Lemon Zucchini Bread
Lemon Zucchini Bread is a delightful twist on traditional quick bread, combining the zesty brightness of fresh lemons with the moistness of shredded zucchini. This recipe is perfect for summer baking, showcasing seasonal produce in a way that’s both delicious and comforting. Each slice offers a burst of citrus flavor complemented by the subtle sweetness of sugar and the tender texture from the zucchini, making it an ideal choice for breakfast or as an afternoon snack. Whether shared with loved ones or enjoyed solo, this loaf is sure to become a beloved staple in your kitchen.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Approximately 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 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 2 lemons
- 1 cup shredded zucchini
Instructions
- Preheat your oven to 350℉ (175℃) and grease mini loaf pans.
- In one bowl, whisk together flour, baking powder, and salt.
- In another bowl, mix eggs and sugar until smooth, then add oil, buttermilk, lemon zest, and juice. Combine well.
- Fold in the dry ingredients until just mixed, then gently fold in shredded zucchini.
- Divide batter into prepared pans and bake for 30-35 minutes or until golden brown and a toothpick comes out clean.
- Allow to cool slightly before glazing with a mixture of powdered sugar and lemon juice.
Nutrition
- Serving Size: 1 slice (50g)
- Calories: 178
- Sugar: 10g
- Sodium: 130mg
- Fat: 7g
- Saturated Fat: 0.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 24mg
Find it online: https://kitchenmealplan.com/lemon-zucchini-bread/