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–+ servings
Lemon Zucchini Bread

Zesty Lemon Zucchini Bread That's Perfectly Moist and Delicious

This Lemon Zucchini Bread is a delightful way to use zucchini, featuring a refreshing lemon twist.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 15 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Desserts and Baking Classics
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bread
  • 1 ½ cups All-purpose flour A key ingredient that gives structure to the bread.
  • 1 teaspoon Baking powder Helps the bread rise.
  • ½ teaspoon Fine salt Enhances flavors.
  • 2 large Eggs Provides moisture and richness.
  • 1 cup Sugar Sweetens the bread.
  • ⅓ cup Canola oil Adds moisture.
  • ½ cup Buttermilk Contributes to the moistness.
  • 1 tablespoon Grated lemon zest Infuses bread with citrus flavor.
  • 2 tablespoons Lemon juice Adds a fresh zesty kick.
  • 1 cup Shredded zucchini Keeps the bread moist.

Equipment

  • Oven
  • Mixing Bowls
  • Loaf Pans
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions for Lemon Zucchini Bread
  1. Preheat your oven to 350℉ (175℃) and spray four mini loaf pans with cooking spray.
  2. In a small mixing bowl, whisk together flour, baking powder, and salt.
  3. In a large bowl, beat the eggs until slightly frothy.
  4. Add sugar and canola oil to the eggs and beat until pale and fluffy.
  5. Mix in buttermilk, lemon zest, and lemon juice until combined.
  6. Gently fold in the dry ingredients and shredded zucchini until no flour streaks remain.
  7. Divide the batter among the prepared pans, filling them two-thirds full.
  8. Bake mini loaves for 30-34 minutes or large loaf for 45-50 minutes until done.
  9. Cool the loaves in pans for 15 minutes, then transfer to a wire rack.
  10. Whisk together confectioners' sugar and lemon juice for the glaze and drizzle over cooled loaves.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 1gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 12gVitamin A: 200IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

Ensure to drain the shredded zucchini to avoid excess moisture. Use room temperature eggs for a smoother batter. Don't overmix the batter for a tender loaf.

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