Heavenly Lemon Zucchini Bread with Caramel Glaze 🍮🥒🍋

A moist, fragrant lemon zucchini loaf topped with a rich caramel glaze—perfectly sweet and tangy!

Ingredients

For the bread

• 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 freshly squeezed lemon juice
• 1 teaspoon vanilla extract
• 1 cup grated zucchini (squeezed to remove excess moisture)
• 1/2 cup sour cream

For the caramel glaze

• 1/2 cup unsalted butter
• 1/2 cup packed brown sugar
• 1/4 cup heavy cream
• Pinch of salt
• 1 teaspoon vanilla extract

Directions

1. Preheat: Set oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. Dry mix: Whisk flour, baking powder, baking soda, and salt in a medium bowl.
3. Sugar & zest: In a large bowl, rub sugar and lemon zest together to release fragrance. Add butter and beat until fluffy.
4. Add eggs & flavor: Beat in eggs one at a time, then add lemon juice and vanilla.
5. Combine: Stir in zucchini. Add dry ingredients alternately with sour cream, beginning and ending with dry. Mix until just combined.
6. Bake: Pour batter into loaf pan. Bake 50–60 minutes, until a toothpick comes out clean.
7. Make glaze: While baking, melt butter in saucepan. Add brown sugar, cream, and salt. Boil 2 minutes, stirring. Remove from heat, stir in vanilla, and cool slightly.
8. Finish: Cool bread in pan 10 minutes, then transfer to wire rack. Drizzle warm glaze over bread. Cool completely before slicing.

Details

• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 75 minutes
• Servings: 10 slices
• Calories: ~320 kcal per slice

✨ Moist, zesty, and drizzled with caramel—this bread is pure indulgence!