Lemon Zucchini Bread
Lemon zucchini bread is a moist, citrusy loaf with fresh zucchini, lemon juice and zest, topped with a sweet glaze for the perfect balance of flavor.
Servings: 12
Equipment
- Loaf Pan 5 x 9-Inch
- Microplane or Citrus Zester
- Citrus Juicer Optional
Ingredients
- 2 Cups all purpose flour
- 2 Teaspoons baking powder
- 2 eggs
- ½ Cup vegetable oil or similar
- ⅔ Cup granulated sugar
- juice of 1 lemon or 2 Tablespoons bottled lemon juice
- zest of 1 lemon
- ½ Cup buttermilk
- 1 Cup zucchini grated
For the Glaze
- 1 Cup icing sugar
- juice of 1 lemon or 2 Tablespoons bottled lemon juice
Instructions
- Preheat oven to 350°F. Grease and flour a 9 x 5-inch loaf pan and set aside.
- In a large bowl combine the flour and baking powder. Set the dry ingredients aside.
- 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. Next 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. I recommend checking after 40 minutes as every oven is different.
- Cool the loaf in the pan 10 minutes, then remove to a wire rack and cool completely.
Add the 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.
Notes
Don't bother peeling the zucchini: There's no need to peel the zucchini for this recipe. Just give it a good rinse and dry it off. The little green flecks actually look quite nice in the bread, and there's no need to waste time peeling!
Make your own buttermilk: If you don’t have any buttermilk or can’t find it, make your own by mixing half a tablespoon of lemon juice or vinegar with half a cup of whole milk. Another option is half a cup of plain yogurt.
Don't overmix the batter: When combining the wet and dry ingredients, stir until just combined. Overmixing your batter can lead to a tougher, less fluffy loaf.
Check your loaf before time is up: While the recipe suggests baking for 45 minutes, every oven is different. I recommend checking your loaf after 40 minutes to ensure it doesn't over-bake, which can lead to a dry loaf.
Make your own buttermilk: If you don’t have any buttermilk or can’t find it, make your own by mixing half a tablespoon of lemon juice or vinegar with half a cup of whole milk. Another option is half a cup of plain yogurt.
Don't overmix the batter: When combining the wet and dry ingredients, stir until just combined. Overmixing your batter can lead to a tougher, less fluffy loaf.
Check your loaf before time is up: While the recipe suggests baking for 45 minutes, every oven is different. I recommend checking your loaf after 40 minutes to ensure it doesn't over-bake, which can lead to a dry loaf.
Nutrition
Calories: 255kcal | Carbohydrates: 38g | Protein: 4g | Fat: 10g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 93mg | Potassium: 74mg | Fiber: 1g | Sugar: 22g | Vitamin A: 77IU | Vitamin C: 2mg | Calcium: 60mg | Iron: 1mg
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