Zucchini Bread Lemon Glaze (Print-Friendly Version)
Deliciously moist loaf filled with zucchini and lively lemon, topped with a sweet-tangy glaze for an extra kick.
# Ingredients You'll Need:
→ Batter
01 -
200 grams granulated sugar
02 -
2 teaspoons baking powder
03 -
250 grams all-purpose flour
04 -
2 large eggs
05 -
120 milliliters canola oil or vegetable oil
06 -
130 grams shredded zucchini
07 -
0.5 teaspoon fine salt
08 -
120 milliliters buttermilk
09 -
Zest of 1 lemon
10 -
2 tablespoons fresh lemon juice
→ Glaze
11 -
Juice of 1 lemon
12 -
120 grams powdered sugar
# How to Make It:
01 -
Let loaf pans sit for 15 minutes after baking. Take out the loaves and let them cool completely on a wire rack.
02 -
Using a fork or piping bag, drizzle the glaze over the cooled loaves. Let it set before slicing and enjoying.
03 -
In a small dish, mix powdered sugar with lemon juice. Stir until it's smooth and runny, adding more juice or sugar if needed.
04 -
Bake mini loaves for about 30 to 34 minutes, or a large loaf for 45 to 50 minutes. They're done when they bounce back when pressed and a toothpick comes out clean or with a few moist crumbs.
05 -
In a small bowl, mix flour, salt, and baking powder together until it’s well blended. Set this aside.
06 -
Evenly fill your mini loaf pans with the batter, or pour everything into a standard loaf pan.
07 -
Pour the dry mix and shredded zucchini into the bowl. Mix gently on low until just combined, making sure there are no flour streaks left.
08 -
Stir in the buttermilk, lemon zest, and lemon juice. Mix just until everything comes together.
09 -
In the bowl with eggs, add the granulated sugar and oil. Beat on medium until it’s light and fluffy, which should take about 1 to 2 minutes.
10 -
Using a large bowl or a stand mixer, whisk the eggs on medium-high for about 30 seconds until they turn foamy.
11 -
Set your oven to 175°C. Lightly coat four mini loaf pans or one standard loaf pan with non-stick spray.
# Extra Information:
01 -
For the best texture, peel zucchini before shredding and use a paper towel to absorb extra moisture.
02 -
Freshly squeezed lemon juice tastes way better than bottled juice, so stick with fresh.
03 -
You can shred zucchini with or without its skin based on your taste.
04 -
If you want a milder lemon flavor, you can use a bit of milk instead of more lemon juice to thin the glaze.