You might be surprised to see olive oil as an ingredient in this recipe. It gives the bread a unique texture that I think is delicious. If you prefer, you can replace it with a different oil/fat of your choice–coconut oil, shortening, margarine, butter, canola oil…any of those will be fine.
I am so excited for you to give this delicious summer quick bread a try. It’s so unique and looks absolutely beautiful sliced on a pretty serving dish. You’re going to feel so fancy when you make this!
More Delicious Quick Breads
- Pumpkin Chocolate Chip Bread
- Classic Banana Bread
- Pumpkin Bread
- Poppy Seed Bread
- Amish Banana Bread
- Banana Zucchini Bread {Bikini Bread}
STEP-BY-STEP photos for how to make glazed lemon zucchini bread
Frequently Asked Questions & Tips about how to make Glazed Lemon Zucchini Bread
How many lemons will I need for this recipe?
I used the juice and zest of a large lemon for this recipe. The zest and 1 tbsp of juice went into the batter, and then I used the remainder 2 tbsp of lemon juice in the glaze. If the lemons you have are small- to medium-sized, then you will need at least 2 lemons.
can I use store-bought lemon juice?
Yes, you can. The lemon flavor will be a little bland, but the bread will still taste good. I recommend using freshly squeezed lemon juice and lemon zest for the best flavor. The lemon zest really takes the flavor up a notch.
what do you recommend using in place of the olive oil and coconut oil?
You can substitute these two different oils for shortening, butter, or canola oil.
how should I store this quick bread?
Covered with saran wrap or in an airtight container on the counter, the bread will keep for 2-3 days and in the fridge for up to 5 days. You can also freeze the bread. I recommend leaving the glaze off if you’re going to freeze it. Wrap the cooled bread in plastic wrap and foil, a freezer bag, or an airtight container before placing it in the freezer for up to 3-4 months.
Tips:
- Zest the lemon before squeezing the juice out. It’s easier to zest a lemon when it’s whole.
- You can add an extra tbsp lemon juice to the batter if you like a really strong lemon flavor.
- Use a food processor to finely grate the zucchini.
- Make sure to use at least an 8×4 loaf pan.
- Let the baked bread completely cool before drizzling the glaze on top.
baker’s tools:
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- 2 cups granulated sugar
- Zest of 1 large lemon
- 3 large eggs
- ½ cup light olive oil
- ½ cup coconut oil
- 1 tablespoon fresh lemon juice
- 1 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 cups finely grated zucchini
- GLAZE:
- 1½ cups powdered sugar
- 2 tablespoons fresh lemon juice
- Preheat the oven to 325 degrees. Spray a large loaf pan (at least 8x4) with cooking spray and set aside.
- Add the sugar and lemon zest to a large mixing bowl. Use your hands to rub the zest into the sugar until it is aromatic.
- Add the eggs, olive oil, coconut oil, fresh lemon juice, and vanilla. You can stir it by hand or use a hand mixer to cream it together.
- Next, in a separate bowl, stir together the flour, salt, baking soda, and baking powder.
- Stir the flour mixture into the creamed mixture.
- Lastly, add the shredded zucchini, stir well, and then pour into the prepared pan.
- Bake at 325 degrees for 65 to 90 minutes or until a toothpick comes out clean from the center of the baked bread.
- Let the bread cool completely before adding the glaze.
- TO MAKE THE GLAZE:
- Whisk together the 1½ cup powdered sugar and the 2 tbsp of lemon juice. If you don't have 2 tbsp and need a little more liquid, you can use a tsp or two of milk if needed.
- Place bread on a plate or tray and then drizzle the glaze over the bread allowing it to drip down the sides of the loaf. Let glaze set before serving.
- Enjoy!
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