Glazed Lemon Zucchini Bread Recipes

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.

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.

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.

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.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease an 8x4 inch loaf pan.
• In a bowl, beat together the zucchini, sugar, egg, and oil. In a separate bowl, sift together the flour, salt, baking soda, and baking powder; stir in the cinnamon and lemon zest. Stir the flour mixture into the zucchini mixture just until blended. Pour the batter into the prepared pan.
• Bake 45 minutes in the preheated oven, until a knife inserted in the center comes out clean. Remove from heat, and cool about 10 minutes before turning out onto a wire rack to cool completely.