Glazed Lemon Zucchini Bread Recipe (+Video)
Glazed Lemon Zucchini Bread Recipe (+Video)
This delicious instant bread recipe is full of lemon and zucchini and is coated with a homemade glaze that is irresistible! No yeast makes it very easy!
If you like bread (especially instant bread), you will love this sweet bread recipe! It is perfect for leftover zucchini in the garden and is as classic and delicious as our first choice zucchini bread and chocolate zucchini cake.
Glaze + lemon + zucchini = delicious bread
When the weather is cold, I find myself wanting to bake. It’s almost like I just like to eat something sweet and warm on a cold day.
Breads and biscuits are usually the “dessert” choices these days, the next recipe was something my mom and I tried a few years ago, and we fell in love with it. It is so delicious, we will make it again and add it to our favorite bread rotation. đ
The flavours of zucchini and lemon are combined with the soft bread, the recipe is perfect. The glaze is my favorite part (how could it not?) and the perfect addition to this lemon zucchini bread recipe!
How to make lemon zucchini bread
We all like instant bread (bread that does not require yeast), and we like how simple this recipe is.
Batter. First mix the flour, salt and baking powder in a medium bowl and set aside. In a large bowl, beat the eggs. Then add the oil and sugar until well mixed. Add lemon juice, buttermilk, and lemon zest to this mixture and mix them together.
Pour in zucchini (Ie drain and dry) Until mixed well. Add the dry mixture to the wet mixture, and then mix all the mixture to homogeneity.
(*notes*: It is very important to ensure that excess water is removed from the zucchini. Zucchini contains more than 90% water, which is why they moisturize baked goods so well. However, too much water in the zucchini can greatly change the bread. Read more about this in the tips below. )
bake. Pour the batter into a greased 9Ă5 bread pan. Bake at 350 degrees for 40-45 minutes.
glaze. While still warm, spread glaze and spoon on the bread. Let the glaze set before cutting and serving.
Dress up
I like this recipe, but sometimes it’s fun to add some extras to decorate a dish. Here are some ideas you can try:
- 1-2 tablespoons poppy seeds
- Add dried berries such as cranberries or blueberries
- Add dark chocolate chips or white chocolate chips
- Sprinkle lemon zest on top
Tips, tricks, + storage
This recipe is not difficult at all, but we want to share our best tips to make sure it becomes perfect. đ
Sun-dried zucchini: I mentioned the importance of drying zucchini above. Since some zucchini, such as home-grown garden zucchini, contain more water than other zucchini, I recommend grinding the zucchini about 30 minutes before making the recipe. This will allow it time to drain the excess water. Then, pat it dry before throwing it into the mixture. Don’t skip this step, otherwise the zucchini bread will be too watery and won’t bake well.
Storage: This bread can be stored at room temperature for 1-2 days, in the refrigerator for about a week, or in the refrigerator for 2-3 months. I recommend freezing it without the glaze, thawing it, and then adding the glaze before eating.
Dress up: I like this recipe, but sometimes it can be fun to add some extras to decorate a dish. Here are some ideas you can try:
- 1-2 tablespoons poppy seeds
- Add dried berries such as cranberries or blueberries
- Add dark chocolate chips or white chocolate chips
- Sprinkle lemon zest on top
substitute
Although I occasionally add some extras to decorate a dish, I really try not to change the main recipe. However, sometimes when I start making a recipe, I find that I don’t have a certain ingredient. In this case, I would use substitution if possible. Here are some recipes that might come in handy:
- Some readers commented that they have successfully used coconut oil, olive oil and even applesauce instead of canola oil. Replace it with a ratio of 1:1.
- Make your own cake flour: Of course, you can use all-purpose flour, but it will not produce the texture of cake flour. To make your own cake flour, you only need cornstarch and all-purpose flour. For each cup of all-purpose flour, take out 2 tablespoons, and then add 2 tablespoons of cornstarch. Sift together.
- Lemon juice: You can use freshly squeezed or store bought.
- Buttermilk: See our post on buttermilk substitutes.
Does it look amazing? ? This is a simple recipe and I can’t wait to try it again…too long! ! For me, bread without yeast is always the easiest! ! đ
For more delicious instant bread recipes, please check:
Or, check out our complete collection of quick bread recipes!
Course Bread
American cuisine
Preparation time 7 minutes
40 minutes cooking time
Total time 47 minutes
12 servings
Calories 304 kcal
Author Little Luna
bread
- 2 cups cake flour (or all-purpose flour)
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 2 eggs
- 1/2 cup canola oil
- 1 1/3 cup sugar
- 2 tablespoons lemon juice
- 1/2 cup buttermilk
- 1 lemon zest
- 1 cup zucchini grated and dried
glaze
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- 1 tablespoon milk
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Combine flour, salt, and baking powder in a medium bowl and set aside.
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In a large bowl, beat the eggs. Then add the oil and sugar until well mixed. Add lemon juice, buttermilk, and lemon zest to this mixture and mix them together.
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Pour in zucchini and mix well.
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Add the dry mixture to the wet mixture, and then mix all the mixture to homogeneity.
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Pour the batter into a greased 9×5 bread pan.
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Bake at 350 degrees for 50-60 minutes.
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While still warm, spread glaze and spoon on the bread. Let the glaze set before cutting and serving.
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