Glazed Lemon Zucchini Bread

This Glazed Lemon Zucchini Bread recipe is a great way to sneak in zucchini. No different from a good lemon bread. Lemon juice and zest make it wonderfully lemony. Plus, kefir makes it super moist.

I love the lemony flavor in baking since it both makes me feel refreshed and reminds me of good summer days. To make it even more summery, I added zucchini in its batter and ended up with this amazing Glazed Lemon Zucchini Bread. After making several zucchini bread recipes, I knew nobody would notice it until they are told so. I know your all time favorite among our zucchini bread recipes is Chocolate Yogurt Zucchini Bread, which is beyond delicious. However, I’m quite sure that you will equally love this lemony version unless you are extremely obsessed with chocolate and underrate any other flavors.

For me, zucchini is the vegetable that represents the season summer and I try to use it in my kitchen  as much as I can. It is such a versatile vegetable that you can create thousands of recipes from savory to sweet. We have 30+ zucchini recipes on the blog and you can easily reach of them by writing zucchini in the search box.

What Makes This Glazed Lemon Zucchini Bread Special?

• I use kefir in the batter and it makes the bread super moist. I love this super healthy food so much that I try to include it in our daily diet in several ways. Whenever a recipe calls for milk or buttermilk, I replace them with kefir. It is healthier and makes the baked goody moister. On the other hand, if you can’t find kefir, you can still use buttermilk or yogurt to have a similar result.
• Although I don’t peel zucchini before shredding, nobody thinks there is zucchini in this bread. They think it is either lime zest or pistachio. No problem for me!
• Another significant ingredient that helps this Glazed Lemon Zucchini Bread turn out moist is olive oil. I don’t advice extra virgin olive oil though as it tastes much stronger than the regular one.
• To boost up the citrusy flavor, I add both lemon juice and zest. It becomes like lemon ice cream in the bread form.
• The amount of sugar in the batter is less than regular bread recipes without glaze. The simple glaze, which is a combination of powdered sugar and lemon juice perfectly completes the missing sweetness.
• Don’t try to remove all the juice of grated zucchini otherwise your bread won’t be moist. Just grate the zucchini on a paper towel works fine.
• Besides the lemon zest in the batter, lemon zest topping on the glaze is a must in this recipe. You will think summer never ends even before tasting this amazing lemony bread because it smells so good!

Glazed Lemon Zucchini Bread

★★★★★

5 from 1 reviews

Glazed Lemon Zucchini Bread made with kefir and olive oil. Super moist and lemony.

• Author: Zerrin
• Prep Time: 10
• Cook Time: 45
• Total Time: 55 minutes
• Yield: 1 loaf (10 servings) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Scale 1x2x3x

Ingredients

Lemon Zucchini Bread:

• 2 eggs
• 2/3 cup sugar
• 1 teaspoon lemon zest, grated
• 2 tablespoons lemon juice
• ½ cup olive oil
• ½ cup kefir
• 1 cup and 2 tablespoons zucchini, grated
• 2 cups flour
• 2 teaspoons baking powder
• A pinch of salt

Lemon Glaze:

• ½ cup powdered sugar
• 1 tablespoon lemon juice

Topping:

• 1 teaspoon lemon zest, grated

Instructions

1. Preheat the oven to 350F.
2. Spray a loaf pan with baking spray and line with parchment paper. Set aside.
3. In a large bowl, whisk together the eggs and sugar until smooth. Add in lemon zest and lemon juice and whisk well.
4. Add in olive oil and kefir. Whisk together.
5. Add grated zucchini and stir to combine.
6. In a medium bowl, whisk together the flour, baking powder and salt. Pour it in the wet mixture and stir just until incorporated.
7. Pour the batter into the prepared pan and bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
8. Remove from the oven and let it sit for about 10 minutes before removing from the pan. Place it on a cooling rack and let it cool down completely.
9. To make the glaze, whisk together the powdered sugar and lemon juice in a small bowl until smooth.
10. Drizzle the lemon glaze over the top of the bread. Top with lemon zest.
11. Serve when the glaze sets.

Notes

Double the glaze if desired.

Nutrition

• Serving Size: 1 slice
• Calories: 284
• Sugar: 20.3g
• Sodium: 121.7mg
• Fat: 12.3g
• Carbohydrates: 40g
• Protein: 4.3g
• Cholesterol: 33.6mg