Zucchini is such an abundant garden staple and I am always looking for a great recipe to use it in. This quick bread is so simple and I love the lemon flavor. It is dense and moist, which I think makes the best sweet bread.
As a momma to six kiddos, I always have at least one little hand “helping” me in the kitchen but this past week, my four year old was too cute for words while she helped me make some Key Lime cupcakes for St Patrick’s Day. (The same four year old who thought it was “Patrick Day” and just couldn’t figure out how he and his best friend SpongeBob fit in with all the green festivities!)
I’m not quite sure why she insisted on wearing safety goggles to apply the green sprinkles, but who was I to argue? You never know when a rogue green sprinkle might jump up off the cupcake and attack 🙂
While my little cutie was working so hard on her cupcakes, I was digging in my freezer for some yeast and came upon two packages of frozen, shredded zucchini from my garden last summer. Jackpot! I completely forgot that I froze some after my massive harvest last summer.
I knew instantly what recipe I wanted to try with my two frozen gems because this recipe has been quietly calling my name all winter long. The results were delicious! I love zucchini in breads and muffins because they add the perfect amount of moistness and heft without tasting like zucchini. I made a double batch since I had enough zucchini to do so and both loaves were gone within the first day. In my book, that means the family loved it 🙂
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Glazed Lemon Zucchini Bread
- Yield: 1 loaf 1x
Ingredients
Scale
- 2 eggs
- 1 ⅓ C sugar
- 1/2 C canola oil
- 1/2 C buttermilk
- 1 lemon, both zest and juice
- 1 C grated zucchini
- 2 C cake flour
- 2 tsp baking powder
- 1/2 tsp saltGlaze
- 1 C powdered sugar
- 1 Tb lemon juice
- 2 Tb milk
Instructions
- In a large bowl, beat together the eggs and sugar until light in color. Add the oil, lemon juice and zest, buttermilk and zucchini. Add the flour, baking powder and salt and blend together just until blended. Do not over mix.
- Pour batter into a greased 9×5 loaf pan. Bake in a preheated 350 degree oven for 45 minutes until a toothpick inserted in the center comes out with no raw batter on it.
- Mix together the glaze and while the loaf is still warm, pour on the glaze. I used a wire rack over a cookie sheet so I could scoop up the glaze that fell off and reapply it.
Nutrition
- Serving Size: 1/10th
- Calories: 370
- Sugar: 40g
- Sodium: 252mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 37mg
Harold Burton says
Second time I have tried this dish – absolutely delicious! Thanks ever so much for this!
Ashley Jones says
I just made this last night, added basil and grape tomatoes, also sealed the chicken in a pan just before the oven. It was incredible delicious I am so glad I run into your recipe! Thanks.
Hey Ashley! I’m glad you loved one of my recipes…..but I don’t think you made those alterations to this particular recipe for Glazed Lemon Zucchini Bread 🙂 I’d love to know which recipe you did try through because I love seeing what variations my readers do!
Ashley Jones says
Wow! Great recipe for grilled chicken. It was juicy and tender. I used the chicken this time to make chicken pesto sandwiches and will used the leftovers on my salad for lunch tomorrow. Thanks for the great recipe.
Paul Brown says
made this tonight, hubby already asking for it again, fabulous and so simple, thank you for the recipe!!!! I am still full.