Every year our backyard garden does extremely well…especially our zucchini. This past growing season we planted just 2 plants and go at least 15 zucchinis from them! I’m always looking for new recipes that utilize zucchini and found a great one that I had to share with the readers of the TCC blog. This glazed lemon zucchini bread is absolutely delicious! You can pour the batter into a regular sized loaf pan, mini loaf pans, muffin pans or mini bundt pans (like what I did).
The bread (mini bundts) turned out moist and the lemon glaze added just the perfect amount of summertime sweetness.
** Post contains affiliate links.
I don’t steal recipes and contents from other websites and call it my own. Nope, we’re honest bloggers here. The recipe that I used is from All Recipes. You can grab the recipe HERE.
Now…I did make a few of my own changes to the recipe which are listed below:
I poured the batter into a mini bundt pan that I lightly sprayed with non-stick baking spray. Instead of using Canola oil….I used vegetable oil. The recipe calls for large eggs, I used 2 medium sized eggs and the recipe turned out just fine. I do recommend that you remove your eggs from the refrigerator and let them sit for 15 minutes on the counter before incorporating them into your recipe. I find that I get the best baking results letting them warm up just a little bit before mixing them in.
If you encounter a problem with the glaze setting up….place the loaf into the refrigerator for about an hour to help it along. I didn’t have any glaze setting problems but my sister did when she made the recipe. The refrigerator trick worked well for her. Once cool, you want to store your zummy Lemon Glazed Zucchini Bread or Mini Bundts in an airtight storage container.
For best results…consume within 2-3 days. If it’s really hot inside your home or humid…you may want to store in the refrigerator to prevent the lemon glaze from softening or melting.