Heavenly Lemon Zucchini Bread with Caramel Glaze

Indulge in the delightful fusion of fresh, zesty lemon and moist zucchini in this Heavenly Lemon Zucchini Bread. Each slice offers a perfect balance of sweetness and tang, complemented by the rich, buttery caramel glaze that drizzles beautifully over the top. This quick bread is not only a delicious treat for breakfast or snack time but also a fantastic way to sneak in some veggies. With its tender crumb and fragrant citrus aroma, it's sure to become a beloved favorite in your kitchen. Enjoy it warm or at room temperature, and savor the heavenly taste of summer in every bite!

Ingredients

• 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 lemon juice (freshly squeezed)
• 1 teaspoon vanilla extract
• 1 cup grated zucchini (squeeze out excess moisture)
• 1/2 cup sour cream
• For the Caramel Glaze:
• 1/2 cup unsalted butter
• 1/2 cup brown sugar, packed
• 1/4 cup heavy cream
• Pinch of salt
• 1 teaspoon vanilla extract

Directions

1. Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, combine the sugar and lemon zest, rubbing them together with your fingers to release the lemon's fragrance.
4. Add the softened butter to the sugar mixture and beat until light and fluffy.
5. Beat in the eggs one at a time, followed by the lemon juice and vanilla extract.
6. Stir in the grated zucchini, then add the dry ingredients alternately with the sour cream, beginning and ending with the dry ingredients. Mix until just combined.
7. Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. While the bread is baking, prepare the caramel glaze. In a small saucepan, melt the butter over medium heat.
9. Add the brown sugar, heavy cream, and salt, stirring continuously. Bring the mixture to a boil and let it cook for about 2 minutes.
10. Remove the glaze from heat and stir in the vanilla extract. Allow it to cool slightly.
11. Once the bread is done baking, let it cool in the pan for 10 minutes before transferring it to a wire rack. Drizzle the caramel glaze over the warm bread.
12. Allow the bread to cool completely before slicing and serving.