Glazed Lemon Zucchini Loaf

$- Grated zucchini - Granulated sugar - Unsalted butter - Large eggs - Greek yogurt - Lemon zest - Lemon juice - All-purpose flour - Baking powder - Baking soda - Salt - Vanilla extract - Glaze ingredients (powdered sugar and lemon juice) For this recipe, you will need: - 1 cup grated zucchini (about 1 medium zucchini) - 1 cup granulated sugar - 1/2 cup unsalted butter, softened - 2 large eggs - 1/4 cup Greek yogurt - 1 tablespoon lemon zest - 1/4 cup lemon juice - 1 1/2 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1/2 teaspoon vanilla extract - For the glaze: - 1 cup powdered sugar - 2 tablespoons lemon juice Using high-quality ingredients matters. Fresh lemon juice gives a bright flavor. Choose a good zucchini; it should feel firm and heavy. If you want to switch things up, you can use applesauce instead of Greek yogurt. This keeps the loaf moist and adds sweetness. You can also try coconut oil for a different flavor. 1. Start by preheating your oven to 350°F (175°C). This temperature helps the loaf bake evenly. 2. Prepare your 9x5 inch loaf pan by greasing it with butter and dusting it with flour. You can also line it with parchment paper for easy removal later. 3. In a large mixing bowl, cream together 1/2 cup of softened unsalted butter and 1 cup of granulated sugar. Use a mixer to make it fluffy. 4. Add 2 large eggs to the bowl, one at a time. Mix well after each egg to ensure they blend in fully. 5. Stir in 1/4 cup of Greek yogurt, 1 tablespoon of lemon zest, and 1/4 cup of lemon juice. Mix until everything is well blended. 6. In another bowl, whisk together 1 1/2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. 7. Gradually add the dry mixture to the wet mixture. Mix just until combined. Be careful not to overmix, as this can make the loaf tough. 8. Gently fold in 1 cup of grated zucchini, making sure it is evenly mixed in the batter. 1. Pour the batter into your prepared loaf pan. Smooth the top with a spatula for an even surface. 2. Bake in the preheated oven for 50-60 minutes. A toothpick inserted in the center should come out clean when done. 3. Once baked, let the loaf cool in the pan for about 10 minutes. This helps it set without falling apart. 4. Carefully transfer the loaf to a wire rack to cool completely. This keeps it from getting soggy on the bottom. Now you can drizzle the glaze over the loaf once it's cool. For the glaze, mix 1 cup of powdered sugar with 2 tablespoons of lemon juice until smooth. Enjoy this fresh and flavorful treat from the Full Recipe! To make the best Glazed Lemon Zucchini Loaf, focus on a few key steps. First, do not overmix the batter. When you add dry ingredients to wet ones, stir gently. Stop mixing as soon as you see no dry flour. This keeps the loaf light and fluffy. Next, use room temperature ingredients. Take the eggs and butter out of the fridge ahead of time. This helps them blend well and makes your batter smooth. For a moist loaf, make sure to squeeze out excess water from the grated zucchini. Too much moisture can lead to a soggy loaf. You want just the right amount of moisture for the best texture. Creating the perfect glaze is simple. Mix powdered sugar with lemon juice until smooth. Aim for a pourable consistency. If it’s too thick, add a bit more lemon juice to thin it out. You can also play with flavors in your glaze. Try adding a dash of vanilla extract for warmth. Or, mix in a bit of almond extract for a nutty twist. Both options enhance the lemon flavor in your loaf. For more baking tips, check the Full Recipe. {{image_2}} You can easily customize your glazed lemon zucchini loaf. Here are some ideas for extra flavor: - Nuts: Add 1/2 cup of chopped walnuts or pecans for crunch. - Chocolate Chips: Mix in 1/2 cup of dark or white chocolate chips for sweetness. - Spices: A pinch of cinnamon or nutmeg can enhance the flavor. To adjust the lemon flavor, try these tips: - Use more lemon zest for a stronger taste. - Add a splash of lemon extract for extra zing. If you need gluten-free options, swap the all-purpose flour with a gluten-free blend. Make sure it includes xanthan gum for the right texture. For low-sugar alternatives, here are some great swaps: - Use 1 cup of coconut sugar or a sugar substitute, like stevia. - Consider using applesauce instead of sugar for natural sweetness and moisture. These variations and substitutions allow you to make a loaf that fits your taste and dietary needs. For the full recipe, check out the detailed instructions above. To keep your glazed lemon zucchini loaf fresh, wrap it tightly in plastic wrap. Place it in an airtight container. This helps to lock in moisture and keep it soft. You can also use aluminum foil for wrapping. If you want to freeze it, slice the loaf first. Wrap each slice in plastic wrap and then place them in a freezer bag. This way, you can enjoy a slice whenever you want! Your glazed lemon zucchini loaf can stay good for about 3 to 5 days at room temperature. If you store it in the fridge, it may last a week. Look for signs like a change in color or a dry texture. If it smells sour or has mold, it’s best to toss it. Always trust your senses to know when it’s no longer good. For the full recipe, check out the earlier section. How can I make my loaf more flavorful? To boost flavor, add more lemon zest. A pinch of salt also helps. You can mix in nuts or spices like cinnamon. These additions create a lovely taste. You can even swap some sugar for brown sugar for a deeper flavor. Can I use frozen zucchini for this recipe? Yes, you can use frozen zucchini. Make sure to thaw and drain it first. Excess water can make your loaf soggy. Pat it with a towel to remove extra moisture. This way, your loaf will stay light and fluffy. What are the best ways to serve Glazed Lemon Zucchini Loaf? Serve it warm or at room temperature. Slice it thick for a hearty piece. You can add a dollop of whipped cream or yogurt. A sprinkle of fresh mint on top adds a nice touch too. Why did my loaf not rise properly? If your loaf does not rise, check your baking powder. It may be old and inactive. Also, make sure to mix the batter just enough. Overmixing can cause it to be dense. Lastly, ensure your oven is at the right temperature. What should I do if my glaze is too thick? If your glaze is too thick, add a little lemon juice. Stir it well until it becomes pourable. You want it to glide smoothly over the loaf. A thin glaze will soak in nicely. In this post, we explored how to make a delicious Glazed Lemon Zucchini Loaf. We covered the key ingredients and their measurements, stressing the need for quality. I provided step-by-step instructions for mixing and baking, along with tips for perfecting your loaf. Don't forget to try different flavor variations and dietary substitutes to make it your own. Proper storage will keep your loaf fresh for longer. With these insights, you can create a tasty treat that's sure to impress!$

Indulge in the delightful flavors of this Glazed Lemon Zucchini Loaf that's perfect for any occasion! Bursting with fresh lemon and zucchini, this easy recipe combines simple ingredients for a moist, flavorful bread topped with a sweet glaze. Whether it’s for breakfast or dessert, this loaf will impress your friends and family.

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Ingredients

1 cup grated zucchini (about 1 medium zucchini)

1 cup granulated sugar

1/2 cup unsalted butter, softened

2 large eggs

1/4 cup Greek yogurt

1 tablespoon lemon zest

1/4 cup lemon juice

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 teaspoon vanilla extract

For the glaze:

1 cup powdered sugar

2 tablespoons lemon juice

Instructions

Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan or line it with parchment paper for easy removal.

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

Beat in the eggs, one at a time, making sure each egg is fully incorporated before adding the next.

Stir in the Greek yogurt, lemon zest, and lemon juice until well blended.

In another bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.

Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.

Gently fold in the grated zucchini, ensuring it is evenly distributed throughout the batter.

Pour the batter into the prepared loaf pan and smooth the top with a spatula.

Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

Allow the loaf to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

For the glaze:

In a small bowl, mix the powdered sugar with lemon juice until smooth and pourable.

Drizzle the glaze over the cooled zucchini loaf, letting it drip down the sides.

Prep Time: 15 minutes | Total Time: 1 hour 15 minutes | Servings: 8 slices

- Presentation Tips: Serve the loaf on a wooden cutting board, slice it into thick pieces, and garnish with a sprinkle of lemon zest and a few mint leaves for a fresh touch!