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–+ servings
Lemon Zucchini Bread

Lemon Zucchini Bread: A Moist & Delightful Summer Treat

A moist Lemon Zucchini Bread recipe that cleverly incorporates zucchini, making a refreshing summer treat with a lemony 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
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bread
  • 2 cups all-purpose flour substitute with whole wheat flour for added nutrition
  • 2 teaspoons baking powder make sure it's fresh for best results
  • 1 teaspoon fine salt sea salt or kosher salt can work
  • 2 large eggs substitute with flax eggs for a vegan alternative
  • 1 cup sugar brown sugar can deepen the flavor
  • 1/2 cup canola oil melted coconut oil or unsalted butter are great swaps
  • 1/2 cup buttermilk Greek yogurt thinned with milk is an excellent alternative
  • 2 tablespoons grated lemon zest fresh zest offers the brightest taste
  • 1/4 cup fresh lemon juice bottled juice is not as effective
  • 1 cup shredded zucchini avoid overripe zucchini to prevent sogginess
For the Glaze
  • 1 cup confectioners’ sugar ensure it's sifted for a smooth consistency
  • 2 tablespoons lemon juice using fresh juice keeps it vibrant

Equipment

  • Mixer
  • Loaf pans

Method
 

Step-by-Step Instructions for Lemon Zucchini Bread
  1. Preheat your oven to 350℉ (175℃) and prepare your loaf pans by greasing or lining them.
  2. In a medium-sized mixing bowl, sift together the all-purpose flour, baking powder, and fine salt. Set aside.
  3. In a large mixing bowl, beat the eggs for about 30 seconds until slightly frothy. Gradually mix in the sugar and canola oil until pale and fluffy, about 2-3 minutes.
  4. Add buttermilk, grated lemon zest, and fresh lemon juice to the egg mixture, and stir gently until combined.
  5. Fold the dry ingredients into the wet mixture until no flour streaks remain, then fold in the shredded zucchini.
  6. Spoon the batter into prepared pans, filling each about two-thirds full. Bake mini loaves for 30-34 minutes or a large loaf for 45-50 minutes.
  7. Allow the bread to cool in the pans for about 15 minutes before transferring to a wire rack to cool completely.
  8. While cooling, whisk together confectioners’ sugar and lemon juice until smooth. Glaze over the completely cooled bread.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 30gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gCholesterol: 35mgSodium: 120mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 6mgCalcium: 20mgIron: 1mg

Notes

Squeeze excess moisture from shredded zucchini to avoid a dense loaf. Let the bread cool completely before glazing to ensure the icing does not run off.

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