Description
Lemon Zucchini Bread is a refreshing twist on a classic loaf, combining the subtle sweetness of zucchini with the vibrant zing of fresh lemons. This easy-to-make recipe is perfect for using up garden zucchini, delivering a moist and tender bread that’s ideal for breakfast, snacks, or dessert. Topped with a tangy lemon glaze, this delightful treat is sure to impress family and friends. Whether enjoyed warm from the oven or at room temperature, Lemon Zucchini Bread brings a burst of flavor and sunshine to any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 large eggs
- 1 cup granulated sugar
- ½ cup canola oil
- ½ cup buttermilk
- Zest and juice of 1 lemon
- 1 cup shredded zucchini
- 1 cup powdered sugar (for glaze)
Instructions
- Preheat your oven to 350°F (175°C). Prepare mini loaf pans or one large loaf pan with cooking spray.
- Whisk together the flour, baking powder, and salt in a small bowl; set aside.
- In a large bowl, beat the eggs until frothy. Add sugar and oil; mix until fluffy.
- Stir in buttermilk, lemon zest, and lemon juice until just combined.
- Gradually add dry ingredients along with shredded zucchini; mix until no flour streaks remain.
- Pour batter into prepared pans and bake for 30-34 minutes for mini loaves or 45-50 minutes for a large loaf.
- Cool for 15 minutes in the pan before transferring to a cooling rack.
- For the glaze, mix powdered sugar and lemon juice; drizzle over cooled bread.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (60g)
- Calories: 200
- Sugar: 12g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg