Description
Moist lemon zucchini bread brings sunshine to your morning with its perfect balance of tangy citrus and garden-fresh flavor. Crumbly, sweet slices promise a delightful treat that pairs wonderfully with coffee and delivers pure homemade comfort in each delectable bite.
Ingredients
Scale
Main Ingredients:
- 1 cup grated zucchini
- 1 1/2 cups all-purpose flour
- 2 large eggs
- 3/4 cup granulated sugar
- 1/2 cup vegetable oil
- 1/2 cup buttermilk
Leavening and Seasoning Ingredients:
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Finishing and Glaze Ingredients:
- Zest of 1 lemon
- Juice of 1 lemon
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- Zest of 1 lemon
Instructions
- Prepare the oven to 350°F and thoroughly coat a 9×5 inch loaf pan with grease and flour to prevent sticking.
- In a medium bowl, thoroughly combine flour, baking powder, baking soda, and salt using a whisk to ensure even distribution of dry ingredients.
- In a separate large mixing bowl, vigorously blend eggs, oil, and sugar until smooth and well-integrated. Incorporate buttermilk, vanilla extract, grated zucchini, lemon zest, and fresh lemon juice into the wet mixture.
- Carefully fold dry ingredients into the wet mixture, stirring gently until just combined to maintain a light, tender texture. Avoid overmixing to prevent a tough bread.
- Transfer the batter into the prepared loaf pan, spreading evenly. Bake in the preheated oven for 50-55 minutes, checking doneness by inserting a toothpick into the center – it should emerge clean with no raw batter.
- Allow the bread to rest in the pan for 10 minutes, then carefully transfer to a wire cooling rack. Let it cool completely to room temperature.
- Create a tangy glaze by whisking powdered sugar with fresh lemon juice and zest until smooth. Drizzle the glaze generously over the completely cooled zucchini bread, allowing it to set before slicing.
Notes
- Choose fresh, firm zucchini for the best texture and moisture in your bread, grating it just before mixing to prevent excess water.
- Squeeze out extra moisture from grated zucchini using a clean kitchen towel to prevent soggy bread.
- Consider using whole wheat flour or gluten-free flour blend for a healthier or gluten-sensitive version of the recipe.
- Enhance the lemon flavor by adding a touch of lemon extract or using Meyer lemons for a more delicate citrus taste.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 230
- Sugar: 17 g
- Sodium: 160 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg