Lemon Zucchini Bread with Lemon Glaze Recipe
This Lemon Zucchini Bread is a moist, fluffy quick bread bursting with fresh lemon flavor and tender zucchini. Perfectly sweetened and topped with a tangy lemon glaze, it makes an ideal treat for breakfast, snack, or dessert. The recipe yields mini loaves that are easy to share, combining the brightness of citrus with the subtle moisture of zucchini for a wholesome, delicious bite.
- Prep Time: 15 minutes
- Cook Time: 30-50 minutes
- Total Time: 50-65 minutes
- Yield: 16 mini loaf servings
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon table salt or fine sea salt
Wet Ingredients
- 2 large eggs
- 1 cup granulated sugar
- ½ cup canola or vegetable oil
- ½ cup buttermilk
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice (about 1 large lemon)
- 1 cup shredded zucchini
Lemon Glaze
- 1 cup powdered sugar
- Juice of 1 lemon
Instructions
- Preheat Oven and Prepare Pans: Heat the oven to 350℉. Spray four mini loaf pans (6″x 3½”) well with cooking spray or alternatively use one large loaf pan (9″x 5″). Mini loaf pans are preferred for this recipe.
- Whisk Dry Ingredients: In a small bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined. Set aside.
- Beat Eggs: In a large bowl or stand mixer bowl, beat the eggs on medium-high speed for 30 seconds to aerate.
- Add Sugar and Oil: Add the granulated sugar and canola oil to the beaten eggs. Continue mixing on medium speed for 1 to 2 minutes until the mixture is pale and fluffy.
- Add Buttermilk and Lemon: Blend in the buttermilk, lemon zest, and lemon juice until just combined, careful not to over mix.
- Combine Wet and Dry Ingredients: Add the flour mixture and shredded zucchini to the wet ingredients. Mix on low speed or fold by hand gently just until no flour streaks remain in the batter.
- Divide Batter and Bake: Evenly distribute the batter among the prepared mini loaf pans or pour all into the large loaf pan. Bake mini loaves for 30-34 minutes or large loaf for 45-50 minutes. The bread is done when it springs back when gently pressed and a toothpick inserted comes out clean or with moist crumbs.
- Cool Loaves: Let the bread cool for about 15 minutes in the pans, then remove them from the pans and cool completely on a wire rack.
- Prepare Lemon Glaze: In a small bowl, whisk the powdered sugar and lemon juice together until smooth and pourable. Adjust by adding more lemon juice if too thick or powdered sugar if too thin.
- Glaze the Bread: Drizzle the lemon glaze over each cooled loaf using a fork or transfer the glaze to a Ziploc bag, snip the corner, and pipe it over the tops for an attractive finish.
Notes
- Using mini loaf pans reduces baking time and creates perfect individual servings.
- Make sure shredded zucchini is not overly wet to avoid soggy bread; lightly squeeze excess moisture if necessary.
- Do not overmix after adding flour to keep the bread tender and light.
- The lemon glaze adds a bright finishing touch but can be omitted for a less sweet version.
- This bread keeps well stored in an airtight container at room temperature for up to 3 days or refrigerated for about a week.
- To freeze, wrap the cooled loaves tightly and freeze for up to 3 months. Thaw overnight before glazing.
