Description
Experience the delightful fusion of fresh garden zucchini and zesty lemon in this Lemon Zucchini Bread recipe. This moist, cake-like treat is perfect for any occasion, whether you’re enjoying it as a snack, serving it at brunch, or gifting it to friends. With its refreshing flavor and easy-to-follow instructions, this recipe is suitable for bakers of all levels. The addition of a tangy lemon glaze elevates the experience, making every bite a burst of sunshine!
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
- ½ cup buttermilk
- Zest and juice of 2 lemons
- 1 cup shredded zucchini
- 1 cup powdered sugar (for glaze)
Instructions
- Preheat the oven to 350°F and prepare mini loaf pans with cooking spray.
- In a bowl, whisk together flour, baking powder, and salt; set aside.
- Beat eggs until foamy; add sugar and oil, mixing until fluffy.
- Incorporate buttermilk, lemon zest, and juice into the mixture.
- Gradually add dry ingredients and shredded zucchini; mix until just combined.
- Divide batter into prepared pans and bake: mini loaves for 30-34 minutes or a large loaf for 45-50 minutes.
- Cool in pans for 15 minutes before transferring to a wire rack.
- Prepare glaze by mixing powdered sugar with lemon juice; drizzle over cooled loaves.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (50g)
- Calories: 180
- Sugar: 11g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 35mg