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–+ servings
A slice of lemon zucchini bread
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4.67 from 3 votes

Lemon Zucchini Bread

Calling all lemon lovers! This Lemon Zucchini Bread is super tender and moist, and full of tart lemon flavor, from the first bite to the last! It's a summer favorite; enjoy a slice for breakfast, a snack or even as a dessert. 
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Snack
Cuisine: American
Servings: 10 Slices
Author: Kristin Maxwell

Ingredients

Bread:

  • 2 eggs
  • 1/4 cup vegetable oil
  • 1/2 cup buttermilk
  • 1 1/3 cups granulated sugar
  • 2 tablespoons fresh lemon juice
  • 1 lemon zested
  • 1 cup zucchini grated
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder

Glaze:

  • ½ cup powdered sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest

Instructions

  • Preheat oven to 350 degrees. Spray the sides of 8 or 9-inch loaf pan with cooking spray and line the middle of the pan with parchment paper that goes up two sides.
  • In a stand mixer with the paddle attachment, combine oil, buttermilk, sugar, eggs and lemon juice and zest at medium speed; about 30 seconds. Stir in zucchini.
  • In a separate medium sized bowl, sift together flour, baking soda, baking powder, salt. Stir into the wet mixture, just until combined.
  • Pour into loaf pan and bake for 1 hour. Cool completely on a wire rack.
  • For the glaze, whisk together powdered sugar, lemon juice and lemon zest. Pour evenly over cooled loaf. Garnish with more lemon zest, if desired.

Notes

  • Lemons – Be sure to use fresh, room temperature lemons. Roll them on the countertop with your hand to release the most juice. Meyer lemons are sweeter, but they’re not necessary for this lemon bread recipe. Regular grocery store lemons will work just fine.
  • Zucchini – There is no need to peel or squeeze any liquid out of the zucchini; just grate using a cheese grater until you have about 1 cup. A little more won’t hurt anyone. One medium zucchini will yield just enough for one loaf of Lemon Zucchini Bread.
  • Use parchment paper (aff) and cool completely in the pan. When baking quick breads, I always place a strip of parchment across the bottom. This works in two ways – it keeps the bread from sticking to the bottom and sides of the pan, and it creates handles on the side for easy lifting once the bread is cooled.

Nutrition

Serving: 1slice | Calories: 284kcal

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