Description
Lemon Zucchini Bread is a refreshing and moist quick bread that perfectly marries the subtle sweetness of zucchini with the zesty brightness of lemon. This delightful treat is ideal for any occasion, whether it’s a cozy breakfast, a snack during the day, or a light dessert after dinner. With its soft texture and vibrant flavor, this easy-to-make recipe is sure to become a household favorite. Plus, it’s an excellent way to use up your garden-fresh zucchini, making it both economical and delicious. Drizzle with a simple lemon glaze for an extra touch of sweetness, and enjoy every slice!
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 large eggs
- 1 cup granulated sugar
- ½ cup canola oil
- ½ cup buttermilk
- Zest and juice of 1 lemon
- 1 cup shredded zucchini
Instructions
- Preheat oven to 350°F (175°C). Prepare mini loaf pans by greasing them.
- In one bowl, whisk together flour, baking powder, and salt.
- In another bowl, combine eggs, sugar, oil, buttermilk, lemon zest, and lemon juice until smooth.
- Gradually mix dry ingredients into wet ingredients until just combined; fold in shredded zucchini.
- Pour batter into prepared pans until three-quarters full and bake for about 35 minutes or until a toothpick comes out clean.
- For optional glaze: Whisk powdered sugar with lemon juice until smooth and drizzle over cooled bread.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (60g)
- Calories: 190
- Sugar: 10g
- Sodium: 95mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
Keywords: For added richness, serve warm slices with butter or cream cheese. Feel free to add nuts or chocolate chips for extra flavors. Store leftovers in an airtight container in the fridge for up to a week.