Lemon Zucchini Bread
Lemon Zucchini Bread is the perfect twist on traditional zucchini bread with a light citrus taste throughout and topped with a sweet lemon glaze!
Prep Time5 mins
Cook Time45 mins
Total Time50 mins
Servings: 1 loaf
- 2 cups all purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 2 eggs
- 1/2 cup canola oil
- 2/3 cup sugar
- 1/2 cup buttermilk
- 2 TBS lemon juice
- zest 1 lemon
- 1 cup zucchini (grated)
For the Lemon Glaze:
- 1 cup powdered sugar
- juice 1 lemon
- 1 to 2 TBSP half and half (as needed to thin glaze)
Preheat oven to 350 degrees
Flour and grease 1 9x5 loaf pan
In a large bowl, blend together flour, baking powder and salt
In another bowl, beat 2 eggs well
Add to the eggs the oil and sugar and blend together well
Add the buttermilk, lemon juice, and lemon zest and blend together well
Add the wet mixture to the dry mixture and fold together until everything is well blended, but don't over-mix
Fold the zucchini into the prepared batter until evenly throughout.
Pour the batter into the prepared loaf pan, pat down the pan with a couple of soft thumps to your counter top to evenly distribute the batter.
Place in your oven and bake for 40 to 45 minutes until a toothpick inserted in the middle comes out clean. (Check at 35 minutes to make sure you don't over bake)
Cool in the pan for 10 minutes and then remove to a wire cooling rack to finish cooling
For the Glaze:
In a bowl, mix the powdered sugar, 1 TBS lemon juice, and 1 TBS half and half.
Mix together with a fork until all the sugar is thoroughly mixed and glaze is thin enough to spread, but not too runny.
Add more half and half, or lemon juice as needed to thin the glaze. Or add a little more powdered sugar as needed to thicken.
Drizzle the glaze over the cooled loaf. (I like to drizzle with my cake on a cooling rack with foil or a cookie sheet underneath. This way the glaze won't gather on the sides, and will drip off without getting all over the place)
Let set, then slice and serve