Tangy Zucchini Loaf Glaze

You can't beat the fantastic zing of lemon combined with the soft texture of zucchini in homemade bread. This lemon zucchini bread is a perfect way to make use of an overflowing harvest of summer squash. Each loaf turns out soft and moist, with a golden brown crust and a tangy lemon glaze. Every August, it becomes my go-to treat, and the aroma alone brings neighbors knocking at the door.

This was the first thing I baked on a rainy summer day when my zucchini plants went wild. Now, it’s the dessert my friends always ask for at every picnic or potluck.

Ingredients

• All purpose flour: gives the bread its structure and a traditional tender crumb for quick breads. Aim for unbleached flour for the best results
• Baking powder: helps the bread rise for a light and fluffy loaf
• Table or fine sea salt: enhances the sweetness and brightens the lemon flavor. A fine salt dissolves well
• Large eggs: contribute richness and combine everything together. Free-range eggs are ideal for a richer yellow hue
• Granulated sugar: adds the perfect touch of sweetness and aids in browning
• Canola or vegetable oil: keeps the bread moist for several days. Pick a fresh, neutral oil for the best taste
• Buttermilk: softens the loaf and offers a slight tang. Low fat or full fat both work, but fresh is best
• Fresh lemon zest: is crucial for that amazing citrus aroma and color. Use firm unwaxed lemons for zesting
• Fresh lemon juice: enhances the zesty flavor. Squeeze lemons just before mixing for the freshest taste
• Shredded zucchini: helps keep the loaf wonderfully moist without a strong vegetable flavor. Go for smaller, firmer zucchinis for fewer seeds and better texture
• Powdered sugar: in the glaze gives a smooth finish and sweetness without grittiness. Sift it before mixing if it’s clumpy

Instructions

Prepare the Pans:

Thoroughly spray four mini loaf pans or one large loaf pan with baking spray to avoid sticking. Preheat your oven to three hundred fifty degrees Fahrenheit to make sure it’s hot when you’re ready to bake

Mix Dry Ingredients:

In a small bowl, whisk together the all-purpose flour, baking powder, and salt until well blended and free of lumps

Beat Eggs and Sugar:

Crack the eggs into a large mixing bowl and beat on medium-high for thirty seconds to incorporate air. Then add the granulated sugar and canola or vegetable oil, continuing to beat for one to two minutes until it’s pale yellow and fluffy

Add Buttermilk and Lemon:

Mix in the buttermilk along with the zest of one lemon and two tablespoons of fresh lemon juice. Stir gently until combined

Combine Wet and Dry, Add Zucchini:

Add the dry ingredients to the wet mixture. Shred the zucchini finely and gently pat dry with a paper towel if it’s watery. Fold the zucchini into the flour first, then mix everything together by hand or on low speed just until no dry flour is visible

Fill and Bake:

Evenly pour the thick batter into your prepared pans. Bake mini loaves for thirty to thirty-four minutes. For a large loaf pan, check at forty-five minutes and bake up to fifty minutes. It’s done when it bounces back and a toothpick comes out clean or with a few crumbs

Cool and Glaze:

Let the bread cool in the pan for about fifteen minutes to set and make it easier to handle. Turn it out onto a wire rack to cool completely. For the glaze, mix powdered sugar and fresh lemon juice until it’s pourable. If it’s too thick, add a little more juice. Drizzle over the cooled loaves using a fork or a plastic bag with a snipped corner

Zucchini’s my favorite ingredient. It makes the bread moist and I always have plenty from the garden. One year, my daughter picked a giant zucchini just to help with this bake. She still brags that her zucchini made the softest loaf ever.

Storage tips

Once it's glazed and completely cooled, you can keep lemon zucchini bread at room temperature in an airtight container for two to three days. For longer freshness, put it in the fridge, and it'll last about a week. For an even longer shelf life, wrap the cooled unglazed loaf tightly in plastic wrap and foil, then freeze it for up to three months. Make sure to thaw it completely before glazing and serving.

Ingredient substitutions

If you don’t have buttermilk, regular milk with a splash of lemon juice or vinegar works. You can swap canola oil for melted coconut oil for a nice tropical twist. If you're left with large zucchinis, just scoop out the big seeds before shredding and pat it dry for a better texture.

Serving suggestions

This bread makes an excellent afternoon snack with tea or a delightful brunch dish with fruit salad. I love to give mini loaves wrapped in parchment and twine. Heat up a slice and add a little butter if you're feeling fancy.

This lemon zucchini bread is a hit with everyone and super easy to whip up, even for newbies. I hope it becomes a summer favorite for you too.

Common Recipe Questions

→ How do you keep zucchini loaf moist?

Make sure to use freshly grated zucchini and mix the batter gently. The moisture from the zucchini keeps it soft.

→ Can I use bottled lemon juice instead of fresh?

It's best to use fresh lemon juice for the best flavor, but bottled juice can be used if you’re in a bind, though it’ll be milder.

→ Should zucchini be peeled before grating?

You can use zucchini with the skin on or off. Peeling it gives a smoother texture, while leaving the skin adds little green bits.

→ Why use buttermilk in the loaf?

Buttermilk helps keep it moist and adds a nice tang, contributing to a soft, fluffy inside of the loaf.

→ How do you know when the loaf is done baking?

Lightly press the top; it should bounce back. Insert a toothpick, and it should come out clean or with a few moist crumbs.

→ Can this loaf be frozen?

Absolutely! Let it cool completely, wrap it tightly, and store it in the freezer for up to three months. Thaw it at room temperature for the best texture.