Lemon Zucchini Loaf


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!

Lemon Zucchini Loaf

One of my favourite things to do when making zucchini bread is to make two and then give one away to a friend.  If you are not a fan of glaze, you can leave it off of this lemon zucchini loaf.

If you are looking to invest in some new loaf pans, these are some that I got recently, and they are a nice heavy weight.

Lemon Zucchini Loaf

You might also like Blueberry Zucchini Muffins, Lemon Berry Panna Cotta or Lemon Blueberry Poppy Seed Loaf.

Lemon Zucchini Loaf Recipe

Lemon Zucchini Loaf

Lemon Zucchini Loaf

Course: Sweets
Cuisine: American
Keyword: loaf
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 12
Calories: 257kcal
Author: Bella
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!
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Ingredients

  • 2 Cups flour
  • 2 Tsp baking powder
  • 2 eggs
  • 1/2 Cup vegetable oil
  • 2/3 Cup sugar
  • 1/2 Cup buttermilk
  • 1 Cup zucchini grated

Glaze

  • 1 Cup powdered sugar
  • 1 lemon juiced

Instructions

  • 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.

Glaze

  • 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.

Nutrition

Calories: 257kcal | Carbohydrates: 39g | Protein: 4g | Fat: 10g | Saturated Fat: 8g | Cholesterol: 28mg | Sodium: 104mg | Potassium: 85mg | Fiber: 1g | Sugar: 22g | Vitamin A: 77IU | Vitamin C: 7mg | Calcium: 68mg | Iron: 1mg

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.
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Let me know if you try this lemon zucchini loaf recipe!


xoxoBella is a popular travel and lifestyle blog featuring travel inspiration, fashion, recipes, dog mom tips and fitness motivation. Bella Bucchiotti lives with and advocates for Type 1 Diabetes and Celiac Disease awareness.

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