Description
This Best Lemon Zucchini Bread is a delightful combination of bright lemon flavor and moist zucchini, topped with a tangy lemon glaze. It’s perfect for breakfast, brunch, or as a sweet treat with tea or coffee.
Ingredients
Scale
For the loaf batter:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp fine salt
- 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
For the glaze:
- 1 cup confectioners’ sugar
- Juice of 1 lemon
Instructions
- Step 1: Prepare the Baking Pans and Preheat the Oven
Preheat your oven to 350℉ (175℃). Spray mini loaf pans with cooking spray. Alternatively, use a large loaf pan.
- Step 2: Mix the Dry Ingredients
Whisk flour, baking powder, and salt in a bowl.
- Step 3: Prepare the Wet Ingredients
Beat eggs, sugar, oil, buttermilk, lemon zest, and juice.
- Step 4: Combine Wet and Dry Ingredients with Zucchini
Fold in dry ingredients, wet ingredients, and zucchini.
- Step 5: Transfer Batter and Bake
Bake the batter until done.
- Step 6: Cool the Loaves
Cool loaves in pans before transferring to a wire rack.
- Step 7: Make and Drizzle Lemon Glaze
Whisk confectioners’ sugar with lemon juice and drizzle over cooled loaves.
Notes
- Excess moisture from zucchini can affect the texture of the bread, so ensure to squeeze it out.
- Adjust glaze thickness to your preference by adding more lemon juice or sugar.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 20g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: Lemon Zucchini Bread, Zucchini Bread Recipe, Lemon Bread Recipe
