Lemon Zucchini Bread with Lemon Glaze Recipe
This Lemon Zucchini Bread is a moist and flavorful treat blending the freshness of lemon with the subtle earthiness of zucchini. With a tender crumb and a zesty lemon glaze, it makes a perfect breakfast, snack, or dessert option that combines healthy veggies with sweet delight.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes plus 30 minutes glazing time
- Yield: 2 servings
- Category: Baking
- Method: Baking
- Cuisine: American
Ingredients
Bread Ingredients
- 2 cups cake flour (or all-purpose flour)
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 large eggs
- ½ cup canola oil (or vegetable oil)
- 1⅓ cups sugar
- ½ cup buttermilk
- 2 tablespoons lemon juice
- Zest of 1 lemon
- 1 cup grated zucchini, wrung to remove moisture
Glaze Ingredients
- 1 cup powdered sugar (sifted)
- 3 tablespoons milk
- 2 tablespoons lemon juice
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F. Grease a 5 x 9-inch loaf pan thoroughly to prevent sticking, and set it aside while you prepare the batter.
- Mix Dry Ingredients: In a medium bowl, whisk together the cake flour, baking powder, and salt to evenly distribute the leavening agent and salt.
- Combine Wet Ingredients: In a large mixing bowl, beat the eggs using a hand mixer until smooth. Gradually add the canola oil and sugar, mixing until the mixture is well blended. Next, add the buttermilk, lemon juice, and lemon zest, mixing to incorporate all the flavors evenly.
- Prepare Zucchini: Grate 1 cup of zucchini and wring out as much moisture as possible to prevent the bread from becoming soggy. Fold the zucchini into the wet ingredients carefully.
- Combine Wet and Dry Ingredients: Add the dry flour mixture to the wet mixture in portions, stirring gently but thoroughly until all ingredients are well combined without overmixing.
- Bake the Bread: Pour the batter evenly into the prepared loaf pan. Place the pan in the preheated oven and bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean and the bread has a golden crust.
- Prepare Glaze: While the bread is baking, in a small bowl, whisk together the sifted powdered sugar, milk, and lemon juice until smooth and free of lumps.
- Glaze the Bread: When the bread is done, remove it from the oven and spoon the lemon glaze over the warm loaf. Allow the glaze to set for at least 30 minutes before slicing and serving, so it can firm up and add a sweet, tangy finish.
Notes
- Wringing out the zucchini is essential to avoid a soggy bread texture.
- Use cake flour for a lighter, more tender crumb, or all-purpose flour as a substitute.
- If buttermilk is unavailable, use regular milk with a teaspoon of lemon juice or vinegar added and rested for 5 minutes.
- The glaze can be adjusted to desired sweetness and thickness by altering the milk amount.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
