Heavenly Lemon Zucchini Bread with Caramel Glaze

Instructions

Step 1: Preheat the Oven and Prepare the Pan

Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan with butter or line it with parchment paper for easy removal. You can also lightly dust the pan with flour to ensure the bread doesn’t stick.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon (if using). Set this aside as you prepare the wet ingredients.

Step 3: Cream the Butter and Sugar

In a large bowl, beat the softened butter and granulated sugar together until light and fluffy. This usually takes about 3-4 minutes using a hand mixer or stand mixer on medium speed. The air incorporated into this mixture will help create a tender loaf.

Step 4: Add the Eggs and Flavorings

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice. The fresh lemon juice adds a bright, tangy flavor that will complement the zucchini wonderfully.

Step 5: Incorporate the Zucchini and Sour Cream

Stir in the shredded zucchini (make sure to squeeze out excess moisture using a clean kitchen towel or paper towel) and sour cream (or Greek yogurt). The zucchini adds moisture to the bread, while the sour cream gives it a slight tang and extra richness.

Step 6: Combine the Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, mixing gently to combine. Be careful not to over-mix, as that can lead to a denser loaf. Once everything is incorporated, fold in the nuts (if using), which will add a nice crunch to the bread.

Step 7: Bake the Bread

Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center of the loaf comes out clean or with just a few moist crumbs. Keep an eye on the bread towards the end, as oven temperatures can vary.

Step 8: Cool the Bread

Once the bread is done baking, remove it from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before adding the caramel glaze. If you’re in a hurry, you can slice it warm, but the glaze will set better once the bread has cooled a bit.

Step 9: Make the Caramel Glaze

While the bread is cooling, prepare the caramel glaze. In a medium saucepan over medium heat, melt the butter and brown sugar together. Stir constantly to prevent burning, and bring the mixture to a simmer. Allow it to cook for 2-3 minutes until it thickens slightly.

Add the heavy cream (or coconut cream for dairy-free) and stir to combine. Bring the mixture back to a simmer and cook for another 2-3 minutes, until the glaze is smooth and glossy. Remove from heat and stir in the vanilla extract and sea salt (if using).

Step 10: Drizzle the Caramel Glaze

Once the bread has cooled slightly, drizzle the caramel glaze generously over the top. Allow the glaze to set for 10-15 minutes before slicing. The caramel will harden just enough to create a rich, sweet layer on top of the moist lemon zucchini bread.

Tips for Perfect Lemon Zucchini Bread

1. Squeeze Out the Zucchini Moisture: Zucchini contains a lot of water, so it’s important to squeeze out as much moisture as possible before adding it to the batter. This helps keep the bread from becoming too soggy.
2. Use Fresh Zucchini: While you can technically use frozen zucchini, fresh zucchini works best for flavor and texture. Make sure to choose a medium-sized zucchini and grate it finely.
3. Adjust Sweetness: If you prefer a less sweet loaf, you can reduce the sugar by 1/4 cup. The caramel glaze will still add plenty of sweetness on top, so you can adjust the sugar in the bread to suit your taste.
4. Add Ins: Feel free to customize your bread with different add-ins. Chopped nuts like walnuts or pecans provide a nice crunch, while raisins or dried cranberries could add a chewy texture. You can also add a teaspoon of poppy seeds for an extra touch.
5. Storing Leftovers: This bread stays fresh for about 2-3 days when stored in an airtight container at room temperature. If you want to keep it for longer, you can wrap it tightly and store it in the refrigerator for up to a week or freeze slices for up to a month.

Why You’ll Love This Lemon Zucchini Bread

• Perfectly Moist: The zucchini makes the bread incredibly moist, without being heavy. The tangy sour cream adds richness, while the lemon keeps it light and refreshing.
• Bright and Zesty: The combination of fresh lemon juice and zest adds a burst of citrus flavor that brightens the bread and cuts through the sweetness of the caramel glaze.
• Indulgent Caramel Glaze: The rich caramel glaze is the finishing touch that transforms this simple zucchini bread into something truly special. It adds a silky, sweet layer that’s hard to resist.
• Great for Any Occasion: Whether you’re serving it for breakfast, as a snack, or as a dessert, this bread is a crowd-pleaser. It’s perfect for brunch, holiday gatherings, or just a cozy afternoon treat.

Conclusion

Heavenly Lemon Zucchini Bread with Caramel Glaze is the perfect combination of fresh, zesty citrus and indulgent sweetness. The zucchini makes the bread soft and moist, while the lemon adds a bright burst of flavor that’s perfectly complemented by the rich caramel glaze. Whether you’re baking it for a special occasion or simply to enjoy as a snack, this recipe is sure to become a favorite in your household. So grab your ingredients, preheat the oven, and treat yourself to a slice of this delightful, decadent bread!