Iced Lemon Zucchini Bread Recipe

Nothing beats the fresh brightness and cozy comfort of this Iced Lemon Zucchini Bread Recipe. It’s that perfect loaf that brings together the subtle sweetness of zucchini with the zingy pop of lemon, all finished with a luscious glaze that adds just the right touch of indulgence. Whether you’re after a delightful breakfast treat, a snack with your afternoon tea, or a shareable dessert, this bread hits all the right notes with tender crumb, refreshing citrus, and a moist, melt-in-your-mouth texture that will quickly make it a favorite in your baking repertoire.

Ingredients You’ll Need

This Iced Lemon Zucchini Bread Recipe calls for simple, pantry-friendly ingredients that everyone can find and love. Each one is thoughtfully chosen to build the perfect balance of flavor and texture—from the all-purpose flour that forms the tender base to the fresh zucchini that keeps the bread moist and velvety, and of course the lemon zest and juice that bring that unforgettable bright zing.

• All-purpose flour: 2¼ cups (270 grams) – the foundation for a soft, fluffy bread.
• Baking soda: 1 teaspoon (6 grams) – for just the right rise and crumb.
• Kosher salt: 1 teaspoon (3 grams) – balances sweetness and enhances flavor.
• Granulated sugar: 1 cup (200 grams) – sweetens without overpowering the lemon.
• Unsalted butter: ½ cup (113 grams, melted) – adds richness and tenderness.
• Large eggs: 2 (100 grams, room temperature) – provide structure and moisture.
• Plain Greek yogurt: ½ cup (114 grams, room temperature) – boosts moisture and a slight tang.
• Lemon zest: 2 tablespoons (12 grams) – packed with aromatic citrus oils for vibrant flavor.
• Honey: 1 tablespoon (22 grams) – gently rounds out the tangy lemon with natural sweetness.
• Pure vanilla extract: 1 teaspoon (4 grams) – deepens flavor nuances.
• Grated zucchini: 2 cups (about 300 grams, with juices) – adds moisture and a subtle earthiness.
• Powdered sugar: 1 cup (113 grams) – for the icing that completes the glaze.
• Lemon juice: 2 tablespoons (28 grams) – freshens the glaze with bright acidity.

How to Make Iced Lemon Zucchini Bread Recipe

Step 1: Prepare Your Oven and Pan

Start by preheating your oven to 350°F and lining a 9×5-inch loaf pan with parchment paper. This ensures your bread won’t stick, making it easier to release once baked, and gets things ready for that perfect oven spring.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking soda, and kosher salt. This pre-mixing helps distribute the leavening agents evenly, ensuring every bite rises beautifully and bakes uniformly.

Step 3: Cream Sugar, Butter, and Eggs

Using a stand mixer fitted with the paddle attachment, beat granulated sugar, melted butter, and the eggs until smooth and creamy, about 2 minutes. This step builds the base for a tender crumb and ensures your bread stays moist and rich.

Step 4: Add Yogurt, Lemon Zest, Honey, and Vanilla

Beat in the Greek yogurt first to add moisture and a subtle tang, then mix in fresh lemon zest, honey, and vanilla extract until fully combined. These ingredients infuse the bread with luscious brightness and sweet depth.

Step 5: Incorporate Zucchini and Flour Mixture

Gently fold grated zucchini into the wet mixture, then carefully mix in the flour mixture. Working gently but thoroughly here ensures you keep that tender structure without overworking the batter, resulting in a perfect rise and texture.

Step 6: Bake the Bread

Pour the batter into your prepared loaf pan and bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean. This longer bake time allows the loaf to cook evenly through without drying out.

Step 7: Cool Before Glazing

Allow the bread to cool completely on a wire rack. This step is key because glazing warm bread can cause the icing to melt and slide off, whereas a cool loaf gives you that nice glossy finish.

Step 8: Make and Apply the Glaze

Whisk together powdered sugar and fresh lemon juice until smooth, then pour the glaze evenly over the cooled bread. The icing adds a delightful tangy-sweet crunch that complements the tender crumb underneath perfectly.

Step 9: Slice and Enjoy

Slice your Iced Lemon Zucchini Bread Recipe into thick, satisfying pieces and dive right in. This loaf shares beautifully, so bring it to a gathering or simply enjoy with family and friends.

How to Serve Iced Lemon Zucchini Bread Recipe

Garnishes

Sprinkle a little extra lemon zest or finely chopped pistachios on top of the glaze for a burst of color and an extra layer of texture. A light dusting of powdered sugar adds a pretty finishing touch that makes your loaf look as good as it tastes.

Side Dishes

Pair this bread with a dollop of whipped cream or a slather of lemon-infused cream cheese for a richer experience. It also pairs wonderfully with fresh berries or a side of yogurt to balance out the sweetness with some fresh tang.

Creative Ways to Present

Turn your loaf into an elegant afternoon tea treat by serving slices on delicate china plates with a sprig of mint or edible flowers. Alternatively, cube the bread for an irresistible bread pudding or trifle that showcases the lemon zucchini flavors in a new way.

Make Ahead and Storage

Storing Leftovers

Keep your leftover Iced Lemon Zucchini Bread Recipe wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to three days. This helps maintain its moisture and keeps that glaze glossy and fresh.

Freezing

You can freeze the bread either whole or sliced. Wrap it tightly in plastic wrap and then place it in a freezer bag or airtight container for up to three months. Thaw overnight in the fridge before serving for the best texture.

Reheating

For a just-baked feel, warm slices in a toaster oven or conventional oven at 300°F for about 10 minutes. Avoid microwaving if possible, as this can melt the glaze and make the bread a bit soggy.

FAQs

Can I use yellow zucchini instead of green zucchini?

Absolutely! Yellow zucchini works just as well and will add a lovely hint of color without changing the flavor. The bread’s moisture and texture remain wonderfully soft either way.

Is it necessary to peel the zucchini before grating?

No need to peel! The skin is thin and soft enough to blend seamlessly into the batter, adding a little extra fiber and nutrients without affecting the texture.

What can I substitute for Greek yogurt?

If you don’t have Greek yogurt on hand, sour cream or buttermilk are great alternatives. They provide moisture and a subtle tang that complements the lemon nicely.

Can I make this recipe gluten-free?

Yes, by swapping the all-purpose flour with a gluten-free blend formulated for baking, you can enjoy this bread gluten-free. Just be sure the blend contains xanthan gum or similar to help with texture and rise.

Can I use a different citrus instead of lemon?

While lemon offers a distinct bright and fresh flavor, lime or orange zest and juice can be fun substitutions, giving the bread a new and exciting twist while keeping it just as moist and flavorful.

Final Thoughts

This Iced Lemon Zucchini Bread Recipe is truly one of those gems that combines freshness, moisture, and sweetness in a way that feels both homey and special. I can’t wait for you to bake it, savor each bite, and maybe even share it with friends who’ll ask for the recipe. Happy baking!

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