Description
- Imagine slicing into a moist, fragrant loaf of Lemon Zucchini Bread that bursts with fresh citrus flavor and hidden veggies. This irresistible recipe is the perfect balance of sweet and tart, making it a delightful choice for breakfast, dessert, or an afternoon treat.
Ingredients
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
1 cup zucchini, shredded
1 cup confectioners’ sugar
Juice of 1 lemon
Instructions
1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan to prevent sticking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
3. Mix Wet Ingredients: In a large bowl, beat the eggs and sugar until well combined. Stir in the oil, buttermilk, lemon zest, and lemon juice.
4. Combine: Gradually stir the dry ingredients into the wet mixture until just combined. Fold in the shredded zucchini.
5. Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
6. Make Glaze: In a small bowl, whisk together the confectioners’ sugar and lemon juice until smooth.
7. Glaze and Serve: Drizzle the glaze over the cooled Lemon Zucchini Bread. Let the glaze set before slicing and enjoying this delightful treat.
Notes
Choose the Right Zucchini: Select a medium-sized zucchini and grate it using a box grater or the shredding disc of a food processor. Avoid using overly large or watery zucchini, as they can make the bread too moist.
Adjust Sweetness: If you prefer a less sweet Lemon Zucchini Bread, you can reduce the amount of sugar in the recipe by 1/4 cup.
Shredding Techniques: For a finer texture, use a box grater to shred the zucchini. For a more coarse texture, consider using a food processor with a shredding disc.
Storage and Freshness: Store the cooled Lemon Zucchini Bread in an airtight container at room temperature for up to 4 days. You can also freeze the bread for up to 3 months, making it a great make-ahead option.
- Prep Time: 20
- Cook Time: 60
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 200
- Sugar: 15
- Sodium: 150
- Fat: 8
- Saturated Fat: 1
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 1
- Protein: 3
- Cholesterol: 50