Prep Time: 7 mins | Cook Time: 40 mins | Total Time: 47 mins | Servings: 12
This is a fantastic bread recipe with grated zucchini and lemon juice. Super moist, soft, and topped with a lemony glaze. A very simple loaf with no yeast. Irresistibly perfect for everybody!
If you have leftover zucchini, it is time to make this amazing Lemon Zucchini Bread! A classic loaf recipe that is super delicious. This has been one of my go-to, especially when I have a company at home. Zucchini with lemon and a wonderful glaze equals perfection!
A friend invited me for brunch a few months ago. She said she has new recipes she wanted to share with me. I told her I had one recipe I know she will love, and I was right! This bread instantly caught her full attention and captured her heart!
Ingredients
Bread:
1/2 c. canola oil
2 c. cake flour (or all-purpose flour)
2 Eggs
1 c. zucchini grated and dried
1 1/3 c. sugar
2 tablespoons lemon juice
1 lemon zest
1/2 c. buttermilk
2 teaspoons baking powder
1/2 teaspoon salt
Glaze:
2 tablespoons lemon juice
1 tablespoon milk
1 c. powdered sugar
HOW TO MAKE LEMON ZUCCHINI BREAD RECIPE
Step 1: In a medium bowl. Combine the flour, salt, and baking powder until well mixed. Set aside.
Step 2: Place the eggs in a large bowl. Beat well, then add the oil and sugar. Continue beating until well combined. Now, add the lemon juice, buttermilk, and lemon zest. Mix well until well blended.
Step 3: Lastly, fold in the zucchini.
Step 4: To the wet mixture, add the dry and blend well until incorporated.
Step 5: Into a greased 9 x 5-inch loaf pan, pour the batter. Place it inside a 350 degrees oven and bake for about 50 to 60 minutes.
Step 6: Whisk the glaze ingredients, then spoon this over the bread while still warm. Allow the glaze to set before slicing the bread. Enjoy!
Nutrition Facts:
Amount Per Serving: Calories 304 | Calories from Fat 99 | Fat 11g17% | Saturated Fat 1g6% | Cholesterol 29mg10% | Sodium 121mg5% | Potassium 156mg4% | Carbohydrates 49g16% | Fiber 1g4% | Sugar 33g37% | Protein 4g8% | Vitamin A 77IU2% | Vitamin C 4mg5% | Calcium 58mg6% | Iron 1mg6%
Ingredients
- Bread:
- 1/2 c. canola oil
- 2 c. cake flour (or all-purpose flour)
- 2 Eggs
- 1 c. zucchini grated and dried
- 1 1/3 c. sugar
- 2 tablespoons lemon juice
- 1 lemon zest
- 1/2 c. buttermilk
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- Glaze:
- 2 tablespoons lemon juice
- 1 tablespoon milk
- 1 c. powdered sugar
Instructions
Step 1: In a medium bowl. Combine the flour, salt, and baking powder until well mixed. Set aside.
Step 2: Place the eggs in a large bowl. Beat well, then add the oil and sugar. Continue beating until well combined. Now, add the lemon juice, buttermilk, and lemon zest. Mix well until well blended.
Step 3: Lastly, fold in the zucchini.
Step 4: To the wet mixture, add the dry and blend well until incorporated.
Step 5: Into a greased 9 x 5-inch loaf pan, pour the batter. Place it inside a 350 degrees oven and bake for about 50 to 60 minutes.
Step 6: Whisk the glaze ingredients, then spoon this over the bread while still warm. Allow the glaze to set before slicing the bread. Enjoy!
