Double Glazed Lemon Zucchini Bread

This Double Glazed Lemon Zucchini Bread is light, tender, and ultra-moist. Two glazes for a burst of sweet lemon flavor!

You won’t believe how light and tender this Lemon Zucchini Bread is.  It’s so light and airy, it practically melts in your mouth.

Two Glazes for ultra-moisture and ultra-flavor

I’ve used two glazes on this Lemon Zucchini Bread. One is a lemon wash – a syrup made of lemon juice and sugar that is brushed all over the top and sides of the cake when it is still warm from the oven.

The lemon wash soaks into the cake giving it a lovely, tangy-sweet, lemon flavor and making it ultra-moist. If you thought the zucchini added lots of moisture – this glaze adds tons!

The second glaze is creamy and sweet, more like a pourable frosting with flecks of lemon zest. Together, they give this Lemon Zucchini Bread amazing lemon flavor!

Why bake with zucchini?

Shredded zucchini is a magical ingredient! It’s not just a green vegetable that we have loads of this time of year so we look for recipes to use it up. Zucchini is the star! It adds pure moisture and zero flavor.

I love lemon bread. But add a little zucchini to it and it becomes magical. So moist. So tender. And those pretty specks of green.

Tips for baking with zucchini

There’s no need to peel the zucchini. It adds nutrients and pretty green specks throughout the bread.

Use a grater with large holes to shred it down to baking size.

1 medium zucchini yields about 1 ½ cups lightly packed grated zucchini.

No need to salt, drain, or squeeze out the liquid. It adds extra moisture and flavor to baked goods.

If you are using a huge zucchini that’s extra watery, you can squeeze out a little liquid, but don’t wring it out completely or your bread will be dry.

If you are using an older, out of season zucchini from the supermarket, it may be dry. Just sprinkle it with a little water and let the excess drain in a colander.

Baking tips

I use the scoop and level method of measuring flour. For the most precise measurement, weigh the flour with a scale.

Make sure to mix your wet and dry ingredients together until just combined. Avoid overmixing the batter, otherwise, it can lead to a tougher loaf of bread.

The Lemon Zucchini Bread is done when a toothpick inserted in the middle comes out clean. A thermometer inserted in the middle should reach 200° F.

If the top starts to darken before the loaf is done, tent a piece of foil on top.

Use a light colored baking pan so the loaf doesn’t brown too quickly.

This recipe is for a 9 by 5-inch baking pan. It makes one loaf.

How to make Lemon Zucchini Bread

Combine the dry ingredients. Whisk together the flour, baking powder, baking soda, and salt until well combined.  Whisking the dry ingredients separately will ensure everything is dispersed evenly. Mixing them evenly now prevents you having to overmix the batter when adding the flour.

Melt and cool your butter. I use butter instead of oil in this Lemon Zucchini Bread. I love the rich yet delicate taste the butter gives. And it’s never greasy like some oil based cakes can be.

Combine the wet ingredients. Whisk together the cooled melted butter, sugar, eggs, lemon juice, lemon zest, and vanilla until everything is fully combined. Then, stir in the shredded zucchini.

Combine the wet and dry ingredients. Make sure to mix the two together until just combined, overmixing the batter can lead to a dense, tough loaf of bread.

Baking the loaf

Pour the batter into a loaf pan that has been sprayed with non-stick spray. A tip I learned when researching for my Chocolate Chip Banana Bread is to spray only the bottom. This allows the bread to cling a little better to the sides so it rises higher.

Bake the loaf in a 350°F oven for 50-60 minutes.  A toothpick inserted into the center comes out clean. An instant read thermometer inserted into the center should reach 200° F.

Cool in the pan for 10 minutes, then loosen the edges with a butter knife and remove from the pan to apply the first glaze and finish cooling on a wire rack.

How to make the double glazes

The double glaze on this Lemon Zucchini Bread makes it ultra-moist and gives it So. Much. Flavor.

The first glaze is a lemon wash. Lemon juice and sugar are brought to a boil so the sugar dissolves creating a lemon syrup.

When the loaf is still warm from the oven, poke holes with a toothpick all over the top and sides of the cake. Brush the glaze all over the top and sides, several times, allowing the glaze to be absorbed into the cake.

Make the second glaze by whisking together confectioners' sugar, lemon zest, lemon juice, and cream until smooth. This glaze is drizzled on top of the Lemon Zucchini Bread after it has cooled.

How to store and keep

This bread will keep at room temperature in an airtight container or wrapped in plastic wrap for several days.

 If you would like to freeze it, wrap it in aluminum foil and place it in a ziplock freezer bag, pressing out as much air as possible.

You can also freeze individual slices. Wrap them in plastic individually. Heat in the microwave for about 30-40 seconds to warm before eating.

Recipe

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