Description
This Best Lemon Zucchini Bread recipe combines the fresh taste of lemon with the moistness of zucchini for a delightful treat. Perfect for breakfast, snacks, or gifting to friends and family!
Ingredients
Scale
For the loaf batter:
- 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 (from 1 large lemon)
- 1 cup zucchini, shredded
For the glaze:
- 1 cup confectioners’ sugar
- Juice of 1 lemon
Instructions
- Step 1: Prepare the Baking Pans and Preheat the Oven – Preheat the oven to 350℉ (175℃). Spray mini loaf pans with cooking spray.
Alternatively, use a large loaf pan. - Step 2: Mix the Dry Ingredients – Whisk flour, baking powder, and salt in a bowl.
- Step 3: Prepare the Wet Ingredients – Beat eggs, sugar, oil, buttermilk, lemon zest, and juice.
- Step 4: Combine Wet and Dry Ingredients with Zucchini – Fold dry ingredients into wet, add zucchini.
- Step 5: Transfer Batter and Bake – Divide batter, bake mini loaves for 30–34 minutes or a large loaf for 45–50 minutes.
- Step 6: Cool the Loaves – Cool in pans, then transfer to a wire rack.
- Step 7: Make and Drizzle Lemon Glaze – Whisk confectioners’ sugar and lemon juice, then drizzle over cooled loaves.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 18g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Lemon Zucchini Bread, Zucchini Bread Recipe, Lemon Bread, Baking with Zucchini
