Description
Lemon Zucchini Bread combines the subtle sweetness of fresh zucchini and the bright tang of lemon into a delightful loaf that’s perfect for any occasion. This moist and tender bread is not only a fantastic way to use up garden-fresh zucchini but also serves as a versatile snack, dessert, or brunch treat. With its cake-like texture complemented by a zesty glaze, this recipe is sure to become a favorite among family and friends. Enjoy it plain or elevate it with cream cheese frosting for an extra touch of indulgence. Whether you’re hosting a picnic or simply looking for an afternoon pick-me-up, Lemon Zucchini Bread is an ideal choice.
Ingredients
- 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
- For Glaze: 1 cup powdered sugar and juice of 1 lemon
Instructions
- Preheat your oven to 350℉.
- Spray mini loaf pans with cooking spray.
- In one bowl, whisk together flour, baking powder, and salt.
- In another bowl, beat eggs and sugar until fluffy; add oil, buttermilk, lemon zest, and juice.
- Gradually fold dry ingredients into wet mixture until just combined.
- Gently fold in shredded zucchini.
- Divide batter into pans and bake for about 35 minutes or until a toothpick comes out clean.
- Prepare glaze by mixing powdered sugar with lemon juice.
- Cool loaves for 10 minutes before glazing.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (50g)
- Calories: 160
- Sugar: 9g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 0.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Use fresh zucchini and lemons for best flavor. Avoid overmixing to keep the bread light and airy. Feel free to add nuts or chocolate chips for additional flavor.