Lemon Zucchini Bread Recipe
Delicious Glazed Lemon Zucchini Bread Recipe that is soft, moist, filled with grated zucchini and lemon juice and topped with a lemony glaze.
Servings: 1 loaf
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
Instructions
- Preheat the oven to 350 degrees F. Grease one 5-x-9-inch loaf pan with cooking spray and set aside.
- In a medium bowl, whisk flour, baking powder and salt together and set aside.
- In a large mixing bowl, beat eggs with a an hand mixer. Then add oil and sugar and mix until well. Add lemon juice, buttermilk, lemon zest to this mixture and blend all together.
- 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.
Video
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 MUFFINS
To 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.
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 MUFFINS
To 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
Serving: 1loaf | Calories: 1837kcal | Carbohydrates: 295g | Protein: 25g | Fat: 66g | Saturated Fat: 7g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 38g | Trans Fat: 0.2g | Cholesterol: 173mg | Sodium: 734mg | Potassium: 1048mg | Fiber: 4g | Sugar: 200g | Vitamin A: 614IU | Vitamin C: 33mg | Calcium: 336mg | Iron: 3mg