Citrus Zucchini Bread with Lemon-Lime Glaze

If you’re looking for a delightful way to enjoy zucchini in a sweet, citrusy treat, you’ve found it. Citrus Zucchini Bread with Lemon-Lime Glaze is the perfect blend of moist zucchini bread and zesty citrus flavors. With a burst of lemon and lime in every bite, this bread is a refreshing twist on a classic favorite that’s perfect for any time of day.

Imagine starting your day with a slice of this citrusy zucchini bread, its fragrant aroma filling your kitchen as it bakes. The tender, moist crumb of the bread combined with the tangy lemon-lime glaze makes each bite a delightful experience. It’s a fantastic way to use up that extra zucchini from your garden or to simply indulge in a light, flavorful treat.

Resume of the Recipe: Citrus Zucchini Bread with Lemon-Lime Glaze combines the moist, tender texture of zucchini bread with a zesty lemon-lime glaze. This recipe brings a fresh, citrusy twist to a beloved classic, making it a perfect choice for breakfast, brunch, or a snack.

Exciting Story: This recipe was born from a craving for something fresh and vibrant while also using up an abundance of zucchini from my garden. I wanted to create a zucchini bread that wasn’t just good but memorable, so I decided to infuse it with citrus flavors. The result was a bread that not only delighted my taste buds but quickly became a family favorite. Each time I bake it, the kitchen fills with a delightful citrus aroma, making it a wonderful treat for any occasion.

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Why This Citrus Zucchini Bread with Lemon-Lime Glaze?

Unique Flavor Combination: The addition of lemon and lime to traditional zucchini bread creates a bright, refreshing twist.
Moist and Tender: The zucchini ensures the bread remains moist and tender, with a perfect crumb.
Versatile: Ideal for breakfast, brunch, or a sweet snack, and perfect for using up extra zucchini.

How to Make Citrus Zucchini Bread with Lemon-Lime Glaze:

Prepare the Bread Batter:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, combine the granulated sugar, brown sugar, and vegetable oil. Beat in the eggs one at a time, followed by the vanilla extract.
- Stir in the grated zucchini, lemon zest, and lime zest.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Fold in the nuts if using.
- Pour the batter into the prepared loaf pan and smooth the top.
Bake the Bread:
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Prepare the Glaze:
- In a small bowl, whisk together the powdered sugar, lemon juice, lime juice, lemon zest, and lime zest until smooth. Adjust the consistency with more powdered sugar or juice as needed.
Glaze the Bread:
- Once the bread has cooled completely, drizzle the lemon-lime glaze over the top.

Tips:

Drain the Zucchini: Ensure the grated zucchini is well-drained to avoid excess moisture in the batter.
Zesting: For the best flavor, use fresh lemon and lime zest.
Texture: If you prefer a more textured bread, consider adding a handful of raisins or dried cranberries.

Substitutions and Variations:

Flour: Substitute whole wheat flour for a healthier version.
Nuts: Omit the nuts or substitute with chocolate chips for a different flavor twist.
Glaze: Use orange juice and zest for a different citrusy glaze.

Make a Healthier Version:

Reduced Sugar: Reduce the amount of sugar and use a sugar substitute if desired.
Oil: Substitute vegetable oil with applesauce or Greek yogurt to lower fat content.

Closing: And there you have it! Citrus Zucchini Bread with Lemon-Lime Glaze is a delightful way to enjoy zucchini with a fresh, citrusy twist. It’s perfect for any time of the day and will surely become a favorite. Let us know how your bread turns out, and don’t forget to explore more of our scrumptious recipes!

Frequently Asked Questions:

Can I use yellow squash instead of zucchini?
- Yes, yellow squash can be used as a substitute for zucchini in this recipe.
Can I make this bread without nuts?
- Absolutely! Feel free to omit the nuts or replace them with chocolate chips if desired.
How do I store the zucchini bread?
- Store the bread in an airtight container at room temperature for up to 3 days, or refrigerate for longer shelf life.
Can I freeze the bread?
- Yes, you can freeze the bread. Wrap it tightly in plastic wrap or aluminum foil and store in the freezer for up to 3 months. Thaw before serving.
Can I use a different type of glaze?
- Yes, you can experiment with different citrus glazes or even a simple powdered sugar glaze if preferred.
How can I ensure the bread stays moist?
- Make sure to drain the zucchini well and avoid overmixing the batter to keep the bread moist.
What can I do if the bread is too sweet?
- You can reduce the sugar in the recipe or add a pinch of salt to balance the sweetness.
How can I adjust the recipe for high altitude?
- For high altitude, you may need to increase the flour slightly and decrease the baking powder. Adjust as needed for best results.
Can I add fruits or other flavorings to the bread?
- Yes, you can add raisins, dried cranberries, or even a bit of orange zest for additional flavors.
What’s the best way to check if the bread is done baking?
- Use a toothpick inserted into the center of the bread. If it comes out clean or with just a few crumbs, the bread is done.

Citrus Zucchini Bread with Lemon-Lime Glaze

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Recipe by Alexandra Course: All Word Recipes

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

300

kcal

Total time

hour

minutes

Cook Mode

Keep the screen of your device on

Ingredients

For the Citrus Zucchini Bread:
1 1 ½ cups all-purpose flour
1 teaspoon 1 baking powder
1 teaspoon 1 baking soda
½ teaspoon salt
1 teaspoon 1 ground cinnamon
½ teaspoon ground nutmeg
½ cup granulated sugar
¼ cup brown sugar, packed
¼ cup vegetable oil
2 large 2 eggs
1 teaspoon 1 vanilla extract
1 cup 1 grated zucchini (about 1 medium zucchini, well-drained)
½ cup chopped walnuts or pecans (optional)
Zest of 1 lemon
Zest of 1 lime
For the Lemon-Lime Glaze:
1 cup 1 powdered sugar
2 tablespoons 2 fresh lemon juice
2 tablespoons 2 fresh lime juice
Zest of 1 lemon
Zest of 1 lime

Directions

Prepare the Bread Batter:
Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a large bowl, combine the granulated sugar, brown sugar, and vegetable oil. Beat in the eggs one at a time, followed by the vanilla extract.
Stir in the grated zucchini, lemon zest, and lime zest.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Fold in the nuts if using.
Pour the batter into the prepared loaf pan and smooth the top.
Bake the Bread:
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Prepare the Glaze:
In a small bowl, whisk together the powdered sugar, lemon juice, lime juice, lemon zest, and lime zest until smooth. Adjust the consistency with more powdered sugar or juice as needed.
Glaze the Bread:
Once the bread has cooled completely, drizzle the lemon-lime glaze over the top.

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