Description
This Easy Lemon Zucchini Bread is soft, moist, and bursting with bright lemon flavor. It’s made with freshly grated zucchini, which adds incredible moisture, and topped with a tangy lemon glaze. Perfect for breakfast, snacking, or a light dessert, this quick bread is a delightful way to use up summer zucchini.
Ingredients
For the Bread:
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2 cups cake flour (or all-purpose flour)
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2 teaspoons baking powder
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½ teaspoon salt
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2 large eggs
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½ cup canola oil (or vegetable oil)
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1⅓ cups sugar
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½ cup buttermilk
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2 tablespoons lemon juice
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Zest of 1 lemon
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1 cup grated zucchini (excess moisture lightly squeezed out)
For the Glaze:
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1 cup powdered sugar, sifted
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3 tablespoons milk
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2 tablespoons lemon juice
Instructions
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Preheat Oven:
Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper if desired. -
Mix Dry Ingredients:
In a medium bowl, whisk together flour, baking powder, and salt. -
Mix Wet Ingredients:
In a large bowl, beat the eggs, oil, and sugar until well combined. Stir in buttermilk, lemon juice, and lemon zest. -
Combine:
Gradually add the dry ingredients to the wet ingredients and mix until just combined. Fold in the grated zucchini. -
Bake:
Pour the batter into the prepared loaf pan. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. -
Prepare the Glaze:
In a small bowl, whisk together powdered sugar, milk, and lemon juice until smooth. - Glaze the Bread:
Once the bread is fully cooled, drizzle the glaze over the top. Let set before slicing.
Notes
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If your zucchini is very watery, gently blot it with a paper towel before using.
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Store the bread covered at room temperature for up to 3 days or refrigerate for longer freshness.
- You can use Greek yogurt instead of buttermilk if needed.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American