Best Glazed Lemon Zucchini Bread Recipes

GLAZED LEMON ZUCCHINI BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
• Mix flour, baking powder, and salt together in a medium bowl and set aside.
• Beat eggs in a large bowl. Add sugar and oil until well blended. Add buttermilk, lemon juice, and lemon zest and blend together. Fold in zucchini until it is mixed well. Add flour mixture and blend together until well combined. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center of the loaf comes out clean, 40 to 45 minutes.
• While loaf is still warm, combine powdered sugar, lemon juice, and milk in a bowl for glaze and spoon over bread. Let glaze set up before cutting and serving.

GLAZED LEMON ZUCCHINI BREAD

Steps:

• 1. NOTE *** if you do not have cake flour on hand you can make your own by following these directions. For every 1 cup of AP flour, remove 2 tablespoons of the flour. Replace with 2 tablespoons of cornstarch. Run through a sifter at least 4 times to be certain the flour and cornstarch are very well blended.
• 2. Mix flour, salt and baking powder in a medium bowl and set aside. Preheat oven to 350*.
• 3. In a large bowl, beat eggs until frothy. Add oil and sugar and beat until well blended. Add lemon juice, buttermilk and lemon zest to this mixture and stir to combine. Fold in zucchini until it is thoroughly mixed.
• 4. Add dry mixture to the wet mixture and blend all together until well combined. Pour batter into greased 11x7 baking dish or divide into 2 loaf pans. Bake at 350 for 35 - 40 minutes.
• 5. When you pull the bread out of the oven get the glaze mixed together. Put powdered sugar into a small bowl. Slowly add lemon juice until you get a glaze consistency. While the bread is still warm, pour the glaze over top and spread to cover. When the bread cools and the glaze is set up similar to a glazed donut, cut a piece, sit back and enjoy!

GLAZED LEMON ZUCCHINI BREAD RECIPE - (4.2/5)

Steps:

• Mix flour, salt and baking powder in a medium bowl and set aside. In a large bowl, beat eggs. Then add oil and sugar until well blended. Add lemon juice, buttermilk, lemon zest to this mixture and blend all together. Fold in zucchini until it is mixed well. Add dry mixture to the wet mixture and blend all together until well combined. Pour batter into greased 9x5 loaf pan. Bake at 350 for 40-45 minutes. While still warm, make glaze and spoon over the bread. Let the glaze set up before cutting and serving.

LEMON-GLAZED ZUCCHINI QUICK BREAD

Steps:

• Preheat oven to 350 degrees.
• Lightly spoon flour into dry measuring cups, level with knife. Combine flour and next 6 ingredients in a large bowl; make a well in center of mixture.
• Combine zucchini, milk, oil, rind, and egg in a bowl; add the flour mixture. Stir just until moist.
• Spoon batter into an 8 x 4-inch loaf pan coated with cooking spray (or muffin tins, half baking time).
• Bake at 350 for 55 minutes or until a toothpick inserted in the middle comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan and cool completely on wire rack.
• Combine powdered sugar and lemon juice; stir with a whisk. Drizzle over loaf.

GLAZED LEMON ZUCCHINI BREAD

Steps:

• 1.Mix flour, salt and baking powder in a medium bowl and set aside. 2.In a large bowl, beat eggs. Then add oil and sugar until well blended. Add lemon juice, buttermilk, lemon zest to this mixture and blend all together. 3.Fold in zucchini until it is mixed well. 4.Add dry mixture to the wet mixture and blend all together until well combined. 5.Pour batter into greased 9x5 loaf pan. 6.Bake at 350 for 40-45 minutes. 7.While still warm, make glaze and spoon over the bread. Let the glaze set up before cutting and serving.

GLAZED LEMON ZUCCHINI BREAD RECIPE - (4.6/5)

Steps:

• Mix flour, salt and baking powder in a medium bowl and set aside. In a large bowl, beat eggs. Add oil and sugar until well blended. Add lemon juice, buttermilk, lemon zest to this mixture and blend all together. Fold in zucchini until it is mixed well. Add dry mixture to the wet mixture and blend all together until well combined. Pour batter into greased 9x5 loaf pan. Bake at 350°F for 40 to 45 minutes. While still warm, make glaze and spoon over the bread. Let the glaze set up before cutting and serving. NOTES FOR GLAZED LEMON ZUCCHINI BREAD: Use a cheese grater to grate the zucchini. Be sure to dry the zucchini after it has been grated so it is NOT super watery. You can also use all-purpose flour instead of cake flour, but we prefer cake flour. If using a glass pan, you may need to cook 15-25 minutes longer. Bottled lemon juice works just as well as juice directly from the lemon. Can also be made in smaller loaf pans. You can divide batter into 4 and place in greased 6 x 2 1/2″ pans (Bake for 35-40 minutes) Can also be made as muffins. Bake for 25 to 30 minutes, makes about 15 to 16 muffins. For high altitude bake at 375°F for 55 minutes.