Lemon Zucchini Bread

Lemon Zucchini Bread

8 servings
Bright, citrusy, and delightfully moist, this homemade lemon zucchini bread perfectly balances tangy sweetness with wholesome goodness.

Ingredients

  • grated zucchini
    1 c
  • all-purpose flour
    2 c
  • baking powder
    1 tsp
  • baking soda
    ½ tsp
  • salt
    ½ tsp
  • granulated sugar
    1 ¼ c
  • lemon

    zested

    1 large
  • eggs
    2 large
  • vegetable oil
    ½ c
  • buttermilk
    ¼ c
  • freshly squeezed lemon juice
    2 tbsp
  • powdered sugar
    1 c
  • freshly squeezed lemon juice
    2 tbsp
  • zest of 1 lemon

    for garnish

Directions

  1. 1

    Prep the zucchini: Grate the zucchini onto a clean kitchen towel, then wring it over the sink to remove excess moisture. Open the towel and spread the zucchini into a thin layer. Pat dry with paper towels and leave to dry until ready to use.

  2. 2

    Preheat the oven to 350°F. Grease and line a 9x5-inch loaf pan with parchment paper. Set aside.

  3. 3

    Make the loaf: In a medium bowl, whisk the flour, baking powder, baking soda, and salt.

  4. 4

    In a separate large bowl, rub the sugar and lemon zest between your fingers until well combined and fragrant. Whisk in the eggs until smooth, followed by the oil, buttermilk, and lemon juice.

  5. 5

    Add about 3/4 of the dry ingredients and stir very gently until halfway combined. Toss the zucchini in the remaining dry ingredients until well coated, then add to the bowl. Stir until just combined and pour the batter into the baking pan.

  6. 6

    Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

  7. 7

    Make the glaze: Whisk the powdered sugar and lemon juice until smooth. Adjust the consistency with extra powdered sugar or lemon juice to make it thick but pourable.

  8. 8

    Once the bread has cooled, drizzle the lemon glaze generously over the top. Sprinkle lemon zest over the glaze. Slice, serve, and enjoy!

Lemon Zucchini Bread

Lemon Zucchini Bread

70 min8 servings446 cal

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About this Recipe

Craving a tender, flavorful treat that brightens any morning? This Lemon Zucchini Bread delivers a truly delightful, citrusy twist on a classic, perfect for breakfast or a sweet snack.

What makes this homemade lemon zucchini bread truly special is its delightful balance of flavors. The vibrant zest and fresh juice of lemons infuse every bite with a sunny tang, perfectly complementing the subtle sweetness and the wholesome goodness of zucchini. This combination ensures a bread that’s wonderfully moist and satisfying.

Prepare yourself for a truly delightful experience. Each slice offers a soft, yielding texture, imbued with the bright essence of lemon and a gentle sweetness that never overwhelms. The tangy lemon glaze, made from powdered sugar and fresh lemon juice, adds an irresistible layer of sweet-tart perfection, making every bite a refreshing pleasure. It's a comforting yet invigorating treat, promising a burst of fresh flavor.

While this bread shines on its own, you can easily adapt it to your taste. Consider folding in a handful of chopped nuts for added texture, or even a few poppy seeds for extra visual appeal. If you don't have buttermilk on hand, a simple homemade substitute with regular milk and lemon juice can work in a pinch. The fresh lemon zest used as a garnish is key for that inviting aroma and vibrant finish.

Serve this bright, moist loaf at breakfast or brunch, alongside a cup of tea or coffee, or as a delightful treat for an afternoon pick-me-up. Its wholesome yet indulgent character makes it a welcome addition to any table.

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