Zucchini Bread

A sweet, simple lemon glaze adds a citrusy kick to spiced zucchini bread.
By Lauren Hardy
Zucchini Bread

Zucchini Bread
Prep Time
Cook Time
Total Time
A sweet, simple lemon glaze adds a citrusy kick to spiced zucchini bread.
Recipe Type: Baking
  • 3 eggs
  • ¾ cup olive or vegetable oil
  • ¼ cup honey
  • 1 cup sugar
  • 2 cups grated zucchini
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 2 tablespoons cinnamon
  • ⅛ teaspoon nutmeg
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon salt
For the glaze:
  • 1 cup confectioners’ sugar
  • 3 tablespoons fresh lemon juice
  1. Preheat the oven to 350°F. Grease and flour two 8×4 inch loaf pans.
  2. In a large bowl, beat the eggs with a whisk. Mix in oil and honey, then zucchini and vanilla.
  3. In a separate, large bowl, combine the flour, cinnamon, nutmeg, baking soda, baking powder and salt. Stir into the bowl of wet ingredients. Divide the batter into prepared pans.
  4. Bake loaves for 50-60 minutes, or until a toothpick inserted into the center comes out clean. For the glaze, simply mix the confectioners’ sugar and lemon juice together in a bowl and drizzle over the freshly baked bread.

Lauren Hardy

Lauren Hardy is a writer, editor and self-taught, experimental foodie. By the time she was 6 years old, she had the Toll House Inn chocolate chip cookie recipe memorized and baked a variety of batches for her family each week. Her passion for cooking flourished during her college years. In addition to her writing aspirations, she hopes to own a bakery someday. You can follow her latest musings on her blog, "Making Life Sweet," at laurenhardy.com, where she blogs weekly about inspiration, food and faith.

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