Description
Lemon Zucchini Bread is a delightful fusion of flavors that combines the subtle sweetness of zucchini with the zesty brightness of lemon. This moist, tender bread is perfect for breakfast, snacks, or even as a refreshing dessert. With the added benefits of fresh zucchini, it’s a guilt-free treat that you can enjoy any time of day. Easy to make and versatile enough to serve plain or dressed up with a glaze, this Lemon Zucchini Bread is sure to become a staple in your kitchen. Whether you’re treating yourself or gifting it to friends and family, this recipe promises satisfaction in every slice.
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 1 lemon
- 1 cup shredded zucchini
- Powdered sugar for glaze (optional)
Instructions
- Preheat your oven to 350°F and prepare your loaf pans with cooking spray.
- In a bowl, whisk together flour, baking powder, and salt; set aside.
- In another bowl, beat the eggs until frothy. Add granulated sugar and oil, mixing until fluffy.
- Incorporate buttermilk, lemon zest, and juice until just combined.
- Gradually add dry ingredients into the wet mixture along with shredded zucchini; mix gently until no flour streaks remain.
- Pour batter into prepared pans and bake: mini loaves for 30-34 minutes or one large loaf for 45-50 minutes.
- Cool in pans for about 15 minutes before transferring to a wire rack.
- For glaze, mix powdered sugar with lemon juice until smooth; drizzle over cooled bread.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 170
- Sugar: 12g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 20mg