Description
Lemon Zucchini Bread is super moist, tender, and bursting with fresh lemon flavor. Made with shredded zucchini, fresh lemon juice, and lemon zest, then finished with a tangy lemon glaze, this easy quick bread is perfect for breakfast, snacks, or dessert.
Ingredients
- Lemon Zucchini Bread
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon table salt or fine sea salt
- 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
- 1 cup shredded zucchini
- Lemon Glaze
- 1 cup powdered sugar
- Juice of 1 lemon
Instructions
- Preheat the oven to 350°F. Grease four mini loaf pans or one 9×5-inch loaf pan.
- Whisk together the flour, baking powder, and salt in a small bowl.
- Beat the eggs on medium-high speed for 30 seconds.
- Add the sugar and oil and beat until light, fluffy, and pale in color.
- Mix in the buttermilk, lemon zest, and fresh lemon juice until combined.
- Add the dry ingredients and shredded zucchini. Mix just until no flour streaks remain.
- Divide the batter evenly among the prepared mini loaf pans, or pour into one large loaf pan.
- Bake mini loaves for 30-34 minutes or a large loaf for 45-50 minutes, until a toothpick inserted into the center comes out clean.
- Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
- Whisk together the powdered sugar and lemon juice until smooth. Drizzle the glaze over the cooled loaves before serving.
Notes
- Peel the zucchini if desired, or leave the peel on for extra color and nutrients.
- If the shredded zucchini is very watery, gently pat it dry before adding to the batter.
- Use fresh lemons instead of bottled lemon juice for the best flavor.
- For a milder glaze, replace the lemon juice with milk.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Snack
- Method: Bake
- Cuisine: American