Zucchini Bread with Lemon Glaze
This delicious zucchini bread recipe is perfect for breakfast or dessert. It has just enough sweetness without being too sweet. And the lemon glaze adds a nice tangy flavor.
Servings: 10 -12
Calories: 283kcal
Ingredients
Dry Ingredients
- 2 cups of all purpose flour
- 1 teaspoon of baking powder
- 1/2 teaspoon of pink salt
- 1 teaspoon of cinnamon
Wet ingredients
- 3/4 cup of lightly packed brown sugar
- 1/2 cup of whole milk
- 4 tablespoons of butter softened
- 1 tablespoon of avocado oil
- 2 eggs
- 1 cup of zucchini shredded
Lemon Glaze
- 1 cup of powdered sugar
- 1 tablespoon of fresh squeezed lemon
- 1 tablespoon of whole milk
Instructions
- Preheat the oven to 350°F
- Combine dry ingredients in a mixing bowl.
- Add wet ingredients (except zucchini) to a separate mixing bowl and mix using a hand mixer.
- Stir zucchini into the rest of the wet ingredient with a spatula
- Add dry ingredients to the wet ingredients and stir until just combined.
- Pour the batter into a lightly greased 4X8 cast iron loaf pan.
- Bake for one hour or until a toothpick inserted into the center comes out clean.
- Transfer the zucchini bread to a cooling rack to cool for 10 minutes.
- Make the lemon glaze in a small measuring cup and whisk until smooth. Drizzle over the loaf.
Notes
Allow the bread to cool before drizzling with lemon glaze.