Dear Alaska from Scratch,
So I have a challenge for you! A few years ago Starbucks had a delish lemon-zucchini mini-loaf (I believe it even had a glaze). I loved it and was super sad when it went away. It was tasty but felt healthy with the veggi… Any chance you want to take on finding a good recipe for this?!?!?
Michelle from California
via the Alaska from Scratch Facebook Page
Dear Michelle,
Thank you very much for the inspiration. I came up with this moist Glazed Lemon Zucchini Bread for you packed full of tart, fresh lemon flavor and two whole zucchini slathered in a sticky lemony glaze. I don’t yet have mini loaf pans (you have inspired me to put them on my wish list), so I made one standard-sized loaf. Please feel free to make mini-loaves of the recipe and let me know how they turn out for you, just be sure to reduce the cooking time by around 20 minutes. I also wasn’t sure if the original recipe you had in mind included cinnamon or not, so I have noted it as “optional” in the recipe. Truly hope you enjoy the results!
Hugs from Alaska,
Maya
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Glazed Lemon Zucchini Loaf
Yields: 1 standard loaf
- For the Loaf:
- 1-1/2c zucchini, grated (I used two whole small zucchini)
- 3/4c sugar
- 1 egg
- 1/2c canola oil
- Juice of 1 lemon
- 1-1/2c flour
- 1/2t salt
- 1/2t baking soda
- 1/4t baking powder
- 1t ground cinnamon (optional)
- Zest of two lemons
- For the Glaze:
- 1/4c lemon juice, freshly squeezed
- 1/2c sugar
- Zest of one lemon
Preheat oven to 325. Grease a loaf pan and set aside.
In a mixing bowl, gently mix together zucchini, sugar, egg, oil, and lemon. Add dry ingredients and zest, stirring until just combined. Spread into prepared loaf pan.
Bake 45-50 minutes or until golden and cooked through (a slight touch on the center of the loaf should be firm and not give way). Remove pan from oven and cool on a cooling rack with parchment or wax paper underneath (to catch glaze drips) at least 15 minutes before turning loaf out of pan.
Meanwhile, to a small sauce pan add sugar and lemon juice. Turn heat on medium and bring to a boil, dissolving sugar. Turn off heat and stir in lemon zest.
Turn loaf out onto cooling rack. While loaf is still warm, brush glaze all over the top and sides of loaf, allowing excess to drip onto the paper underneath the rack. Allow loaf to cool completely and glaze to dry before slicing. Glaze will be shiny and tacky to the touch, but not wet.
