Description
A delightful and moist lemon zucchini bread that combines the freshness of lemon with the subtle sweetness of zucchini, perfect for any occasion.
Ingredients
Scale
- 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
- 1 cup confectioners’ sugar (for glaze)
- Juice of 1 lemon (for glaze)
Instructions
- Preheat your oven to 350℉ (175℃) and spray four mini loaf pans (6″x 3½”) with cooking spray.
- In a small bowl, whisk together the all-purpose flour, baking powder, and fine salt until fully combined.
- In a large bowl, beat the eggs on medium-high speed for about 30 seconds. Add the sugar and oil, beating until pale and fluffy.
- Add the buttermilk, lemon zest, and lemon juice, blending just until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the shredded zucchini gently.
- Pour the batter into the prepared loaf pans and bake for 25-30 minutes or until a toothpick inserted comes out clean.
- For the glaze, mix confectioners’ sugar with lemon juice until smooth and drizzle over the cooled loaves.
Notes
- Mini loaves are great for gifting.
- Ensure the zucchini is well-drained to avoid excess moisture in the batter.
- Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Best Lemon Zucchini Bread, lemon zucchini loaf