Ginger Zucchini Bread With Lemon Glaze Recipe

Name: Ginger Zucchini Bread With Lemon Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE BREAD:; 1-1/2 cup All-purpose Flour; 1/2 teaspoons Salt; 1/2 teaspoons Baking Soda; 1/4 teaspoons Baking Powder; 1 teaspoon Ground Ginger; 1/2 cups Granulated Sugar; 1/4 cups Light Or Dark Brown Sugar; 1 teaspoon Fresh Ginger, Peeled And Finely Grated; 2 Eggs; 1/4 cups Vegetable Oil; 1/4 cups Butter, Melted; 2 teaspoons Pure Vanilla Extract; 1-1/2 cup Shredded Zucchini, Packed And Undrained; FOR THE LEMON GLAZE:; 2 Tablespoons Fresh Lemon Juice; 1-1/2 cup Confectioners Sugar; 2 teaspoons Lemon Extract; 2 teaspoons Vanilla Extract

Servings: persons

FOR THE BREAD:
1-1/2 cup All-purpose Flour
1/2 teaspoons Salt
1/2 teaspoons Baking Soda
1/4 teaspoons Baking Powder
1 teaspoon Ground Ginger
1/2 cups Granulated Sugar
1/4 cups Light Or Dark Brown Sugar
1 teaspoon Fresh Ginger, Peeled And Finely Grated
2 Eggs
1/4 cups Vegetable Oil
1/4 cups Butter, Melted
2 teaspoons Pure Vanilla Extract
1-1/2 cup Shredded Zucchini, Packed And Undrained
FOR THE LEMON GLAZE:
2 Tablespoons Fresh Lemon Juice
1-1/2 cup Confectioners Sugar
2 teaspoons Lemon Extract
2 teaspoons Vanilla Extract

1
1. Preheat oven to 350 F. Spray a standard size loaf pan with non-stick spray and set aside.
2
2. In a medium size bowl, blend flour, salt, baking soda, baking powder and ground ginger with a wire whisk. Set aside.
3
3. Mix sugars, fresh ginger, eggs, oil, butter and vanilla on medium speed in the bowl of a standing mixer fitted with the wire whisk until well blended. (Or you can mix by hand with a wire whisk.)
4
4. Add dry ingredients to the wet ingredients and mix with the paddle attachment on low speed, just until blended. (Or stir with a wooden spoon.) Stir in the zucchini.
5
5. Pour batter into the prepared loaf pan and bake for 65 minutes, until a toothpick inserted into the center of the loaf comes out mostly clean, with just a crumb or two sticking to it.
6
6. Remove the bread from the oven and set pan on a wire rack. Let bread cool in the pan for about 5 minutes and then gently turn it out of the pan to cool on the wire rack.
7
7. In a medium-sized bowl using a wire whisk, blend all the glaze ingredients until well blended. Drizzle glaze over the loaf while still warm.

666

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: FOR THE BREAD:, 1-1/2 cup All-purpose Flour, 1/2 teaspoons Salt, 1/2 teaspoons Baking Soda, and more.

Yes, Ginger Zucchini Bread With Lemon Glaze falls under the Vegetarian category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Ginger Zucchini Bread With Lemon Glaze

How did you like this recipe?

Frequently Asked Questions