Description
This Best Lemon Zucchini Bread recipe combines the bright flavors of lemon with the moistness of shredded zucchini, resulting in a delightful loaf that is perfect for any occasion.
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 the oven to 350℉ (175℃) and spray loaf pans with cooking spray.
- Step 2: Mix the Dry Ingredients Whisk flour, baking powder, and salt in a bowl and set aside.
- Step 3: Prepare the Wet Ingredients Beat eggs, sugar, oil, buttermilk, lemon zest, and lemon juice until combined.
- Step 4: Combine Wet and Dry Ingredients with Zucchini Fold in dry ingredients, wet ingredients, and shredded zucchini gently.
- Step 5: Transfer Batter and Bake Divide batter, bake mini loaves for 30–34 mins or a large loaf for 45–50 mins.
- Step 6: Cool the Loaves Cool loaves in pans, then transfer to a wire rack to cool completely.
- Step 7: Make and Drizzle Lemon Glaze Whisk confectioners’ sugar and lemon juice, then drizzle over cooled loaves.
Notes
- Ensure to not overmix the batter for a tender crumb.
- Excess moisture from zucchini can impact texture, so pat dry before adding to batter.
- Adjust glaze thickness to your preference with more sugar or lemon juice.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220 kcal
- Sugar: 18g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Lemon Zucchini Bread, Zucchini Bread Recipe, Lemon Bread, Sweet Bread Recipe