Description
This Lemon Zucchini Bread is a delightful and moist loaf with a tangy lemon flavor. It’s easy to make and perfect for any time of the day!
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon table salt or fine sea salt
Wet Ingredients:
- 2 large eggs
- 1 cup granulated sugar
- 1/2 cup canola or vegetable oil
- 1/2 cup buttermilk
- zest of 1 lemon
- 2 tablespoons fresh lemon juice ((about 1 large lemon))
- 1 cup shredded zucchini
Lemon Glaze:
- 1 cup powdered sugar
- juice of 1 lemon
Instructions
- Preheat the Oven: Heat the oven to 350℉ and grease mini loaf pans.
- Mix Dry Ingredients: Combine flour, baking powder, and salt in a bowl.
- Beat Eggs: In a separate bowl, beat eggs until fluffy.
- Add Wet Ingredients: Mix in sugar, oil, buttermilk, lemon zest, and lemon juice.
- Combine Batter: Gradually add dry ingredients and zucchini to the wet mixture.
- Bake: Divide batter into pans and bake until done.
- Cool and Glaze: Let the bread cool, then drizzle with a lemon glaze.
Notes
- You can add chopped nuts or poppy seeds for extra texture.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 18g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Lemon Zucchini Bread, Zucchini Loaf, Lemon Glaze, Baking
