Description
This refreshing Iced Lemon Zucchini Bread combines the moistness of grated zucchini with bright lemon zest and juice, creating a delightful balance of sweet and tangy flavors. Topped with a zesty lemon glaze, this quick bread is perfect for breakfast, snack time, or dessert.
Ingredients
Scale
Dry Ingredients
- 2¼ cups all-purpose flour (270 grams)
- 1 teaspoon baking soda (6 grams)
- 1 teaspoon kosher salt (3 grams)
Wet Ingredients
- 1 cup granulated sugar (200 grams)
- ½ cup unsalted butter (113 grams, melted, 1 stick)
- 2 large eggs (100 grams, room temperature)
- ½ cup plain Greek yogurt (114 grams, room temperature)
- 2 tablespoons lemon zest (12 grams, from 2 lemons)
- 1 tablespoon honey (22 grams)
- 1 teaspoon pure vanilla extract (4 grams)
- 2 cups grated zucchini (about 300 grams, with juices)
Glaze
- 1 cup powdered sugar (113 grams)
- 2 tablespoons lemon juice (28 grams, from 1 lemon)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 9×5-inch loaf pan with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and kosher salt. Set aside for later incorporation.
- Cream Sugar, Butter, and Eggs: Using a stand mixer fitted with the paddle attachment, beat the granulated sugar, melted butter, and eggs until smooth and creamy, about 2 minutes.
- Add Yogurt, Lemon Zest, Honey, and Vanilla: Beat in the Greek yogurt, lemon zest, honey, and pure vanilla extract until fully combined, roughly 1 minute.
- Incorporate Zucchini and Flour: Stir in the grated zucchini, then gently fold in the flour mixture. Mix just until combined to avoid overmixing.
- Bake: Pour the batter into the prepared loaf pan and bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Remove the loaf from the oven and let it cool on a wire rack completely before glazing.
- Prepare Lemon Glaze: Whisk together powdered sugar and lemon juice to make a smooth glaze.
- Glaze and Serve: Pour the glaze evenly over the cooled bread. Allow it to set before slicing and serving. Enjoy!
Notes
- Make sure to grate the zucchini finely and include the juices for maximum moisture.
- Allow the bread to cool completely before glazing to prevent the glaze from melting.
- Use room temperature eggs and yogurt to ensure even mixing and a tender crumb.
- This bread can be stored airtight at room temperature for up to 3 days or refrigerated for up to a week.
