Description
Lemon Zucchini Bread is a delightful mix of bright, zesty lemon flavor with the subtle freshness of grated zucchini, all packed into a moist and tender loaf. Topped with a tangy lemon glaze, this bread is perfect for any time of day.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp fine salt
Wet Ingredients:
- 2 large eggs
- 1 cup white sugar
- 1/2 cup canola oil or vegetable oil
- 1/2 cup buttermilk
- Grated zest from 1 lemon
- 2 tbsp freshly squeezed lemon juice (from 1 large lemon)
- 1 cup zucchini, shredded
Lemon Glaze:
- 1 cup confectioners’ sugar
- Juice of 1 lemon
Instructions
- Prepare the Baking Pans and Preheat the Oven
Preheat the oven to 350℉ (175℃). Spray loaf pans with cooking spray. Alternatively, use a large loaf pan.
- Mix the Dry Ingredients
Whisk flour, baking powder, and salt in a bowl.
- Prepare the Wet Ingredients
Beat eggs, sugar, oil, buttermilk, lemon zest, and lemon juice until fluffy.
- Combine Wet and Dry Ingredients with Zucchini
Fold dry ingredients into wet, add zucchini, and mix gently.
- Transfer Batter and Bake
Divide batter into pans and bake until done.
- Cool the Loaves
Cool in pans, then transfer to a rack to cool completely.
- Make and Drizzle Lemon Glaze
Whisk confectioners’ sugar and lemon juice for the glaze. Drizzle over cooled loaves.
Notes
- You can add a handful of chopped nuts for extra crunch.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 20g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
Keywords: Lemon Zucchini Bread, Zucchini Bread Recipe, Lemon Bread, Baking with Zucchini
