Lemon Zucchini Bread Recipe
User Reviews
4.9
Lemon Zucchini Bread Recipe
Description
The Lemon Zucchini Bread recipe features grated zucchini, carefully wrung out to prevent excess moisture, mixed into a batter of flour, baking powder, eggs, oil, sugar, buttermilk, lemon juice, and zest. Baking at 350°F helps the bread develop a golden crust while maintaining a moist interior. The lemon glaze of powdered sugar, milk, and lemon juice adds an extra layer of citrus flavor, applied when the bread is warm and allowed to set before slicing.
This loaf offers a balance of subtle sweetness and fresh lemon brightness, complemented by the tender zucchini texture throughout. It works well sliced for breakfast, snacks, or light desserts.
Variations include baking the batter in muffins or smaller loaf pans with adjusted baking times. The bread stores for several days at room temperature or refrigerated, with freezing options available for longer preservation.
Ingredients
Bread
- 2 cups cake flour or all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 egg large
- ½ cup canola oil or vegetable oil
- 1⅓ cups sugar
- ½ cup buttermilk
- 2 tablespoons lemon juice
- lemon zest of 1
- 1 cup zucchini grated
Glaze
- 1 cup powdered sugar sifted
- 3 tablespoons milk
- 2 tablespoons lemon juice
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
- To keep the batter from becoming too wet, be sure to wring out grated zucchini thoroughly using a towel before folding it in.
- This bread can be stored at room temperature for 3–4 days in a sealed bag, refrigerated up to 7 days, or frozen wrapped well for up to 4 months.
- For muffins, fill liners two-thirds full and bake for 17–19 minutes at 350°F; yields 12–14 muffins.
- To make multiple smaller loaves, divide batter accordingly and adjust baking time to 30–40 minutes depending on pan size.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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