Lemon Zucchini Bread
Lemon Zucchini Bread is a delightful fusion of zesty lemon and moist zucchini, creating a refreshing treat that’s perfect for any occasion. This easy-to-make recipe captures the essence of summer with every bite, reminding you of sun-kissed days spent in the garden. The combination of tangy lemon juice and zest enhances the subtle sweetness of zucchini, resulting in a bread that’s both comforting and invigorating. Ideal for breakfast, brunch, or an afternoon snack, this Lemon Zucchini Bread will quickly become a favorite in your home.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: About 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 large eggs
- 1 cup granulated sugar
- ½ cup canola oil (or vegetable oil)
- ½ cup buttermilk
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 1 cup shredded zucchini
- 1 cup powdered sugar (for glaze)
- Juice of 1 lemon (for glaze)
Instructions
- Preheat the oven to 350°F (175°C) and prepare mini loaf pans by spraying them with cooking spray.
- In a mixing bowl, whisk together flour, baking powder, and salt; set aside.
- In another bowl, beat eggs and sugar until creamy. Gradually add oil, buttermilk, lemon zest, and lemon juice; mix well.
- Fold the dry ingredients into the wet mixture until just combined. Gently fold in the shredded zucchini.
- Pour the batter into prepared pans and bake for about 35 minutes for mini loaves or 50 minutes for a large loaf, or until a toothpick comes out clean.
- For the glaze, whisk together powdered sugar and lemon juice; drizzle over cooled bread.
Nutrition
- Serving Size: 1 slice (65g)
- Calories: 210
- Sugar: 12g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Find it online: https://chopandcooktips.com/lemon-zucchini-bread/