Description
Lemon Zucchini Bread is a refreshing and moist treat that perfectly balances the sweetness of zucchini with the zesty burst of fresh lemon. Ideal for any occasion, this delightful loaf can be enjoyed as a snack, breakfast, or dessert. It’s an excellent way to use up garden-fresh zucchini while impressing family and friends with its vibrant flavor and soft texture. With easy-to-follow instructions, this recipe suits bakers of all levels. Drizzled with a tangy lemon glaze, Lemon Zucchini Bread is not just delicious; it’s a versatile addition to your culinary repertoire.
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
Instructions
- Preheat the oven to 350°F. Prepare mini loaf pans or one large loaf pan by spraying with cooking spray.
- In a small bowl, whisk together flour, baking powder, and salt.
- In a large bowl or using a mixer, beat eggs until fluffy. Add sugar and oil; mix well.
- Incorporate buttermilk, lemon zest, and juice until combined.
- Gradually add dry ingredients and shredded zucchini; mix until just combined.
- Pour batter into prepared pans and bake for 30–34 minutes for mini loaves or 45–50 minutes for a large loaf.
- Cool in pans before transferring to a wire rack.
- For glaze: Mix powdered sugar with lemon juice until smooth; drizzle over cooled bread.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (70g)
- Calories: 210
- Sugar: 18g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg