Description
A delightful treat that combines the refreshing taste of lemon with the moistness of zucchini, topped with a sweet 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 caramel glaze)
- 1/2 cup brown sugar, packed
- 1/4 cup heavy cream
- Pinch of salt (for caramel glaze)
- 1 teaspoon vanilla extract (for caramel glaze)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch 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. Rub 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. Then add the lemon juice and vanilla extract.
- Stir in the grated zucchini. Then add the dry ingredients alternately with the sour cream, beginning and ending with dry ingredients. 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 by melting the butter in a small saucepan over medium heat. Add the brown sugar, heavy cream, and salt, stirring continuously. Bring the mixture to a boil and 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. Then, transfer to a wire rack and drizzle the caramel glaze over the warm bread.
- Allow the bread to cool completely before slicing and serving.
Notes
Store the bread wrapped tightly in plastic wrap or an airtight container for 3-4 days at room temperature. You can also refrigerate for up to a week or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
Keywords: Lemon, Zucchini, Bread, Dessert, Caramel Glaze, Baking