Glazed Lemon Zucchini Bread

Continuing this week's series featuring a different zucchini bread recipe each day, I share with you this delicious Glazed Lemon Zucchini Bread.  It's truly the perfect combination of lemon and zucchini.  A definite must try!  To see other zucchini bread recipes, click on the links below:

Items used to make this recipe:

(affiliate links)

• professional baking pan https://amzn.to/2OS5onw

• box grater https://amzn.to/2M6OKCI

• the best vanilla extract https://amzn.to/3HanYSv

• baker's joy https://amzn.to/3KN95rv

---

View fullsize

Glazed Lemon Zucchini Bread

makes one 8x4-inch loaf

Printable Recipe

Ingredients

Loaf:

• 2 cups all purpose flour

• 2 teaspoons baking powder

• 1/2 teaspoon fine salt

• 2 large eggs

• 1/2 cup canola or vegetable oil

• 2/3 cup granulated sugar

• 1/2 cup buttermilk

• 2 tablespoons freshly squeezed lemon juice

• zest of 1 lemon

• 1 cup grated zucchini

Glaze:

• 1 cup confectioner's sugar

• 1 tablespoon freshly squeezed lemon juice (and a little extra water if needed)

Directions

1. Preheat oven to 350F.

2. Prepare an 8x4-inch loaf pan by coating with an oil/flour baking spray.

3. In a medium mixing bowl, whisk together the flour, baking powder, and salt; set aside.

4. In a larger mixing bowl, combine eggs, oil, sugar, buttermilk, lemon juice, and lemon zest, stirring until evenly combined.

5. Stir in zucchini.

6. Stir in reserved dry ingredients and pour into prepared loaf pan.

7. Bake in the center of the preheated oven 45-55 minutes or until a toothpick inserted in the center comes out clean.

8. Cool for 10-15 minutes, remove from pan and place on cooling rack.

9. Cool completely before glazing.

10. To make the glaze, whisk together the confectioner's sugar and lemon juice until completely smooth, adding just a few drops of water if needed to achieve the desired drizzling consistency. Pour glaze over cool bread; allow to dry before serving.

Note

• This lemon zucchini bread will stay moist for days, but the glaze will start to liquefy after a day so don't glaze it more than a few hours before you serve it. 

View fullsize

Double Chocolate Zucchini Bread

Don't you just love zucchini bread?   We certainly do.  Since it's prime zucchini season here in VA (and because I was given a gargantuan zucchini on steroids), I thought I'd share a week's worth of zucchini bread recipes in hopes of inspiring you to bake some zucchini bread for your friends and family. 

View fullsize

Feeling inspired yet?

View fullsize

Items used to make this recipe:

(affiliate links)

• professional loaf pan https://amzn.to/3o5wjzw

• the best vanilla extract https://amzn.to/2OOUaAj

• valrhona cocoa powder https://amzn.to/2OdrsIa

• guittard chocolate chips https://amzn.to/3rURKUT

• parchment paper https://amzn.to/3o6B7Vf

---

Double Chocolate Zucchini Bread

makes one 8x4-inch loaf

Printable Recipe

Ingredients

• 1 2/3 cups all purpose flour

• 1/3 cup dutch-processed cocoa, sifted

• 1 teaspoon fine salt

• 1/2 teaspoon baking soda

• 1/2 teaspoon baking powder

• 2 large eggs

• 1 teaspoon pure vanilla extract

• 1/2 cup dark brown sugar

• 1/3 cup honey or agave nectar

• 1/2 cup vegetable or canola oil

• 2 cups shredded zucchini

• 1 cup chocolate chips (plus 1/4 cup for garnish)

Directions

1. Preheat oven to 350F.

2. Prepare an 8x4-inch loaf pan with a parchment sling (important so you don't get melted chocolate all over your hands and mar the appearance of the finished loaf when you remove it from the pan).

3. In a medium mixing bowl, whisk together the flour, cocoa, baking soda, baking powder, and salt; set aside.

4. In a separate large bowl, combine eggs, vanilla, sugar, honey, oil, zucchini, and 1 cup of chocolate chips, stirring until evenly combined.

5. Stir in reserved dry ingredients and pour into prepared loaf pan.

6. Sprinkle reserved 1/4 cup of chocolate chips evenly over batter.

7. Bake in the center of the preheated oven 60-75 minutes or until a toothpick inserted in the center comes out clean.

8. Cool for 10-15 minutes before lifting bread out of loaf pan using the parchment sling.

9. Cool completely before serving.

10. Refrigerate leftovers in an airtight container. Serve at room temperature.