Zucchini Bread with Lemon Glaze

So I haven’t been posting often…

And it kills me, really. But with a full course load (this is my last semester of college!), being the Web Editor for some pretty awesome bride magazines, being the Editor-in-Chief of my college’s magazine, applying for jobs, writing a devotional book and trying to maintain sanity, I guess you could say it’s for the best…for now.

Don’t you worry. I’ll be back; it’s just hard to say when. So in the meantime, please bear with me as I navigate through this busy time of life.

Onto the real reason why you’re probably reading this post: for the zucchini bread with a lemon glaze recipe. Maybe you’ve never thought of putting a lemon glaze onto this quick bread, but trust me, you will love it! 

This recipe is lower in sugar than most, so the lemon glaze offers a delightful, sweet kick to complement this healthier take. Spread with a warm pat of honey or cinnamon butter, this bread works for a breakfast side, snacking or dessert.

Zucchini Bread with Lemon Glaze

Bread recipe adapted from: Smitten Kitchen

Ingredients

3 eggs
3/4 cup olive or vegetable oil
1/4 cup honey
1 cup sugar
2 cups grated zucchini
2 teaspoons vanilla extract
3 cups all-purpose flour
2 tablespoons cinnamon
1/8 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt

For the glaze:
1 cup confectioners’ sugar
3 tablespoons fresh lemon juice

Instructions

Preheat the oven to 350°F. Grease and flour two 8×4 inch loaf pans.

In a large bowl, beat the eggs with a whisk. Mix in oil and honey, then zucchini and vanilla.

In a separate, large bowl, combine the flour, cinnamon, nutmeg, baking soda, baking powder and salt. Stir into the bowl of wet ingredients. Divide the batter into prepared pans.

Bake loaves for 50-60 minutes, or until a toothpick inserted into the center comes out clean. For the glaze, simply mix the confectioners’ sugar and lemon juice together in a bowl and drizzle over the freshly baked bread.