Iced Lemon Zucchini Bread is a delicious sweet loaf recipe that is perfect for making when you have some fresh zucchini on hand.
Lemon and zucchini are a good pairing to make this sweet iced lemon zucchini bread recipe. Don’t be afraid of adding zucchini to bread. Much like banana bread and applesauce bread, zucchini lends good moisture to bread. You don’t really taste the zucchini at all. It’s super delicious, so be sure to give it a try when you have a couple of zucchini to use up!
How to make Iced Lemon Zucchini Bread:
This bread recipe will be made in the typical fashion that you make other quick bread recipes. Combine dry ingredients in one bowl and the wet ingredients in another bowl. Stir to combine the two, just until moistened. Scrape the batter into a greased and floured loaf pan. Bake for 45 to 50 minutes until the bread is done (toothpick test to make sure it’s done in the middle).
You’ll end up with a lovely loaf of zucchini bread. Of course, you can eat it just like this, but adding the icing bumps up the flavor a few notches!
What’s the best kind of pan to use for baking zucchini bread?
A metal loaf pan works just fine for baking zucchini bread. Sometimes I like to use my pyrex loaf pans. And if you want it to look pretty, use a ceramic loaf pan for baking your iced lemon zucchini bread.
Add the icing:
Combine powdered sugar, lemon juice and lemon zest to create the simple icing for this zucchini bread. You can whisk in a little water to get the desired consistency for the icing. You want it to be just pourable enough so the icing will adhere to the bread and not completely run off the sides.
How to store zucchini bread:
Iced Lemon Zucchini Bread will stay fresh for 2 to 3 days when stored at room temperature. Keep sealed in a covered container, or keep well wrapped and stored in a large zip baggie. You can extend the life of your zucchini bread up to a week by storing it in the same manner in the refrigerator instead.
To freeze zucchini bread, double wrap it in plastic wrap or foil. Then slip the whole loaf into a large freezer zip baggie. Zucchini bread will keep in the freezer for 4 to 5 months. Alternately, you can freeze slices of zucchini bread in the same manner.
You can see that the zucchini shows up in little flecks in the bread, but it doesn’t overpower the bread at all. The lemon flavor comes through nicely, and the bread is nice and tender. Slice and enjoy!
Iced Lemon Zucchini Bread
Ingredients
ZUCCHINI BREAD:
- 1½ cups all purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon baking powder
- 1 cup granulated white sugar
- 6 tablespoons vegetable or canola oil
- 2 large eggs
- 1 tablespoon freshly grated lemon zest
- 2 teaspoons freshly squeezed lemon juice
- 1¼ teaspoons vanilla extract
- 1 cup lightly packed shredded zucchini
ICING:
- 1 cup powdered sugar
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon freshly grated lemon zest
Instructions
MAKE THE BREAD:
- Preheat the oven to 375 degrees F. Butter and flour an 8.5 by 4.5-inch loaf pan.
- In a medium bowl, whisk together the flour, baking soda, salt, and baking powder.
- In a separate large bowl, whisk together the sugar, oil, eggs, lemon zest, lemon juice, and vanilla. Whisk in the shredded zucchini.
- Add the dry ingredients to the wet ingredients and stir to combine, being careful not to over-mix.
- Pour the batter into the prepared pan. Bake until the loaf is golden and a toothpick inserted in the center comes out clean or with just a couple crumbs, about 45 to 60 minutes. (Start with 45, check and add more time, as needed). Let the bread cool completely before icing.
ADD THE ICING:
- In a medium bowl, whisk together all ingredients for the icing, adding water 1 teaspoon at a time if needed to achieve the desired consistency.
- Place the bread on a wire rack and drizzle the icing on the bread and let it set before slicing.
Notes
- Unless the zucchini is extremely wet, there’s no need to wring out the moisture.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
