overmixing the batter can develop the gluten in the flour, resulting in a tough bread. Mix until just combined.
* **Use Fresh Lemon Juice and Zest:** Fresh lemon juice and zest will provide the best flavor for both the bread and the glaze.
* **Adjust the Sweetness:** If you prefer a less sweet bread, you can reduce the amount of sugar by 1/4 cup.
* **Add Nuts or Chocolate Chips:** Feel free to add chopped walnuts, pecans, or chocolate chips to the batter for extra flavor and texture.
* **Check for Doneness:** Use a wooden skewer to check for doneness. If the skewer comes out clean or with just a few moist crumbs attached, the bread is done.
* **Cool Completely Before Glazing:** This will prevent the glaze from melting and running off the bread.
* **Experiment with Extracts:** Add a teaspoon of almond extract or orange extract for a different flavor profile.

## Variations

* **Chocolate Chip Zucchini Bread:** Add 1 cup of chocolate chips to the batter.
* **Walnut Zucchini Bread:** Add 1 cup of chopped walnuts to the batter.
* **Spice Zucchini Bread:** Add 1/2 teaspoon of ground cloves or allspice to the batter.
* **Orange Zucchini Bread:** Substitute orange zest and juice for the lemon zest and juice.
* **Vegan Zucchini Bread:** Substitute the eggs with applesauce or mashed banana, use plant-based milk instead of buttermilk, and ensure your sugar is vegan-friendly.

## Serving Suggestions

* Serve slices of the glazed lemon zucchini bread with a cup of coffee or tea for a delightful breakfast or brunch.
* Enjoy it as a snack with a dollop of whipped cream or a scoop of vanilla ice cream.
* Pack a slice in your lunchbox for a sweet treat.
* Bring a loaf to a potluck or bake sale.
* Toast a slice and spread with butter or cream cheese.

## Storage Instructions

* **Room Temperature:** Store the glazed lemon zucchini bread in an airtight container at room temperature for up to 3-4 days.
* **Refrigerator:** For longer storage, store the bread in the refrigerator for up to a week. Wrap it tightly in plastic wrap or place it in an airtight container to prevent it from drying out.
* **Freezer:** To freeze the bread, wrap it tightly in plastic wrap and then in aluminum foil. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before serving. You can also freeze individual slices for a quick and easy snack.

## Nutritional Information (Approximate)

(Per slice, based on 16 slices per loaf)

* Calories: 250-300
* Fat: 12-15g
* Saturated Fat: 2-3g
* Cholesterol: 30-40mg
* Sodium: 150-200mg
* Carbohydrates: 35-40g
* Sugar: 20-25g
* Protein: 3-4g

*Note: Nutritional information is an estimate and may vary depending on the specific ingredients used.*

## Frequently Asked Questions (FAQ)

**Q: Can I use frozen zucchini?**

A: Yes, you can use frozen zucchini. Thaw it completely and squeeze out as much excess moisture as possible before using it in the recipe.

**Q: Can I make this recipe gluten-free?**

A: Yes, you can make this recipe gluten-free by using a gluten-free all-purpose flour blend. Be sure to add a teaspoon of xanthan gum to help bind the ingredients together.

**Q: Can I use a different type of oil?**

A: Yes, you can use a different type of oil, such as canola oil, melted coconut oil, or even olive oil (though olive oil may impart a slightly different flavor).

**Q: Can I add other spices?**

A: Absolutely! Feel free to experiment with other spices, such as ground ginger, cardamom, or cloves.

**Q: My bread is sinking in the middle. What did I do wrong?**

A: There are several reasons why your bread might be sinking in the middle: overmixing the batter, using too much liquid, or not baking it long enough. Make sure to follow the recipe carefully and check for doneness with a wooden skewer.

**Q: My glaze is too thick/thin. What can I do?**

A: If your glaze is too thick, add a little more lemon juice until it reaches your desired consistency. If it’s too thin, add a little more powdered sugar.

**Q: Can I make this recipe in a bundt pan?**

A: Yes, you can bake it in a bundt pan. Grease and flour the pan well. The baking time may need to be adjusted.

## Conclusion

This Glazed Lemon Zucchini Bread is a delightful twist on a classic recipe. The combination of moist zucchini bread and bright lemon flavor is simply irresistible. Whether you’re looking for a delicious breakfast treat, a comforting snack, or a crowd-pleasing dessert, this recipe is sure to be a hit. So, gather your ingredients, preheat your oven, and get ready to bake a loaf of sunshine! Enjoy! Don’t forget to leave a comment below and let me know how yours turned out. Happy Baking!