Does lemon go well with zucchini in baked goods?

Yes! Lemon lifts the flavor of zucchini and hides any veggie flavor, making it an easy way to convince picky eaters to eat more veggies. The zucchini flavor takes a backseat to the bright lemon flavor, which is the most prominent flavor, especially with that mouthpuckering lemon glaze.

Can you make gluten-free lemon zucchini bread?

You can generally replace all purpose flour with a 1:1 gluten-free flour replacement in most quick bread recipes. The flavor and final texture may change depending on the brand, and be careful to measure carefully to make sure there are enough dry ingredients to absorb all the moisture.

Do you need to wring zucchini before baking zucchini bread?

It depends on your particular recipe. Some recipes are formulated to use the excess water from the zucchini, while others need you to remove as much as possible. Be careful to read the recipe card fully and follow the instructions.

Lemon Zucchini Bread

Description

This glazed Lemon Zucchini Bread is moist and tender with a burst of lemon. It's amazing how a little fresh lemon zest and a simple lemon glaze can transform ordinary zucchini bread into something zesty and bright — and the glaze makes it taste more like a cake than a quick bread. Plus, just like the classic, we still sneak in veggies with a ton of fresh zucchini, but you can't even tell when you taste it!

Ingredients

2 cups all-purpose flour (250 grams)
1 cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
¼ teaspoon salt
2 cups grated zucchini
½ cup vegetable oil
2 large eggs
1/2 teaspoon vanilla extract
lemon zest from 1 large lemon

For the lemon glaze:

2 tablespoons fresh lemon juice (from 1 large lemon)
2/3 cup powdered sugar
1/2 teaspoon vanilla extract

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Instructions

Preheat the oven to 350 F. Lightly grease a 9x5-inch loaf pan with some cooking oil or butter.
In a large mixing bowl, combine all the dry ingredients including flour, sugar, baking powder, baking soda, cinnamon, and salt. Whisk together until evenly distributed.
Add grated zucchini and mix well until evenly combined.
In a medium mixing bowl, combine all the wet ingredients including vegetable oil, eggs, vanilla extract, and lemon zest. Whisk well until smooth.
Pour the wet mixture into the dry ingredients and use a spatula to mix together until just combined and no dry ingredients are visible. Do not overmix the batter.
Pour the batter into the prepared loaf pan and smooth out the top with a spatula or the back of a spoon.
Bake for 55-60 minutes on the middle rack until golden brown and a toothpick inserted into the center of the cake comes out clean.
Let cool for 10-15 minutes, then invert to remove the loaf. Place on a wire cooling rack to cool completely.
In the meantime, make the glaze by whisking together lemon juice, powdered sugar, and vanilla extract in a small bowl until smooth. Drizzle the glaze over the loaf.
Slice and serve.

Notes

How to store: Store the leftover zucchini bread at room temperature in an airtight container or wrapped with plastic wrap for 3-4 days.

How to reheat: The easiest way to reheat a slice of zucchini bread is to pop it in the microwave for 20-30 seconds.

How to freeze: Wrap the cooled loaf in several layers of plastic wrap or aluminum foil, then store in the fridge for several months. Thaw in the fridge before slicing and serving.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Cake
Method: Bake
Cuisine: American