Description
Enjoy this moist and flavorful lemon zucchini bread, perfectly complemented by a rich caramel glaze that takes it to the next level of indulgence.
Ingredients
Scale
For the bread:
- 1 1/2 cups shredded zucchini
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 cup vegetable oil
- 3/4 cup sugar
- 1/4 cup brown sugar
- 2 eggs
- 1 tbsp lemon zest
- 1/4 cup lemon juice
- 1 tsp vanilla extract
For the caramel glaze:
- 1/2 cup butter
- 1/2 cup brown sugar
- 2 tbsp heavy cream
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F and grease a 9×5-inch loaf pan.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In a large bowl, combine oil, sugar, and brown sugar. Beat in the eggs one at a time. Stir in lemon zest, lemon juice, and vanilla extract.
- Gently fold in the shredded zucchini and dry ingredients until just combined.
- Pour batter into the prepared loaf pan and bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- To make the caramel glaze, melt the butter in a small saucepan over medium heat. Stir in the brown sugar and cream, bringing the mixture to a boil. Remove from heat and stir in vanilla extract.
- Drizzle the caramel glaze over the cooled zucchini bread, slice, and enjoy!
Notes
For added flavor, consider adding chopped nuts or chocolate chips to the batter.
- Prep Time: 15 minutes
- Cook Time: 55 minutes