Lemon Zucchini Bread
Bright, citrusy, and delightfully moist, this homemade lemon zucchini bread perfectly balances tangy sweetness with wholesome goodness.
Ingredients
- 1 cupgrated zucchini
- 2 cupsall-purpose flour
- 1 teaspoonbaking powder
- ½ teaspoonbaking soda
- ½ teaspoonsalt
- 1 ¼ cupgranulated sugar
- 1 largelemon, zested
- 2 largeeggs
- ½ cupvegetable oil
- ¼ cupbuttermilk
- 2 tablespoonsfreshly squeezed lemon juice
- 1 cuppowdered sugar
- 2 tablespoonsfreshly squeezed lemon juice
- zest of 1 lemon, for garnish
Directions
- 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
Preheat the oven to 350°F. Grease and line a 9x5-inch loaf pan with parchment paper. Set aside.
- 3
Make the loaf: In a medium bowl, whisk the flour, baking powder, baking soda, and salt.
- 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
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
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
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
Once the bread has cooled, drizzle the lemon glaze generously over the top. Sprinkle lemon zest over the glaze. Slice, serve, and enjoy!