Description
A moist and tender lemon zucchini bread made with fresh lemon juice, lemon zest, buttermilk, and shredded zucchini, then finished with a bright, sweet lemon glaze.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon table salt or fine sea salt
- 2 large eggs
- 1 cup granulated sugar
- 1/2 cup canola oil or vegetable oil
- 1/2 cup buttermilk
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 1 cup shredded zucchini
- 1 cup powdered sugar
- Juice of 1 lemon, for the glaze
Instructions
- Preheat the oven to 350°F. Coat four 6 x 3 1/2-inch mini loaf pans with cooking spray. Alternatively, prepare one 9 x 5-inch loaf pan.
- Whisk the flour, baking powder, and salt together in a small bowl. Set aside.
- Beat the eggs in a large mixing bowl on medium-high speed for 30 seconds.
- Add the granulated sugar and oil. Beat on medium speed for 1 to 2 minutes, or until the mixture looks pale and fluffy.
- Add the buttermilk, lemon zest, and lemon juice. Mix just until combined.
- Add the dry ingredients and shredded zucchini to the wet mixture. Mix on low speed or fold by hand just until no flour streaks remain. Do not overmix.
- Divide the batter evenly among the mini loaf pans, or transfer all the batter to the prepared large loaf pan.
- Bake mini loaves for 30 to 34 minutes. For one large loaf, bake for 45 to 50 minutes. The bread is ready when it springs back when gently pressed and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool the bread in the pans for about 15 minutes. Remove the loaves and place them on a wire rack to cool completely.
- Prepare the glaze by stirring the powdered sugar and lemon juice together until smooth and pourable. Add more lemon juice if the glaze is too thick or more powdered sugar if it is too thin.
- Drizzle the lemon glaze over the completely cooled bread. Allow the glaze to set before slicing and serving.
Notes
- Use approximately 2 fresh lemons for the best citrus flavor.
- Freshly squeezed lemon juice provides a brighter taste than bottled lemon juice.
- The zucchini may be peeled or left unpeeled before shredding.
- Use the fine side of a box grater to shred the zucchini.
- If the shredded zucchini is especially watery, gently blot away excess moisture with paper towels. Do not squeeze it completely dry.
- Do not substitute plain milk directly for buttermilk. To make a substitute, combine 1/2 cup milk with 1/2 tablespoon white vinegar and let it stand for 5 minutes.
- Use milk instead of lemon juice in the glaze for a milder lemon flavor.
- Wait until the bread is completely cool before glazing so the glaze does not melt.
- Store tightly covered at room temperature for 3 to 4 days or refrigerate for up to 1 week.
- Freeze cooled, unglazed bread for 2 to 3 months. Thaw overnight in the refrigerator and add the glaze before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 209
- Sugar: 20g
- Sodium: 91mg
- Fat: 8g
- Saturated Fat: 6g
- Unsaturated Fat: 1g
- Trans Fat: 1g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 24mg