Zucchini Bread
- Total Time: 1 hour 15 mins
- Yield: 2 loaves (16 slices) 1x
Description
A sweet, simple lemon glaze adds a citrusy kick to spiced zucchini bread.
Ingredients
Units
Scale
- 3 eggs
- 3/4 cup (180 ml) olive or vegetable oil
- 1/4 cup (60 ml) honey
- 1 cup (240 ml) sugar
- 2 cups (480 ml) grated zucchini
- 2 tsp vanilla extract
- 3 cups (720 ml) all-purpose flour
- 2 tbsp (30 ml) cinnamon
- 1/8 tsp nutmeg
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp salt
For the glaze:
- 1 cup (240 ml) confectioners' sugar
- 3 tbsp (45 ml) fresh lemon juice
Instructions
- Preheat the oven to 350°F. Grease and flour two 8×4 inch loaf pans.
- In a large bowl, beat the eggs with a whisk. Mix in oil and honey, then zucchini and vanilla.
- 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.
- 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.
- Prep Time: 15 mins
- Cook Time: 60 mins
- Category: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 270
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Frequently Asked Questions
How much zucchini do I need and should I peel or drain it first?
The recipe calls for 2 cups of grated zucchini, which typically comes from 1–2 medium zucchinis. The instructions stir it directly into the wet ingredients (eggs, oil, honey, vanilla) without draining — the moisture from the zucchini contributes to the bread’s texture.
When does the lemon glaze go on and how is it made?
Mix 1 cup confectioners’ sugar with 3 tbsp fresh lemon juice until smooth, then drizzle it over the bread while it’s freshly baked — still hot from the oven after the 50–60 minute bake at 350°F. Applying it hot lets the glaze soak in slightly rather than sitting entirely on top.
