Description
Soft and moist glazed lemon zucchini bread made with fresh zucchini, lemon juice, lemon zest, and a sweet lemon glaze.
Ingredients
Scale
- 2 cups cake flour or all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup canola oil
- 1 1/3 cups granulated sugar
- 1/2 cup buttermilk
- 2 tablespoons lemon juice
- Zest of 1 lemon
- 1 cup grated zucchini, squeezed dry
- 1 cup powdered sugar
- 3 tablespoons milk
- 2 tablespoons lemon juice
Instructions
- Preheat oven to 350°F and grease a 5 x 9-inch loaf pan.
- Whisk together flour, baking powder, and salt.
- Beat eggs, then mix in oil and sugar until smooth.
- Add buttermilk, lemon juice, and lemon zest.
- Fold in squeezed dry zucchini.
- Mix dry ingredients into wet ingredients until combined.
- Pour batter into prepared loaf pan.
- Bake for 50 to 60 minutes until a toothpick comes out clean.
- Mix powdered sugar, milk, and lemon juice to make glaze.
- Spoon glaze over warm bread and let set for 30 minutes before slicing.
Notes
- Store at room temperature for 3 to 4 days.
- Refrigerate for up to 7 days.
- Freeze unglazed loaf for up to 4 months.
- Remove excess moisture from zucchini before mixing.
- Can be made as muffins baked for 17 to 19 minutes.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 25
- Sodium: 92
- Fat: 8
- Saturated Fat: 1
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 37
- Fiber: 1
- Protein: 3
- Cholesterol: 22