Glazed Lemon Zucchini Loaf

This year our garden runneth over with zucchini, literally spilling over the edges of our raised bed and out onto the grass. Blooming with flowers and growing the biggest zucchinis we’ve seen! For our first year trying zucchini, we were impressed and couldn’t wait to taste our bounty! All the boys in my family, including the hubs, are big fans of chocolate zucchini bread, and we made a few to start but I really wanted to try out some new flavours like, lemon!

This Lemon Zucchini Bread is light and fresh, but the glaze is the real star and my children’s favourite, part of course! It has a real tangy lemony zip that we just adored and can’t be skipped!

The glaze is not optional people!!

Glazed Lemon Zucchini Loaf - Mom vs the BoysGlazed Lemon Zucchini Loaf

Ingredients

2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
2 eggs
1/2 cup coconut oil, melted
1/2 cup sugar
1/2 cup buttermilk
1 tsp vanilla extract
zest of one lemon
juice of one lemon
1 1/2 cups grated zucchini

Glaze

1 cup powdered sugar
2-3 tbs lemon juice

Instructions

Preheat over to 350F, spray a 9×5 loaf pan with cooking spray or line with parchment paper and set aside.

In a large bowl, combine flour, baking powder and salt. 

In a medium bowl, whisk together eggs, melted coconut oil and sugar. Add buttermilk, lemon zest and lemon juice, vanilla extract, stir to combine. 

Make sure your zucchini is drained and squeezed dry with a paper towel. Fold zucchini into wet mixture until combined.

Add zucchini mixture to the dry ingredients and stir everything together, but don’t overmix. Batter will be thick.

Pour batter into prepared loaf pan and bake for 45 minutes, or until an inserted toothpick comes out clean.

Cool loaf in pan on a wire rack for 10-15 min. Use the parchment paper to carefully lift the loaf out of the pan and let cool completely. 

Glaze

In a small bowl, mix together powdered sugar and lemon juice. Whisk until smooth. 

Spoon glaze over the cooled loaf and let set before serving. 

Notes: If you don’t have buttermilk on hand, just use the 1/2 cup of milk and add 1 tbsp of lemon juice. Let sit for 5 min at room temp.

Glazed Lemon Zucchini Bread - Mom vs the Boys

 

4.3 from 4 reviews
Glazed Lemon Zucchini Bread
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • 2 cups all-purpose flour
  • 1½ tsp baking powder
  • ½ tsp salt
  • 2 eggs
  • ½ cup coconut oil, melted
  • ½ cup sugar
  • ½ cup buttermilk
  • 1 tsp vanilla extract
  • zest of one lemon
  • juice of one lemon
  • 1½ cups grated zucchini
  • Glaze
  • 1 cup powdered sugar
  • 2-3 tbs lemon juice
  • Notes: If you don't have buttermilk on hand, just use the ½ cup of milk and add 1 tbsp of lemon juice. Let sit for 5 min at room temp.
Instructions
  1. Preheat over to 350F, spray a 9x5 loaf pan with cooking spray or line with parchment paper and set aside.
  2. In a large bowl, combine flour, baking powder and salt.
  3. In a medium bowl, whisk together eggs, melted coconut oil and sugar. Add buttermilk, lemon zest and lemon juice, vanilla extract, stir to combine.
  4. Make sure your zucchini is drained and squeezed dry with a paper towel. Fold zucchini into wet mixture until combined.
  5. Add zucchini mixture to the dry ingredients and stir everything together, but don't overmix. Batter will be thick.
  6. Pour batter into prepared loaf pan and bake for 45 minutes, or until an inserted toothpick comes out clean.
  7. Cool loaf in pan on a wire rack for 10-15 min. Use the parchment paper to carefully lift the loaf out of the pan and let cool completely.
  8. Glaze
  9. In a small bowl, mix together powdered sugar and lemon juice. Whisk until smooth.
  10. Spoon glaze over the cooled loaf and let set before serving.

 

Glazed Lemon Zucchini Loaf - Mom vs the BoysGlazed Lemon Zucchini Loaf - Mom vs the BoysI’ve always been a fan of a nice light lemon loaf and I really like the addition of zucchini here. It’s a great way to use up the zucchini from your garden if you grew your own like we did, but you could also just pick one up from the grocery store. We’ve frozen some of our extra zucchini and we look forward to being able to snack on a sweet lemon zucchini bread throughout the dreary winter months, for a little pick me up! That tangy lemon glaze will definitely give us hope that spring isn’t too far away!

Glazed Lemon Zucchini Loaf - Mom vs the BoysIf chocolate is more your thing, try this Chocolate Zucchini Bread

Healthy Chocolate Zucchini Bread - Mom vs the Boys

Comments

  1. I, too, had an abundance of zucchini this year and have been shredding it into everything :). This pretty loaf will definitely make it onto my zucchini list.

    • momvstheboys says:

      We are the same, I made some biscuits last week with zucchini in them! Mostly I shredded it and froze it in 1, 2 and 3 cup bags

  2. kathy downey says:

    Thanks for sharing we love zucchini and this looks like a tasty recipe !

  3. Elizabeth Matthiesen says:

    I love lemon glaze but not zucchini I’m afraid, sigh!

  4. VIctoria Ess says:

    Sounds delicious! I love zucchini recipes!

  5. kathy downey says:

    The recipe is totally delicious,thanks so much !

  6. Chandra O'Connor says:

    looks very tasty i def will be trying this recipe.

  7. I love anything with lemon, might need to make this!

  8. kristen visser says:

    you know, i have never used zucchini in my baked goods! I have seen a few different recipes but was always hesitant but my goodness does this ever look good. Love the glazed lemon

  9. omg i need to make this!

join the conversation

*

Rate this recipe:  

Mom vs The Boys© 2015

Terms of Use | Disclosure | Contact Me

Do not copy in any form without permission. Copyright protected.