Cinnamon Maple Lemon Lavender Glazed Zucchini Bread
A moist, aromatic quick bread blending warm spices and garden-fresh zucchini with a bright, floral citrus glaze.
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Ingredients
- 1 1/2 cups all-purpose flour
- 1 tablespoon ground cinnamon
- 1 1/2 cups grated zucchini, squeezed dry
- 1/2 cup pure maple syrup
- 1/2 cup vegetable oil
- 1 unit large egg
- 1/2 teaspoon baking soda
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon dried culinary lavender
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- 1
Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
- 2
In a large bowl, whisk together the egg, maple syrup, vegetable oil, and vanilla extract until smooth.
- 3
Stir in the grated zucchini until evenly distributed throughout the wet ingredients.
- 4
Sift in the flour, cinnamon, baking soda, and salt, stirring gently until just combined.
- 5
Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick comes out clean.
- 6
While the bread cools, whisk together powdered sugar, lemon juice, and crushed lavender to create the glaze.
- 7
Once the bread is slightly warm but not hot, drizzle the lemon lavender glaze over the top.
- 8
Allow the glaze to set for 15 minutes before slicing and serving.
Nutrition per Serving
285
Calories
3g
Protein
42g
Carbs
12g
Fat
1g
Fiber
24g
Sugar
165mg
Sodium
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