Lemon Zucchini Bread, caramel glaze recipe

Heavenly Lemon Zucchini Bread with Caramel Glaze

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This Lemon Zucchini Bread with Caramel Glaze is a moist, zesty, and indulgent twist on classic zucchini bread! The bright lemon flavor pairs perfectly with the rich caramel drizzle, making it ideal for breakfast, brunch, or dessert. Plus, it’s a great way to use up garden zucchini!

Why You’ll Love This Recipe

✅ Ultra-Moist – Zucchini and sour cream keep it tender.
🍋 Bright & Zesty – Fresh lemon juice and zest add a refreshing kick.
🍮 Decadent Glaze – The caramel drizzle takes it to the next level.
🍽 Versatile – Perfect for breakfast, snack time, or dessert.

Ingredients & Substitutions

For the Bread:

  • 1½ cups all-purpose flour – For a lighter texture, substitute with cake flour.
  • ½ tsp baking powder + ½ tsp baking soda – Ensures a perfect rise.
  • 1 cup granulated sugar – Adjust to taste (¾ cup works for less sweetness).
  • Zest of 1 lemon – Fresh is best!
  • ½ cup unsalted butter, softened – Can use vegetable oil for a lighter version.
  • 2 large eggs – Room temperature for even mixing.
  • ¼ cup lemon juice – Freshly squeezed for the best flavor.
  • 1 tsp vanilla extract – Enhances the lemon flavor.
  • 1 cup grated zucchini – Squeeze out excess moisture to prevent a soggy loaf.
  • ½ cup sour cream – Full-fat Greek yogurt works too.

For the Caramel Glaze:

  • ½ cup unsalted butter – Salted butter works (omit the pinch of salt).
  • ½ cup packed brown sugar – Light or dark brown sugar both work.
  • ¼ cup heavy cream – Half-and-half or whole milk can substitute.
  • Pinch of salt – Balances the sweetness.
  • 1 tsp vanilla extract – Adds depth to the caramel.

Step-by-Step Instructions

1️⃣ Prep & Preheat

  • Preheat oven to 350°F (175°C).
  • Grease a 9×5-inch loaf pan or line with parchment paper.

2️⃣ Make the Batter

  1. Whisk together flour, baking powder, baking soda, and salt in a bowl.
  2. In a large bowl, rub sugar and lemon zest together to release the oils.
  3. Beat in butter until fluffy, then add eggs one at a time.
  4. Mix in lemon juice and vanilla.
  5. Stir in zucchini, then alternate adding dry ingredients and sour cream.

3️⃣ Bake & Cool

  • Pour batter into the pan and bake 50-60 mins (toothpick should come out clean).
  • Cool in pan 10 mins, then transfer to a wire rack.

4️⃣ Make the Caramel Glaze

  1. Melt butter in a saucepan, then add brown sugar, cream, and salt.
  2. Boil 2 mins, stirring constantly, then remove from heat and add vanilla.
  3. Drizzle over warm bread for maximum absorption.

5️⃣ Slice & Serve!

  • Let cool completely before slicing for clean cuts.

Pro Tips for the Best Zucchini Bread

🍋 Extra Lemon Flavor – Add 1 tbsp poppy seeds for crunch.
🥒 Squeeze Zucchini Well – Prevents a soggy loaf.
🔥 Don’t Overbake – Check at 50 mins to avoid dryness.
✨ Double the Glaze – For extra indulgence!

Storage & Make-Ahead Tips

❄ Room Temp – Keeps 2 days wrapped tightly.
⛄ Fridge – Stores 5 days (glaze may firm up).
🍽 Freezer – Freeze unglazed up to 3 months. Thaw and glaze before serving.

Delicious Variations

🫐 Blueberry Lemon – Fold in 1 cup fresh blueberries.
🍫 Chocolate Chip – Add ½ cup mini chocolate chips.
🥥 Coconut Lime – Swap lemon for lime and add ½ cup shredded coconut.

Final Thoughts

This Lemon Zucchini Bread with Caramel Glaze is moist, zesty, and irresistibly sweet—a must-try for zucchini bread lovers!

Try it today and share your creations! 📸 #LemonZucchiniBread

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