Description
Lemon Zucchini Bread is a refreshing and moist treat that combines the bright flavors of lemon with tender, shredded zucchini. This delightful quick bread is perfect for any occasion, be it a snack, brunch, or light dessert. Its fluffy texture and sweet lemon glaze make it irresistible. Plus, it’s an excellent way to use up extra zucchini from your garden. With straightforward steps and simple ingredients, you can easily whip up this delicious loaf that friends and family will love.
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 of 1 lemon
- 2 tablespoons fresh lemon juice
- 1 cup shredded zucchini
- For glaze: 1 cup powdered sugar, juice of 1 lemon
Instructions
- Preheat oven to 350°F and prepare mini loaf pans with cooking spray.
- In a bowl, whisk together flour, baking powder, and salt; set aside.
- In a large bowl or stand mixer, beat eggs for 30 seconds then add sugar and oil; mix until fluffy.
- Stir in buttermilk, lemon zest, and juice until combined.
- Gradually mix in dry ingredients and shredded zucchini until no flour streaks remain.
- Divide batter into prepared pans and bake mini loaves for 30-34 minutes or one large loaf for 45-50 minutes.
- Cool in pans for 15 minutes before transferring to a wire rack.
- For the glaze, mix powdered sugar with lemon juice; drizzle over cooled loaves.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (45g)
- Calories: 150
- Sugar: 11g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 30mg