Description
Lemon Zucchini Bread is moist, tender, and bursting with fresh lemon flavor. Made with shredded zucchini, buttermilk, lemon zest, and a sweet lemon glaze, this easy quick bread is perfect for breakfast, snacks, or dessert.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon table salt
- 2 large eggs
- 1 cup granulated sugar
- 1/2 cup canola oil
- 1/2 cup buttermilk
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 1 cup shredded zucchini
- 1 cup powdered sugar
- Juice of 1 lemon
Instructions
- Preheat oven to 350°F and grease four mini loaf pans or one 9×5-inch loaf pan.
- Whisk flour, baking powder, and salt in a small bowl.
- Beat eggs for 30 seconds in a large bowl.
- Add sugar and oil. Beat until pale and fluffy.
- Mix in buttermilk, lemon zest, and lemon juice.
- Add dry ingredients and shredded zucchini. Stir until combined.
- Divide batter among mini loaf pans or pour into one large loaf pan.
- Bake mini loaves for 30 to 34 minutes or a large loaf for 45 to 50 minutes.
- Cool in pans for 15 minutes, then transfer to a wire rack.
- Mix powdered sugar and lemon juice until smooth.
- Drizzle glaze over cooled bread and serve.
Notes
- Fresh lemon juice provides the brightest flavor.
- Do not overmix the batter.
- Allow bread to cool before glazing.
- Store in an airtight container for best freshness.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 190
- Sugar: 16g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg