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–+ servings
Lemon Zucchini Bread

Zesty Lemon Zucchini Bread: Moist, Easy, and Irresistible!

Delight in this moist Lemon Zucchini Bread, infused with zesty lemon for a refreshing twist that's easy to make.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 15 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Dessert Recipes
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1.5 cups all-purpose flour
  • 1.5 teaspoons baking powder
  • 0.5 teaspoons fine salt
  • 2 large eggs
  • 1 cup granulated sugar
  • 0.5 cups canola oil or vegetable oil
  • 0.5 cups buttermilk
  • 2 tablespoons lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 cup shredded zucchini
For the Glaze
  • 1 cup confectioners’ sugar
  • 2 tablespoons lemon juice

Equipment

  • oven
  • mixing bowl
  • Whisk
  • Loaf Pan
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350℉ (175℃) and prepare your loaf pans.
  2. Whisk together flour, baking powder, and salt in a small bowl.
  3. Beat eggs in a large bowl until frothy.
  4. Add sugar and oil to the eggs, mixing until fluffy.
  5. Mix in buttermilk, lemon zest, and lemon juice until just combined.
  6. Gradually fold the dry ingredients into the wet mixture, and then fold in shredded zucchini.
  7. Distribute the batter into prepared pans and smooth the top.
  8. Bake mini loaves for 30 to 34 minutes or a large loaf for 45 to 50 minutes.
  9. Cool in pans for 15 minutes before transferring to a wire rack.
  10. Whisk together glaze ingredients and drizzle over cooled loaves.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 6gCholesterol: 40mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 12gVitamin A: 2IUVitamin C: 4mgCalcium: 2mgIron: 4mg

Notes

For best texture, use young zucchini and avoid overmixing. Store in an airtight container for freshness.

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