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Lemon Zucchini Bread with Lemon Glaze

Lemon Zucchini Bread with Lemon Glaze

This bread is seriously so amazing!! I found a recipe on Like Mother Like Daughter for this bread that not only looked irresistible but also a great way to use up my zucchini. This lemon zucchini bread with lemon glaze is super moist, lemony, and delicious – we all LOVED it. I served slices of it for dessert last night with some fresh blackberries on the side and it was wonderful. I have to say, this might be my new favorite quick bread. It’s SO good!

Lemon Zucchini Bread with Lemon Glaze

How to Make Lemon Zucchini Bread with Lemon Glaze

Preheat the oven to 350 degrees. Coat a loaf pan with coconut oil spray.

Whisk together the flour, baking powder, and salt until well combined.

Whisk the beaten eggs together with the sugar and melted coconut oil until well combined. Add the buttermilk, lemon zest, and lemon juice then whisk very well. Add the zucchini and mix until evenly combined.

Slowly add the flour mixture to the egg mixture until just combined. Pour into the loaf pan and gently tap the loaf pan on the counter to remove any air bubbles.

Lemon Zucchini Bread with Lemon Glaze

Place into the oven and bake for 40-45 minutes, or until a tester inserted into the center comes out clean. Remove from the oven and let rest for 10 minutes before removing from the pan and placing on a cooling rack until cool to the touch.

Lemon Zucchini Bread with Lemon Glaze

Make the glaze by combining the powdered sugar, lemon, juice, lemon zest, and milk together until smooth and creamy and at the desired consistency.

Place some wax paper under the wire rack with the zucchini bread on it. Drizzle the lemon glaze over the top of the loaf until evenly coated. Let the glaze set then slice and serve. Enjoy!

Lemon Zucchini Bread with Lemon Glaze

Lemon Zucchini Bread with Lemon Glaze

Lemon Zucchini Bread with Lemon Glaze

Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Course: Breads and Muffins
Servings: 1 loaf
Author: Pam - For the Love of Cooking

Ingredients

  • Lemon Zucchini Bread:
  • 2 cups flour
  • 2 tsp baking powder
  • ½ tsp salt
  • 2 eggs beaten
  • ½ cup coconut oil melted
  • cup sugar
  • ½ cup buttermilk
  • 2 tbsp fresh lemon juice
  • Zest of 1 lemon
  • 1 cup zucchini grated
  • Lemon Glaze:
  • 1 cup powdered sugar
  • 4-5 tsp fresh lemon juice
  • Zest from 1 lemon
  • 1 to 2 tsp of milk as needed to thin glaze

Instructions

  • Preheat the oven to 350 degrees. Coat a loaf pan with coconut oil spray.
  • Whisk together the flour, baking powder, and salt until well combined.
  • Whisk the beaten eggs together with the sugar and melted coconut oil until well combined. Add the buttermilk, lemon zest, and lemon juice then whisk very well. Add the zucchini and mix until evenly combined.
  • Slowly add the flour mixture to the egg mixture until just combined.
  • Pour into the loaf pan and gently tap the loaf pan on the counter to remove any air bubbles.
  • Place into the oven and bake for 40-45 minutes, or until a tester inserted into the center comes out clean.
  • Remove from the oven and let rest for 10 minutes before removing from the pan and placing on a cooling rack until cool to the touch.
  • Make the glaze by combining the powdered sugar, lemon, juice, lemon zest, and milk together until smooth and creamy and at the desired consistency.
  • Place some wax paper under the wire rack with the zucchini bread on it. Drizzle the lemon glaze over the top of the loaf until evenly coated.
  • Let the glaze set then slice and serve. Enjoy!
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Recipe Rating




9 Comments

  1. My husband would wish to be at your house right now for some of that fabulous looking lemon bread. His favorite.

  2. this is a very unique zucchini bread! i love the light color and texture–it seems quite different from the zucchini breads i’ve made and it looks delicious. 🙂

  3. I’ve been trying to bake quickbreads more and more lately to keep on hand for easy snacking…I think this is being added to my “to-make” list next!

  4. 5 stars
    I made this with yellow squash, and you can’t tell it’s in there. It is so amazingly good that I made two double batches after the first loaf, and put them in the freezer!

  5. Jennifer S. says:

    Looking forward to trying this recipe. A couple things: 1) what size loaf pan did you use? 8×4 or 9×5? and 2) a suggestion: put the wax paper under the loaf (rather than under the wire rack) when you’re ready to glaze the loaf, and you won’t have to clean the dried glaze off of the wire rack. I’ve learned from experience. 🙂

    1. Jennifer,

      I used an 8×4. Thanks for the wax paper tip! I’ll definitely do that next time.

  6. RHONDA HUNTER says:

    5 stars
    This was absolutely AMAZING! I made 4 loaves and added blue berries!
    I work in a Hair Salon, she the girls keep being me for more!
    Thank you!

  7. Julie Hordyk says:

    4 stars
    I made this last night because I was in a baking mood. It was delicious! So lemony and rich-tasting. I probably would swap out some applesauce for about half of the oil next time (I felt a little guilty) but I must say it was yummy! The zucchini adds great moisture and a little texture, but you don’t get a heavy zucchini flavor. Definitely a keeper! In my husband’s words….”YUM!”