Description
A delightful treat that combines the fresh, zesty flavor of lemon with the moistness of zucchini, topped with a rich caramel glaze.
Ingredients
Scale
- 1 1⁄2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup granulated sugar
- Zest of 1 lemon
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/4 cup lemon juice (freshly squeezed)
- 1 teaspoon vanilla extract
- 1 cup grated zucchini (squeeze out excess moisture)
- 1/2 cup sour cream
- 1/2 cup unsalted butter (for the glaze)
- 1/2 cup brown sugar, packed
- 1/4 cup heavy cream
- Pinch of salt (for the glaze)
- 1 teaspoon vanilla extract (for the glaze)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9’x5′ loaf pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, combine the sugar and lemon zest, rubbing them together with your fingers to release the lemon’s fragrance.
- Add the softened butter to the sugar mixture and beat until light and fluffy.
- Beat in the eggs one at a time, followed by the lemon juice and vanilla extract.
- Stir in the grated zucchini, then add the dry ingredients alternately with the sour cream, starting and ending with the dry mixture. Mix until just combined.
- Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- While the bread is baking, prepare the caramel glaze. In a small saucepan, melt the butter over medium heat. Add the brown sugar, heavy cream, and salt, stirring continuously. Bring the mixture to a boil and let it cook for about 2 minutes. Remove from heat and stir in the vanilla extract. Allow to cool slightly.
- Once the bread is done baking, let it cool in the pan for 10 minutes before transferring to a wire rack. Drizzle the caramel glaze over the warm bread.
- Allow the bread to cool completely before slicing and serving.
Notes
For a stronger lemon flavor, add more lemon zest. Use frozen zucchini if necessary after thawing and squeezing out excess moisture.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 240mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: zucchini bread, lemon bread, dessert, caramel glaze, quick bread