My dad always grows too many zucchini plants in the garden, so every summer I end up trying to find new ways to use the zucchini. This is one of my favourite zucchini bread recipes and I think you will love this lemon zucchini loaf, too! The lemon makes it taste so fresh and light plus a creamy glaze on top makes for a perfect loaf!
One of my favourite things to do when making a zucchini bread recipe is to make two, and then give one away to a friend. It doesn’t take any more effort, and friends love getting home-baked gifts.
If you are not a fan of glaze, you can leave it off of this lemon zucchini loaf. You might want to serve it buttered, in that case, just to add some moisture to the slice. This is quite a moist loaf anyway, so the butter is optional too.
Some lemon zucchini loaf recipes rely on a number of sweet add-ins. These can be raisins, chocolate chips, cinnamon, nuts, and so on. I prefer to keep things simple though, relying on the buttermilk and zucchini for flavour. The glaze, if you’re using it, adds the contrasting flavour of lemon.
Best Bakeware for Lemon Zucchini Loaf
If you are looking to invest in some new loaf pans, these are some that I got recently. They are a nice heavy weight. These commercial grade loaf pans are really sturdy. I think these are going to last forever!
The pans are oven safe up to 450°F, and I love the non-stick coating. Sometimes I like to make bread or other loaves, and having a sturdy, non-stick loaf pan makes things easy.
I don’t put mine in the dishwasher, but because they’re non-stick you can wash them by hand easily enough. Then just use a tea towel to dry them off.
Tips for a Perfect Zucchini Loaf with Icing
I look forward to my dad’s zucchini harvest each year, and always look for new easy zucchini recipe ideas. This lemon zucchini loaf is one of my favourites and I also love making blueberry zucchini muffins. Zucchini is really versatile, and I love how you can use it in both sweet and savoury recipes.
I have a few tips to make sure your zucchini loaf comes out perfect. The first one is not to bother peeling the zucchini. Just rinse it off and dry on paper towels. The little green flecks look good in the bread anyway!
You will need all-purpose flour to make this zucchini bread recipe. You don’t need a special kind. The baking powder helps the loaf to rise and makes it nice and light.
You can use any oil you like, any type of vegetable oil or canola oil will work here. As for the sugar, take your pick from white or brown. You need to mix the dry ingredients and then the wet ones, then mix both together.
The glaze is very simple to prepare, and you can make that while the lemon zucchini loaf bakes. You need to combine powdered sugar with the juice of one lemon to make the simple icing.
Make sure the zucchini bread recipe is completely cooled before drizzling over the glaze. As I said before though, the glaze is optional. You can omit it if you prefer.
This zucchini loaf with icing makes a great breakfast or snack. You will find the kids like it just as much as the grownups, and it’s a nifty way to get your five-a-day!
Lemon Zucchini Loaf Recipe
Lemon Zucchini Loaf
- Preheat oven to 350 degrees. Grease and flour a 9×5 inch loaf pan and set aside.
- In a large bowl combine the flour and baking powder. Set the dry ingredients side
- In another bowl beat 2 eggs, then add the oil and sugar. Mix well.
- Add the buttermilk, lemon juice and lemon zest and mix well. Then, stir in the zucchini to the wet ingredients.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not over mix.
- Pour the batter into the prepared loaf pan. Bake for 45 minutes.
- Cool the loaf in the pan 10 minutes, then remove to a wire rack and cool completely.
- In a bowl, combine glaze ingredients. Stir until smooth and creamy.
- Pour glaze over the completely cooled loaf. Allow the glaze to set before slicing.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Why I Used Buttermilk in this Easy Zucchini Recipe
You can see that I used buttermilk to make this. It helps give the loaf a soft texture and a great flavour.
If you don’t have any or can’t find it, make your own by mixing half tablespoon of lemon juice or vinegar to half a cup of whole milk. Another option is half a cup of plain yogurt.
Buttermilk is what you have left over when milk is churned to make butter. This liquid gives loaves a rich, buttery taste. Irish soda bread and buttermilk drop biscuit recipes also rely on the flavour and texture buttermilk adds.
So if you are looking for an easy zucchini recipe because you have a glut of home-grown zucchini to use up, try this. This zucchini loaf with icing relies on the moist texture of zucchini, as well as its neutral flavour, as the main ingredient.
The next time you’re wondering what to do with some zucchini that needs to be used up, consider this easy zucchini recipe. And maybe do what I do and make one for a friend too. You could start a new tradition!
Let me know if you try this lemon zucchini loaf recipe!