Description
Lemon Zucchini Bread is a delightful twist on traditional zucchini bread, combining the refreshing zing of lemon with the moistness of fresh zucchini. This easy-to-follow recipe not only helps you use up surplus garden zucchini but also offers a burst of tangy flavor in every bite. Perfect for snacking, brunch, or dessert, this loaf features a tender crumb and a luscious lemon glaze that will have everyone coming back for more. Whether enjoyed plain or dressed up with toppings, this Lemon Zucchini Bread is sure to impress friends and family alike.
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 oven to 350°F. Grease mini loaf pans or one large loaf pan.
- In a bowl, whisk flour, baking powder, and salt.
- In another bowl, beat eggs and sugar until fluffy; add oil, buttermilk, lemon zest, and juice.
- Combine wet and dry ingredients until just mixed; fold in shredded zucchini.
- Pour batter into pans and bake for about 35 minutes or until a toothpick comes out clean.
- For the glaze, mix powdered sugar with lemon juice until smooth; drizzle over cooled loaves.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 175
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg