Lemon Zucchini Bread Recipe
Ingredients
- 2 cups cake flour)
(or all-purpose flour
- 1/2 tsp salt
- 2 tsp baking powder
- 2 eggs
- 1/2 cup canola oil
- 1 1/3 cup sugar
- 2 tbsp lemon juice
- 1/2 cup buttermilk
- 1 lemon zest
- 1 cup zucchini
grated and dried
- 1 cup powdered sugar
- 2 tbsp lemon juice
- 1 tbsp milk
Directions
- 1
Mix flour, salt and baking powder in a medium bowl and set aside.
- 2
In a large bowl, beat eggs. Then add oil and sugar until well blended. Add lemon juice, buttermilk, lemon zest to this mixture and blend all together.
- 3
Fold in zucchini until it is mixed well.
- 4
Add dry mixture to the wet mixture and blend all together until well combined.
- 5
Pour batter into greased 9x5 loaf pan.
- 6
Bake at 350 for 50-60 minutes.
- 7
While still warm, make glaze and spoon over the bread. Let the glaze set up before cutting and serving.
Lemon Zucchini Bread Recipe
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About this Recipe
Craving a delightful bake that's both refreshingly zesty and wonderfully moist? This Lemon Zucchini Bread recipe delivers a tender crumb and bright lemon flavor, making it the perfect treat for any time of day.
Why This Recipe Works
This recipe shines by combining the delicate texture of cake flour (or all-purpose flour) with the natural moisture of grated zucchini, creating an incredibly soft and tender loaf. The addition of tangy buttermilk and fresh lemon juice ensures a vibrant, balanced flavor, all beautifully complemented by a simple, zesty lemon glaze that truly makes it special.
What to Expect
You'll be greeted with a delicious bread that is incredibly soft and moist, with just the right amount of tang from the lemon juice and zest. The grated zucchini melts seamlessly into the batter, adding moisture without an overpowering vegetable flavor, making this a fantastic way to enjoy summer's bounty. The sweet and tart lemon glaze provides a delightful finish, adding another layer of bright citrus.
Customization & Variations
Feel free to swap cake flour for an equal amount of all-purpose flour if that's what you have on hand. If you're out of buttermilk, you can make your own by adding a tablespoon of lemon juice or white vinegar to a measuring cup and filling the rest with regular milk, letting it sit for five minutes before using. For the glaze, if you don't have milk, a little extra lemon juice can be used to thin the powdered sugar.
Serving & Context
This Lemon Zucchini Bread is ideal for a leisurely breakfast, an afternoon snack, or a sweet addition to brunch. Serve it alongside a hot cup of coffee or tea for a truly comforting experience.