Best Lemon Zucchini Bread Recipe
This moist lemon zucchini bread combines bright citrus with tender shredded zucchini for a soft crumb and fresh flavor. Simple pantry staples, a quick glaze, and foolproof technique make this loaf perfect for breakfast, snacks, or gifting.
Equipment
- Box grater
- Mixing bowls
- Whisk or hand mixer
- 9 x 5 inch loaf pan or four mini loaf pans
- Measuring cups and spoons
- Rubber spatula
- Kitchen towel or paper towels
- Wire cooling rack
- Toothpick
Ingredients
Loaf Ingredients
- 2 cups all-purpose flour spooned and leveled
- 2 teaspoons baking powder
- 1/2 teaspoon fine salt
- 2 large eggs room temperature if possible
- 1 cup granulated sugar
- 1/2 cup canola or vegetable oil
- 1/2 cup buttermilk shake well
- 1 lemon lemon zest, finely grated from 1 lemon
- 2 tablespoons fresh lemon juice from 1 large lemon
- 1 cup zucchini, shredded excess moisture squeezed out
Lemon Glaze
- 1 cup confectioners' sugar sifted if lumpy
- 1 lemon lemon juice add to desired glazing consistency
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9 x 5 inch loaf pan or four mini loaf pans. Line with parchment for easy removal if desired.
- Whisk the dry ingredients. In a medium bowl combine flour, baking powder, and salt until evenly distributed.
- Mix the wet ingredients. In a large bowl beat eggs until slightly frothy. Add sugar and oil and whisk until pale and smooth. Stir in buttermilk, lemon zest, and lemon juice until just combined.
- Prep the zucchini. Shred zucchini on the large holes of a box grater. Place in a clean kitchen towel and squeeze to remove excess moisture.
- Combine. Add dry ingredients to wet ingredients. Fold gently with a spatula until no dry streaks remain. Fold in zucchini just until evenly dispersed. Avoid overmixing.
- Bake. Transfer batter to the prepared pan. Bake 45 to 50 minutes for one large loaf or 30 to 34 minutes for mini loaves. A toothpick inserted in the center should come out with a few moist crumbs.
- Cool. Let the loaf cool in the pan for 15 minutes. Lift out and cool completely on a wire rack.
- Glaze. Whisk confectioners' sugar with enough lemon juice to form a smooth, pourable glaze. Drizzle over the cooled loaf. Let set before slicing.
Notes
For extra lemon flavor add 1/2 teaspoon pure lemon extract to the batter. Replace up to half the flour with whole wheat flour for a heartier texture. Fold in 1/2 cup chopped walnuts or 1 cup chocolate chips for variations. If using crushed pineapple, add 1/2 cup well drained and reduce buttermilk by 1 tablespoon.
Nutrition Information (per slice, based on 10 slices)
- Calories: 240
- Carbohydrates: 41 g
- Protein: 3 g
- Fat: 8 g
- Saturated Fat: 1 g
- Cholesterol: 35 mg
- Sodium: 180 mg
- Potassium: 120 mg
- Fiber: 1 g
- Sugar: 21 g
- Vitamin A: 80 IU
- Vitamin C: 3 mg
- Calcium: 45 mg
- Iron: 1.2 mg