Lemon Zucchini Bread
Lemon Zucchini Bread is a delightful blend of fresh lemon and tender zucchini, resulting in a moist and flavorful loaf that’s perfect for any occasion. This easy-to-follow recipe allows you to enjoy the vibrant citrus notes while utilizing surplus zucchini from your garden or local market. Whether served as an afternoon snack, breakfast treat, or a delightful dessert, this bread shines with its fluffy texture and refreshing taste. Add a drizzle of tangy lemon glaze for an extra touch of sweetness that elevates every bite.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Approximately 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
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 of 1 lemon
- Juice of 1 lemon
- 1 cup shredded zucchini
- 1 cup powdered sugar
Instructions
- Preheat the oven to 350°F and prepare mini loaf pans with cooking spray.
- In a mixing bowl, whisk together flour, baking powder, and salt.
- In another bowl, mix eggs, sugar, oil, buttermilk, lemon zest, and juice until smooth.
- Gradually combine the dry ingredients with the wet mixture and fold in shredded zucchini until just mixed.
- Pour batter into prepared pans and bake for about 35 minutes or until a toothpick comes out clean.
- While cooling, whisk together powdered sugar and lemon juice for the glaze.
- Drizzle glaze over loaves once slightly cooled before slicing.
Nutrition
- Serving Size: 1 slice (50g)
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Find it online: https://chefangelina.com/lemon-zucchini-bread/