Can I make lemon zucchini bread with honey?

Yes, you absolutely can! If you prefer natural sweeteners or just love baking with honey, swap the 2 cups of granulated sugar for about 1¼ cups of honey. Because honey adds more moisture than sugar, you’ll want to adjust your baking time and temperature just a bit. - Lower the oven temperature slightly to 315°F - Watch your baking time check for doneness around the 55-minute mark - Your loaf may be a bit darker, but it’ll still be tender and full of lemon flavor It’s a cozy, wholesome twist that still keeps the citrus front and center.

Can you freeze lemon zucchini bread?

Yes, and it freezes like a dream. I usually make two loaves: one for the counter, one for the freezer. Here’s how: Let the loaf cool completely (really don’t rush this part) I like to wrap the cooled loaf snugly in parchment or plastic, then tuck it into a freezer-safe bag for extra protection. Label and freeze for up to 3 months When you’re ready to enjoy it, thaw overnight in the fridge or at room temperature for a few hours. For the freshest texture, glaze after thawing.

Lemon Zucchini Bread – Amazing 2-Loaf Recipe with Moist Citrus Flavor

Name: Lemon Zucchini Bread – Moist, Citrusy, and Perfect for Summer Baking
Prep time: 15 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: For the bread:; 3 cups all-purpose flour; 1 teaspoon salt; 1 teaspoon baking soda; 1 teaspoon baking powder; 2 cups granulated sugar; Zest of 2 large lemons; 3 large eggs; 1 cup light olive oil, not extra-virgin; 1 tablespoon fresh lemon juice; 1 1/2 teaspoons vanilla extract; 2 cups grated zucchini; 2 cups powdered sugar; 3 tablespoons fresh lemon juice

Description

This moist lemon zucchini quick bread is topped with a sweet lemon glaze and is a summer favorite. Enjoy a slice for breakfast, as a snack, or dessert.

Ingredients

For the bread:
Measured ingredients for lemon zucchini bread in clean white bowls

3 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

2 cups granulated sugar

Zest of 2 large lemons

3 large eggs

1 cup light olive oil, not extra-virgin

1 tablespoon fresh lemon juice

1 1/2 teaspoons vanilla extract

2 cups grated zucchini

For the lemon glaze:

2 cups powdered sugar

3 tablespoons fresh lemon juice

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Instructions

Step 1. Preheat oven to 325 degrees F. Grease and flour two 8 x 4 inch loaf pans and set aside.

Step 2. In a large bowl, whisk together the flour, salt, baking powder, and baking soda. Set aside.

Step 3. In a large bowl, combine sugar and lemon zest. Rub together with your fingers until fragrant.

Step 4. Add the eggs, olive oil, lemon juice, vanilla to the lemon sugar mixture and stir until smooth. Add in the dry ingredients and stir until just combined—the batter will be thick.

Step 5. Stir in the zucchini and pour the batter into the prepared loaf pans.

Step 6. Bake for 60–65 minutes, or until tester inserted in the center comes out clean.

Step 7. Place the loaves on a cooling rack and let cool for 15 minutes in the pans. Loosen the sides with a knife and remove loaves carefully.

Step 8. Let cool completely on rack.

Step 9. To make the glaze, whisk powdered sugar and lemon juice until smooth.

Step 10. Drizzle glaze over the cooled loaves. Slice and serve.

Notes

This recipe makes TWO loaves!

Prep Time: 15 minutes
Category: Baking Recipes
Method: Baking
Cuisine: American