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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

Ingredients

  • 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)

Instructions

  • 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