Description
This Lemon Zucchini Bread is a moist and flavorful quick bread infused with fresh lemon zest and juices, complemented by the subtle earthiness of grated zucchini. Topped with a tangy lemon glaze, it’s perfect for a refreshing snack or a delightful breakfast treat.
Ingredients
Scale
Bread Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 2 large eggs
- 1/2 cup vegetable oil
- 1 1/3 cups granulated sugar
- 2 tablespoons lemon juice
- 1/2 cup buttermilk
- Zest of 1 lemon
- 1 cup grated zucchini
- 1 teaspoon vanilla extract
Glaze Ingredients
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan to prevent the bread from sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, salt, and baking powder. Set this mixture aside to combine with the wet ingredients later.
- Combine Wet Ingredients: In a large bowl, beat the eggs until smooth. Add the vegetable oil, granulated sugar, lemon juice, lemon zest, and buttermilk, mixing until all components are well blended.
- Incorporate Dry Ingredients: Slowly stir the dry ingredients into the wet mixture until just combined, being careful not to overmix to maintain a tender crumb.
- Fold in Zucchini and Vanilla: Gently fold the grated zucchini and vanilla extract into the batter, ensuring even distribution without deflating the mixture.
- Fill Loaf Pan: Pour the batter into the prepared loaf pan, smoothing the top with a spatula for even baking.
- Bake: Place the loaf pan in the oven and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean, indicating it is fully cooked.
- Cool Bread: Allow the baked bread to cool in the pan for about 10 minutes to firm up, then remove and transfer it onto a wire rack to cool completely.
- Prepare Glaze: In a small bowl, mix the powdered sugar, lemon juice, and lemon zest until a smooth, well-blended glaze forms.
- Glaze the Bread: Once the bread is completely cooled, drizzle the lemon glaze evenly over the top of the loaf for a zesty finish.
- Set Glaze and Serve: Let the glaze set for a few minutes to firm up slightly before slicing the bread and serving to enjoy the perfect balance of citrus and moist zucchini flavor.
Notes
- Be sure not to overmix the batter once the dry ingredients are added to avoid a dense bread texture.
- Use fresh zucchini and grate it finely for the best texture in the bread.
- Allow the bread to cool completely before glazing to prevent the glaze from melting and running off.
- Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Optional: For added texture, you can mix in 1/2 cup chopped nuts like walnuts or pecans.
