Heavenly Lemon Zucchini Bread with Caramel Glaze

Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, combine the sugar and lemon zest, rubbing them together with your fingers to release the lemon’s fragrance.
Add the softened butter to the sugar mixture and beat until light and fluffy.
Beat in the eggs one at a time, followed by the lemon juice and vanilla extract.
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.
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.

While the bread is baking, prepare the caramel glaze. In a small saucepan, melt the butter over medium heat.
Add the brown sugar, heavy cream, and salt, stirring continuously. Bring the mixture to a boil and let it cook for about 2 minutes.
Remove the glaze from heat and stir in the vanilla extract. Allow it to cool slightly.
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.
Allow the bread to cool completely before slicing and serving.
Prep Time: 15 minutes | Cooking Time: 60 minutes | Total Time: 75 minutes

Kcal: 320 kcal per slice | Servings: 10 slices