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You are here: Home / Bread / Lemon Zucchini Bread with Vanilla Bean Cream Cheese Glaze

Lemon Zucchini Bread with Vanilla Bean Cream Cheese Glaze

July 13, 2018 By Spices in My DNA 10 Comments

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This Lemon Zucchini Bread with Vanilla Bean Cream Cheese Glaze is incredibly flavorful, super moist, and just the right amount of lemony. It’s topped with a creamy vanilla bean glaze, and it makes the most perfect breakfast, afternoon snack, or dessert! The best way to use up your leftover summer zucchini!

Forward facing shot of a stack of 5 slices of lemon zucchini bread topped with vanilla bean cream cheese glaze

This bread. I didn’t think I could love zucchini bread any more than I do, but when you add a vanilla bean cream cheese glaze, tons of fresh lemon zest, AND whole wheat pastry flour (my fave), you get a pretty amazing bread. Love love love this recipe SO MUCH. You have to make it this weekend!

Overhead shot of a loaf of lemon zucchini bread

This is quite possibly the best bread I’ve ever made, and I’ve made a TON of quick breads like this. You name it, I’ve made it. Honestly probably hundreds of loaves in my lifetime. But this is my favorite!

Trust me, this bread will not last long. You may wanna make two loaves!

Overhead shot of a loaf of lemon zucchini bread with vanilla beam cream cheese glaze drizzled on it

Just look at that drippy glaze! 😍 I really need to stop using vanilla beans so often but I’m obsessed. I’m kinda going broke from buying them..they’ve always been expensive but with the vanilla bean shortage that’s going on, it’s even worse! I’m really sad about it, but it’s still so worth it to me to buy them because they make everything incredible.

That being said, this bread is still great by itself if you didn’t want to add the glaze.

But you know how I feel about the glaze!

Close up shot of a loaf of lemon zucchini bread with glaze being drizzled over it

It’s just the right amount of creamy and vanilla-y, and it’s not too sweet. The little addition of whipped cream cheese is my favorite part! Also because lemon + cream cheese is always an amazing combo.

Overhead shot of 6 slices of lemon zucchini bread with vanilla bean cream cheese glaze with a bite taken out of one of the slices on a grey background

Also. This bread is INCREDIBLY moist. Like melt in your mouth moist. Since there’s lots of grated zucchini, sour cream, and melted butter, we’ve got all the makings of the perfect bread!

And it’s filled with veggies, which is never a bad thing. Especially when it comes to things of the bread/cake variety. 😂

Close up shot of a stack of 5 slices of lemon zucchini bread topped with vanilla bean cream cheese glaze

I could seriously devour this whole stack in minutes. That’s how good it is.

I actually gifted the whole loaf (minus a piece or two 😉) to the flight crew when I went on a work trip to Arizona last month, and they went CRAZY over it. Like devoured it in minutes and were asking me if I had more.

It’s THAT good.

Forward facing shot of a stack of 5 slices of lemon zucchini bread topped with vanilla bean cream cheese glaze

And I know that I’m always looking for ways to use up extra zucchini in the summer. Because lets be real, zucchini noodles and sautéed zucchini get a littttle old after awhile.

Overhead close up shot of a slice of lemon zucchini bread with vanilla bean cream cheese glaze on a grey background

But this bread never ever does. Just look at it!! I can’t even.

5 from 1 vote
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Lemon Zucchini Bread with Vanilla Bean Cream Cheese Glaze

Course Bread, Breakfast, Brunch, Dessert, Snack
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 1 9x5 loaf
Author Molly | Spices in My DNA

Ingredients

For the bread

  • 1 cup whole wheat pastry flour*
  • 1 cup all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 cup (1 stick) unsalted butter, melted and cooled
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar, loosely packed
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 1/2 cups grated zucchini
  • zest of 2 lemons
  • 1/4 cup unsweetened vanilla almond milk*
  • 1/3 cup sour cream
  • butter or coconut oil for greasing pan

For the glaze

  • 1/4 cup + 2T. powdered sugar
  • 2 tablespoons whipped cream cheese
  • 1-2 tablespoons milk
  • 1 teaspoon vanilla extract
  • seeds from 1 vanilla bean

Instructions

  1. Preheat oven to 350℉. Grease and flour a 9×5 loaf pan. Set aside.

  2. Begin by combining dry ingredients. Whisk together both flours, baking powder, baking soda, salt, cinnamon, and lemon zest in a medium bowl. Set aside.

  3. Whisk together butter and sugar in another medium bowl until smooth, then whisk in eggs and vanilla. Next, whisk in milk and sour cream until thoroughly combined. Fold in grated zucchini.

  4. Gradually add the dry ingredients into the wet and stir until just combined. Pour into loaf pan and bake for 45-50 minutes until the edges are golden, top is firm, and a toothpick comes out clean. Let cool for at least 30 minutes before removing from pan onto a cooling rack.

  5. To make the glaze, whisk all ingredients together until smooth. Once bread is completely cool, pour the glaze over bread and slice. Enjoy for breakfast or a snack or dessert!

Recipe Notes

*Make sure you're using whole wheat pastry flour, not regular whole wheat flour. Regular whole wheat flour will be too dense dry, and gritty in this bread. Feel free to use all all-purpose flour here if you can't find whole wheat pastry flour! This is what I use and love.
*You can substitute any milk you have on hand!
*I save the pod after removing the seeds to make vanilla bean simple syrups and to add to the pot when making oatmeal!

Close up shot of a slice of lemon zucchini bread with a bite taken out of it

(This page may contain an affiliate link(s). I may be compensated through these links, but all opinions are my own. Thanks again SO much for supporting the brands that I love and use in my kitchen!)

This post was originally published on 8/29/14, but was updated with new photos and text on 7/13/18!

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Filed Under: Bread, Breakfast, Snacks, Sweets Tagged With: bread, breakfast, brunch, dessert, lemon, snack, vanilla bean, zucchini, zucchini bread

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Reader Interactions

Comments

  1. Karly

    July 13, 2018 at 11:53 am

    The bread alone looks delicious and then you add the glaze. I gotta try this!

    Reply
    • Spices in My DNA

      July 13, 2018 at 3:10 pm

      Thanks so much Karly! The glaze definitely puts it over the top! Let me know if you try it!!

      Reply
  2. Bakernberner

    July 15, 2018 at 3:15 pm

    Hi – this looks amazing! In your post you talk about using oil instead of butter. The recipe has melted butter listed. Am I missing the oil or does this use butter instead? Thanks!

    Reply
    • Spices in My DNA

      July 16, 2018 at 11:45 am

      Hi! So sorry about the confusion – I had re-tested this recipe with just butter and actually liked it better. I just updated the text – it was from when I originally posted the recipe. The recipe is correct as written. Let me know if you try it!! 🙂

      Reply
  3. Jan

    July 17, 2018 at 8:37 pm

    5 stars
    Hello! I made this bread this past Sunday. It is delicious! With the help of my husband we finished it off rather quickly. I plan to make this again and again! My glaze was a little runny because I think I put too much milk. I’ll take my time with it the next time I make it to try to figure out the problem. Thank you!

    Reply
    • Spices in My DNA

      July 18, 2018 at 8:32 am

      Hi Jan! Thank you SO much! It doesn’t last long in my house either haha 🙂 For the glaze, start with a tablespoon or even 1/2 a tablespoon of milk and go from there. You don’t need much!

      Reply
  4. Joe

    July 21, 2018 at 10:45 am

    “Begin by combing dry ingredients” Do you mean combining? Or is this some special baker’s jargon I hadn’t heard of?

    Reply
    • Spices in My DNA

      July 22, 2018 at 10:20 am

      Haha yes combining! So sorry Joe – thanks for catching that!!

      Reply
  5. Elizabeth | Take On E

    July 22, 2018 at 8:48 pm

    I looooooove vanilla bean! Those beautiful black specks! That delicious flavor! This bread sounds amazing and I can’t wait to try it!

    Reply
    • Spices in My DNA

      July 22, 2018 at 9:48 pm

      Hahah the beautiful black specks get me every time!! Thanks so much and let me know if you try it!! <3

      Reply

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Welcome! I'm so happy you're here. This is the space where I share healthy recipes with a sprinkle of indulgence mixed in! I’m wildly passionate about food, and I grew up in a family of foodies. I was surrounded by it from an early age and immediately fell in love. I love to share super flavorful, unique, and healthy recipes, as well as indulgent, comforting meals we all need from time to time!

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