Description
This Homemade Lemon Zucchini Bread is a delightful and moist loaf combining the fresh zest and juice of lemon with shredded zucchini for a tender crumb and subtle sweetness. Finished with a tangy lemon glaze, this bread makes a perfect breakfast treat or afternoon snack with a refreshing citrus twist.
Ingredients
Units
Scale
Main Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 2 eggs
- 1 cup sugar
- 1/2 cup vegetable oil
- 1/2 cup buttermilk
- Zest of 1 lemon
- Juice of 1 lemon
- 1 cup shredded zucchini
Lemon Glaze Ingredients
- 1 cup powdered sugar
- Juice of 1 lemon
Instructions
- Preheat and Prepare the Pan: Preheat your oven to 350°F (175°C) and spray a 9×5-inch loaf pan with non-stick spray or lightly grease it. Set the pan aside.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined to ensure even leavening in the bread.
- Beat Eggs and Sugar: In a large bowl, use a hand mixer to beat the eggs for about 30 seconds until slightly frothy. Add the sugar and vegetable oil, then continue beating for an additional minute until the mixture becomes light and fluffy.
- Add Wet Ingredients: To the egg and sugar mixture, add the buttermilk, lemon zest, and lemon juice. Beat until all wet ingredients are fully incorporated.
- Combine Wet and Dry Ingredients: Add the dry mixture and shredded zucchini to the wet ingredients. Using a wooden spoon or spatula, mix gently until just combined to avoid overmixing which can toughen the bread.
- Pour Batter and Bake: Pour the batter evenly into the prepared loaf pan. Place in the preheated oven and bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
- Cool the Bread: Remove the bread from the oven and allow it to cool completely in the pan before removing to prevent it from breaking apart.
- Prepare Lemon Glaze: In a medium bowl, whisk together the powdered sugar and lemon juice until smooth and pourable.
- Glaze and Serve: Drizzle the lemon glaze over the cooled bread. Slice and enjoy your moist, flavorful lemon zucchini bread!
Notes
- Ensure zucchini is finely shredded to blend well into the batter without adding excess moisture.
- To reduce moisture, you can gently squeeze the shredded zucchini to remove excess water before adding to the batter.
- For a dairy-free version, substitute buttermilk with almond milk mixed with 1 tsp lemon juice and use a plant-based oil.
- Storing the bread in an airtight container at room temperature keeps it fresh for up to 3 days; refrigerate for longer storage.
- Optional: add 1 tsp vanilla extract or 1/2 tsp ground cinnamon for additional flavor.
Nutrition
- Serving Size: 1 slice (1/8 of loaf)
- Calories: 250
- Sugar: 20g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1.5g
- Protein: 3g
- Cholesterol: 40mg
