Zesty Lemon Zucchini Bread That's Irresistibly Moist
This Lemon Zucchini Bread is a delightful treat, perfectly sweet and surprisingly moist, perfect for any occasion.
Equipment
- Mini loaf pans
- Mixing bowls
- Electric mixer
- Whisk
- Spatula
Ingredients
For the Batter
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon fine salt
- 2 large eggs
- 1 cup granulated sugar
- ⅓ cup canola oil or vegetable oil
- ½ cup buttermilk
- 1 zest lemon
- 2 tablespoons fresh lemon juice
- 1 cup shredded zucchini
For the Glaze
- 1 cup confectioners’ sugar
- 1 lemon juice
Instructions
Step-by-Step Instructions
- Preheat your oven to 350℉ (175℃) and prepare your baking pans.
- In a bowl, whisk together the flour, baking powder, and salt.
- Beat the eggs in a large mixing bowl until light and frothy.
- Add sugar and oil to the egg mixture, beating until pale and fluffy.
- Mix in the buttermilk, lemon zest, and lemon juice until combined.
- Gently fold the dry ingredients into the wet mixture, then add zucchini.
- Divide the batter into prepared pans.
- Bake mini loaves for 30–34 minutes or a large loaf for 45–50 minutes.
- Allow cooling in pans for 15 minutes before transferring to a wire rack.
- Whisk together confectioners’ sugar and lemon juice to make the glaze.
- Drizzle the glaze on cooled loaves and garnish with lemon zest.
Notes
Use fresh zucchini for best results and avoid overmixing for a fluffy texture.
Nutrition
Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 180mgPotassium: 120mgFiber: 1gSugar: 12gVitamin A: 150IUVitamin C: 5mgCalcium: 40mgIron: 1mg
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