Lemon Zucchini Bread
Lemon Zucchini Bread is a great way to use up garden zucchini; it's loaded with tangy lemon flavor, super moist, and has a tender crumb cake-like texture. Fresh lemon juice and zest bring bright flavor to every bite!
Equipment
- Mini Loaf Pans
- Citrus Juicer
- Citrus Zester
Ingredients
Lemon Zucchini Bread
- 2 cups all-purpose flour
- 2 tsp baking powder
- 0.5 tsp table salt or fine sea salt
- 2 large eggs
- 1 cup granulated sugar
- 0.5 cup canola or vegetable oil
- 0.5 cup buttermilk
- 1 zest of lemon zest of 1 lemon
- 2 tbsp fresh lemon juice about 1 large lemon
- 1 cup shredded zucchini
Lemon Glaze
- 1 cup powdered sugar
- 1 juice of lemon
Instructions
- Heat the oven to 350℉. Spray four mini loaf pans (6"x3½") or one large loaf pan (9"x5") with cooking spray.
- In a small bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- In a large bowl or stand mixer, beat the eggs on medium-high speed for 30 seconds.
- Add sugar and oil. Beat until combined, pale, and fluffy (1-2 minutes).
- Blend in the buttermilk, lemon zest, and lemon juice until just combined.
- Add the dry ingredients and shredded zucchini. Mix on low or by hand just until no flour streaks remain.
- Divide the batter between pans. Bake mini loaves for 30–34 minutes or a large loaf for 45–50 minutes. Loaves should spring back when pressed and pass the toothpick test.
- Cool in pans for 15 minutes, then transfer to a wire rack to cool completely.
- For the glaze: Mix powdered sugar and lemon juice until pourable. Adjust with more juice or sugar if needed. Drizzle over cooled loaves.
Notes
This recipe works wonderfully in mini loaf pans, perfect for gifting. You can substitute oil types and adjust the lemon flavor to taste!