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Mother's Day Zucchini Bread with Lemon Glaze

A moist and flavorful zucchini bread topped with a refreshing lemon glaze, perfect for celebrating Mother's Day.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Breakfast, Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Zucchini Bread
  • 1 cup grated zucchini squeezed to remove excess moisture
  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar packed
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
Lemon Glaze
  • 1 cup powdered sugar
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest

Method
 

Prepare the Zucchini Bread
  1. Preheat the oven to 350°F (175°C). Grease a loaf pan.
  2. In a mixing bowl, combine the grated zucchini, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract.
  3. In another bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon.
  4. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
  5. Pour the batter into the prepared loaf pan and smooth the top.
  6. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
  7. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Make the Lemon Glaze
  1. In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth.
  2. Drizzle the glaze over the cooled zucchini bread.

Notes

For added flavor, consider adding chopped nuts or chocolate chips to the batter.