Introduction:
This Heavenly Lemon Zucchini Bread with Caramel Glaze is the perfect blend of bright citrusy lemon, moist zucchini, and a rich, buttery caramel glaze that takes this simple quick bread to a whole new level. The zucchini adds incredible moisture without being detectable in taste, while the lemon adds a refreshing zing. The caramel glaze gives it an indulgent finish, making it a perfect treat for breakfast, dessert, or a snack with tea or coffee.
Ingredients:
For the Lemon Zucchini Bread:
- 1 ½ cups grated zucchini (about 2 small zucchinis)
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup granulated sugar
- 1/4 cup vegetable oil
- 1/4 cup plain Greek yogurt (or sour cream)
- 2 large eggs
- 1 tsp vanilla extract
- Zest of 1 large lemon
- 2 tbsp fresh lemon juice
For the Caramel Glaze:
- 1/4 cup unsalted butter
- 1/2 cup brown sugar, packed
- 2 tbsp heavy cream
- 1/2 tsp vanilla extract
- Pinch of salt
Instructions:
- Preheat your oven:
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- Prepare the zucchini:
- Grate the zucchini and place it in a clean kitchen towel or cheesecloth. Squeeze out excess moisture, ensuring the zucchini is as dry as possible. Set aside.
- Mix dry ingredients:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Mix wet ingredients:
- In a large bowl, whisk together the sugar, vegetable oil, Greek yogurt (or sour cream), eggs, vanilla extract, lemon zest, and lemon juice until well combined.
- Combine wet and dry ingredients:
- Gradually add the dry ingredients to the wet mixture, stirring just until combined. Fold in the grated zucchini, being careful not to overmix.
- Bake:
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Make the caramel glaze:
- In a small saucepan over medium heat, melt the butter and brown sugar. Whisk constantly until the mixture is smooth and the sugar has dissolved, about 2-3 minutes. Add the heavy cream, vanilla extract, and a pinch of salt, and whisk until the glaze thickens slightly (another 2 minutes). Remove from heat and let it cool slightly before drizzling over the cooled bread.
- Drizzle and serve:
- Drizzle the warm caramel glaze generously over the lemon zucchini bread. Let the glaze set for a few minutes before slicing and serving.
Conclusion:
This Heavenly Lemon Zucchini Bread with Caramel Glaze is a delicious twist on the classic zucchini bread, with the fresh, zesty flavor of lemon balanced by the rich, buttery sweetness of caramel. The tender crumb and moist texture make it perfect for any time of the day, while the caramel glaze adds a decadent finishing touch. This quick bread is sure to become a favorite!
Extra Tips:
- Glaze alternative: If you prefer a lighter option, skip the caramel and make a simple lemon glaze using powdered sugar, lemon juice, and a bit of zest.
- Storage: Store the bread in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
- Freezing: Wrap the bread tightly in plastic wrap and foil, and freeze for up to 3 months. Just thaw and add the caramel glaze when ready to serve.
