Lemon Zucchini Bread Recipe
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4.9
1,170 reviews
Excellent
Lemon Zucchini Bread Recipe
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Delicious Glazed Lemon Zucchini Bread Recipe that is soft, moist, filled with grated zucchini and lemon juice and topped with a lemony glaze.
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Ingredients
Bread
- 2 cups cake flour, or all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 large eggs
- ½ cup Canola oil, or vegetable oil
- 1⅓ cups sugar
- ½ cup buttermilk
- 2 tablespoons lemon juice
- Zest of 1 lemon
- 1 cup grated zucchini
Glaze
- 1 cup Powdered sugar, sifted
- 3 tablespoons milk
- 2 tablespoons lemon juice
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Instructions
- Preheat the oven to 350 degrees F. Grease one 5-x-9-inch loaf pan and set aside.
- To make the bread, mix flour, baking powder and salt in a medium bowl, and set aside.
- In a large mixing bowl, beat eggs with a hand mixer. Then add oil and sugar and mix until well blended. Add buttermilk, lemon juice and lemon zest and mix.
- Wring out zucchini to remove moisture. Fold the zucchini into wet ingredients.
- Add dry ingredients to the wet ingredients and mix until well combined.
- Pour batter evenly into the prepared loaf pan and bake for 50–60 minutes.
- To make the glaze, stir all ingredients together in a small bowl. Spoon over the bread while still warm. Let the glaze set for at least 30 minutes before cutting and serving.
Notes
- Make Ahead: Place in a large resealable plastic bag and store at room temperature for 3–4 days or in the refrigerator for 7 days. This bread also freezes well. Wrap each unglazed loaf in plastic wrap, then place in a resealable plastic freezer bag and freeze for up to 4 months. Thaw at room temperature before warming to your liking.
- Wringing Out Zucchini: For this recipe, it is important to remove excess water from the zucchini so the batter is not too runny. To do that, place grated zucchini on the center of a tea towel, fold up the towel, and wring out by twisting over the sink. This is a great way to prepare grated zucchini for most baked goods.
- GLAZED LEMON ZUCCHINI MUFFINSTo make Lemon Zucchini Muffins, use the recipe above but divide the batter among the wells of a lined 12-cup muffin tin. Fill each well two-thirds full and bake at 350 degrees F for 17–19 minutes. Makes 12–14 large muffins.
- SMALLER LOAVES: To make 2 smaller loaves, split the batter evenly into two 4 x 8 loaf pans and bake for 40 minutes. To make 3 mini-loaves, split the batter evenly into three 3 x 5 mini-loaf pans and bake for 30 minutes.
Nutrition Information
Show Details
Serving
1loaf
Calories
1837kcal
(92%)
Carbohydrates
295g
(98%)
Protein
25g
(50%)
Fat
66g
(102%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
18g
Monounsaturated Fat
38g
Trans Fat
0.2g
Cholesterol
173mg
(58%)
Sodium
734mg
(31%)
Potassium
1048mg
(30%)
Fiber
4g
(16%)
Sugar
200g
(400%)
Vitamin A
614IU
(12%)
Vitamin C
33mg
(37%)
Calcium
336mg
(34%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 2loaves
Amount Per Serving
Calories 1837 kcal
% Daily Value*
| Serving | 1loaf | |
| Calories | 1837kcal | 92% |
| Carbohydrates | 295g | 98% |
| Protein | 25g | 50% |
| Fat | 66g | 102% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 18g | 106% |
| Monounsaturated Fat | 38g | 190% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 173mg | 58% |
| Sodium | 734mg | 31% |
| Potassium | 1048mg | 22% |
| Fiber | 4g | 16% |
| Sugar | 200g | 400% |
| Vitamin A | 614IU | 12% |
| Vitamin C | 33mg | 37% |
| Calcium | 336mg | 34% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
1,170 reviews
Excellent
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