– **Title**: Glazed Lemon Zucchini Bread
– **Ingredients**:
– 1 cup grated zucchini (about 1 medium zucchini)
– 1 ½ cups all-purpose flour
– 1 teaspoon baking powder
– ½ teaspoon baking soda
– ½ teaspoon salt
– ½ cup granulated sugar
– ½ cup brown sugar, packed
– ⅓ cup vegetable oil
– 2 large eggs
– 1 teaspoon vanilla extract
– Zest of 1 lemon
– ¼ cup freshly squeezed lemon juice
– ½ cup chopped walnuts or pecans (optional)
– **For the glaze**:
– 1 cup powdered sugar
– 2 tablespoons freshly squeezed lemon juice
– 1 teaspoon lemon zest
– **Instructions**:
1. Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, combine the granulated sugar, brown sugar, and vegetable oil. Mix until well combined.
4. Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract, lemon zest, and lemon juice.
5. Gradually stir in the dry ingredients until just combined. Be careful not to overmix.
6. Fold in the grated zucchini and nuts (if using).
7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
8. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
9. Once baked, allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
10. While the bread is cooling, prepare the glaze by whisking together the powdered sugar, lemon juice, and lemon zest in a small bowl until smooth.
11. Drizzle the glaze over the cooled zucchini bread. Allow it to set for a few minutes before slicing and serving.
Enjoy your delightful Glazed Lemon Zucchini Bread with a cup of tea or coffee!
Key Ingredients & Substitutions
Zucchini: Grated zucchini is key for moisture. You can substitute with shredded carrots for a different flavor or even apples if you’re looking for a unique twist.
Flour: I used all-purpose flour here, but you could try whole wheat for a nuttier taste or a gluten-free blend if needed. Just check it has a good binding agent.
Sugars: The combination of granulated and brown sugar gives great depth. If you want to cut down on sugars, try using coconut sugar or maple syrup, but adjust the liquid slightly.
Vegetable Oil: While vegetable oil keeps this bread moist, you can substitute it with melted coconut oil or applesauce for a lighter version. I prefer using coconut oil for its flavor.
Lemon Juice and Zest: Fresh is best! If you don’t have lemons, you could use bottled lemon juice or even orange for a different taste, but it will change the flavor slightly.
How Do I Ensure My Zucchini Bread Doesn’t Turn Out Dense?
A common challenge in baking zucchini bread is making sure it stays light and fluffy. Here are a few tips to monitor during your prep:
- Be gentle when mixing! Overmixing can lead to toughness in any bread. Combine dry and wet ingredients just until you don’t see dry flour.
- Don’t pack the zucchini too tightly when you grate it. This keeps it fresh and allows it to integrate better.
- Check for doneness with a toothpick. If it comes out clean, you’re all set, but if it’s wet, it needs more time. Keep an eye on the last few minutes!
How to Make Glazed Lemon Zucchini Bread
Ingredients You’ll Need:
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Sugars and Wet Ingredients:
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- Zest of 1 lemon
- 1/4 cup fresh lemon juice
Zucchini and Glaze:
- 1 cup grated zucchini (about 1 medium zucchini)
- 1/2 cup powdered sugar (for glaze)
- 1-2 tbsp lemon juice (for glaze)
How Much Time Will You Need?
This delicious Glazed Lemon Zucchini Bread will take about 15 minutes to prepare and 45-55 minutes to bake. Don’t forget to let it cool for a little bit before adding the glaze. Overall, it’s a quick and rewarding recipe to brighten up your day!
Step-by-Step Instructions:
1. Prepare Your Oven and Pan:
Start by preheating your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper to ensure your bread comes out easily after baking. A little preparation goes a long way!
2. Mix the Dry Ingredients:
In a bowl, mix together the all-purpose flour, baking powder, baking soda, and salt. This will help evenly distribute the leavening agents in your bread. Set this mixture aside for a moment while you work on the wet ingredients.
3. Combine Sugars and Oil:
In a large mixing bowl, combine the granulated sugar, brown sugar, and vegetable oil. Using a whisk, mix until everything is well combined and smooth. This is the great base for your moist bread!
4. Add the Eggs and Flavors:
To your sugar mixture, add the eggs, vanilla extract, lemon zest, and lemon juice. Whisk again until everything is nicely blended and smooth. The lemon zest really adds a fantastic fresh flavor!
5. Combine Dry and Wet Ingredients:
Now it’s time to bring it all together! Gradually fold the dry ingredients into the wet mixture. Mix just until you can’t see any more flour—try not to overmix, as this will keep your bread light and fluffy.
6. Fold in the Zucchini:
Gently fold in the grated zucchini into the batter. Make sure it’s evenly distributed. This will add moisture and texture to your delicious bread!
7. Bake the Bread:
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake it in the preheated oven for about 45-55 minutes, or until a toothpick inserted into the center comes out clean. The wonderful lemony aroma will fill your kitchen during this time!
8. Cool and Glaze:
Once baked, remove your bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. For the glaze, whisk together the powdered sugar and lemon juice in a small bowl until smooth. Drizzle this delightful glaze over your cooled zucchini bread.
9. Slice and Serve:
Your Glazed Lemon Zucchini Bread is now ready to enjoy! Slice it up and maybe share a piece or two with friends or family. It’s perfect for breakfast, dessert, or a tasty snack!
Can I Use Different Types of Zucchini?
Yes! While green zucchini is most common, you can also use yellow zucchini for a different flavor. Just make sure to grate it the same way and measure out 1 cup for the recipe!
Can I Substitute the Oil?
Absolutely! If you’d like to lighten the recipe, you can substitute the vegetable oil with applesauce or melted coconut oil. If using applesauce, use a 1:1 substitution; keep in mind it may make the bread slightly sweeter.
How Do I Store Leftover Zucchini Bread?
Store any leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and freeze it, where it can last for up to 3 months. Just thaw it in the fridge overnight before enjoying!
Can I Make This Recipe Vegan?
Yes! To make this zucchini bread vegan, substitute the eggs with 1/4 cup of unsweetened applesauce or 1/2 a mashed banana per egg. Additionally, ensure that your powdered sugar is vegan-friendly.
