Zucchini Bread With Cinnamon Glaze

This homemade Zucchini Bread With Cinnamon Glaze is incredibly moist and tender. With a full 2 cups of shredded zucchini and a light lemon flavor, this is a family favorite.

I love making banana bread, but when my zucchini is ready in the garden, I make this iced zucchini bread. I also freeze zucchini so I can make it throughout the year.

Why You'll Love This Glazed Zucchini Bread

• This bread is extremely moist.
• The zucchini bread glaze has a fantastic cinnamon flavor (like cinnamon buns).
• This recipe turns out every single time.
• It freezes extremely well
• This recipe makes 2 large loaves.

Recipe Ingredients

You'll need the following ingredients to make this easy homemade zucchini loaf:

Ingredient Notes

• Zucchini. Use fresh or frozen, peeled or unpeeled. The tough skin will soften as it bakes. However, if you have a picky eater who is turned off by anything green, I suggest peeling it.
• Oil. Use vegetable oil, canola oil, or olive oil.
• Sugar. Use cane sugar, granulated sugar, or sweetener of your choice.
• Vanilla extract or almond extract.
• Lemon juice. Use fresh lemon juice or bottled.
• Yogurt. Use plain yogurt or vanilla yogurt. You can also use sour cream.
• All-purpose flour. You can also use up to 30% whole wheat flour, but the bread will be denser.
• Baking soda and baking powder.
• Cinnamon glaze: You'll need powdered sugar, milk, and cinnamon.

See the printable recipe card below for quantities and a full list of ingredients.

How To Make Zucchini Bread With Cinnamon Glaze

Preheat your oven to 350 degrees F.

Grease two loaf pans or line them with parchment paper. Wash the zucchini, cut it in half lengthwise, and scrape the seeds out with a spoon. Use the large size of a cheese grater, box grater, or food processor to shred the zucchini. Do not squeeze out the excess water.

In a large bowl, beat the eggs with the sugar and oil. Add the grated zucchini, yogurt, lemon juice, and vanilla. Mix well and set aside.

Combine the flour, baking soda, baking powder, salt, and cinnamon in a medium bowl. Slowly add the dry ingredients to the wet ingredients. Mix well just until combined.

Pour the batter equally into two loaf pans. Bake for 45-50 minutes, or until a toothpick entered in the center comes out clean.

After the zucchini bread is baked, transfer it to a cooling rack.

Combine the ingredients for the cinnamon glaze. Pour glaze over top of the cooled zucchini bread and let it run down the sides. Put a plate underneath to catch the drips.

Variations

• Add 1 cup of crushed walnuts, pecans, or shredded coconut to this lemon zucchini bread recipe.
• Bake in a 9x13 inch baking dish for zucchini cake.

Storage Tips

Room Temperature: This zucchini bread can be kept on the counter at room temperature for 3-4 days. Like most quick bread recipes, this bread tastes even better the next day.

Refrigerator: You can also store zucchini bread in an airtight container or Ziploc bag for a week in the refrigerator.

Freezer: To freeze, wrap the zucchini bread in plastic wrap, place it inside a large Ziploc freezer bag, and freeze for up to 2 months.

Expert Tips

• Do not squeeze the water from the zucchini, it keeps the zucchini bread moist.
• Do not overbake. Start checking after 45 minutes to see if the bread is done.

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