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Two mini loaves of lemon zucchini bread with a white glaze on a wooden board

Lemon Zucchini Bread

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5 from 11 reviews

  • Author: Christine Feeney
  • Total Time: 1 hour 30 mins
  • Yield: 1 standard loaf (12 slices) or 4 mini loaves
  • Diet: Vegetarian

Description

This vibrant quick bread combines the exceptional moisture of garden zucchini with the bright, aromatic zing of fresh lemon zest and juice. It is a tender, simple farmhouse treat perfect for celebrating the summer harvest. The final touch is a simple, tangy glaze that makes the citrus flavor truly pop.

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1/2 cup canola oil
  • 1/2 cup buttermilk
  • 1 tablespoon lemon zest
  • 2 tablespoons fresh lemon juice (for batter)
  • 1 1/2 cups shredded zucchini
  • 1 cup powdered sugar (for glaze)
  • 2-3 tablespoons fresh lemon juice (for glaze)

Instructions

  1. Heat your oven to 350℉ (175℃). Prepare your loaf pan (either a single 9×5 or four mini pans) by spraying it well with a natural cooking spray.
  2. In a sturdy mixing bowl, whisk together the flour, baking powder, and salt until evenly distributed.
  3. In a large bowl or the bowl of your stand mixer, beat the eggs for about 30 seconds. Gradually add the sugar and oil, beating until the mixture looks pale and fluffy.
  4. Stir in the buttermilk, lemon zest, and the fresh lemon juice. Mix just until combined, ensuring you don’t overwork the batter.
  5. Add the dry ingredients and the shredded zucchini to the wet mixture. Use a spatula to fold them in gently by hand. Stop mixing the moment you see no more flour streaks.
  6. Divide the batter evenly between your pans. Bake the mini loaves for 30 to 34 minutes, or a single 9×5 loaf for 50-60 minutes. They are ready when a toothpick comes out with just a few moist crumbs. Let them cool in the pans for 15 minutes before moving them to a wire rack.
  7. Whisk the powdered sugar and extra lemon juice until smooth to create the glaze. Drizzle this tangy glaze generously over the cooled bread before slicing and serving.

Notes

If you prefer a golden-colored loaf without the green specks, gently peel the zucchini before shredding it. For the most vibrant citrus flavor, use lemons that are firm and heavy for their size, indicating maximum juice and oil content in the zest. Remember that cooling completely before glazing is essential, as applying glaze to warm bread will cause it to melt and absorb rather than forming a beautiful crackled finish.

  • Prep Time: 15 mins
  • Cook Time: 55 mins
  • Category: Quick Bread
  • Method: Baking
  • Cuisine: American

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Find it online: https://cakepeak.com/lemon-zucchini-bread/