This Lemon Zucchini Bread is super moist with bright tangy lemon flavor yet has the perfect amount of sweetness to satisfy anyone’s sweet tooth. It is perfect as a simple dessert or just a snack. Either way its a delicious treat.
I’m always looking for a way to sneak some vegetables into my families snacks. I figure, if you’re going to have a sweet treat, why not get something nutritious out of it. Zucchini is the perfect vegetable for this. It doesn’t alter the taste of the recipe but adds a good amount of moisture, which is perfect for cakes and breads. It is also a good source of fiber, which everyone needs in there diets. So I like to say that this Lemon Zucchini Bread is good for you, right? At least that is what I keep telling myself.
Why You Will Love This Bread
- Bright Fresh Lemon Flavor: The addition of lemon zest and lemon juice add a vibrant citrus flavor which makes every bite light and refreshing
- Super Moist Texture: The finely grated zucchini melts into the batter as it bakes, creating an incredibly soft and tender crumb without adding any flavor.
- Versatile: This Lemon Zucchini bread makes the perfect on the go breakfast with a cup of coffee , an afternoon snack or a light dessert.
- Healthy-ish: With the addition of all that zucchini it has to be good for you, right?
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What You Will Need To Make This Bread
Equipment:
- Mixing Bowls: Having mixing bowls in a variety of sizes, helps in the preparation of this recipe. I prefer glass because it does not have reactions with acidic ingredients which could change the flavors in your recipes.
- Whisk: A simple whisk is the perfect tool for mixing your dry ingredients. Adding lightness and volume.
- Loaf Pan: For this recipe you will want to use a 9” x 5” loaf pan.
- Box Grater: This is the perfect tool for achieving finely grated zucchini.
- Microplane: The best way to zest your lemons.
Ingredients:
- Flour: A good All Purpose Flour is perfect for this recipe.
- Baking Powder: This is the leavening agent for this recipe giving it rise and allowing for that soft fluffy texture.
- Salt: A flavor amplifier.
- Oil: I like to use Avocado Oil for its neutral flavor and health benefits.
- Buttermilk: This will create a tender and fluffy texture and balances the sweetness with its tangy flavor.
- Sugar: This recipe calls for both Granulated Sugar and Powdered Sugar both for added sweetness and texture.
- Eggs: This will create a rich moist crumb while giving it a soft fluffy texture.
- Vanilla Extract: I always opt for a Pure Vanilla Extract due to its intense vanilla flavor.
- Lemon Zest & Lemon Juice: For that bright lemon flavor.
- Zucchini: You will want to use 1 or 2 medium sized zucchini finely grated.
Other Lemon Recipes:
Meyer Lemon Cheesecake Cookies
Lemon Zucchini Bread
Course: DessertDifficulty: Easy8
servings20
minutes55
minutesA super moist and tender loaf with the bright flavors of lemon and loaded with finely grated zucchini giving this Lemon Zucchini Bread the perfect amount of flavor and texture.
Ingredients
2 Cups All Purpose Flour
2 Teaspoons baking powder
1/2 Teaspoons salt
1/3 Cup Avocado Oil
1/3 Cup buttermilk
1 1/4 Cups Granulated Sugar
2 Eggs
1 Teaspoon Pure Vanilla Extract
2 Tablespoons lemon zest
1 Tablespoon fresh squeezed lemon juice.
1 1/2 Cups finely shredded zucchini
- For The Glaze
1 Cup Powdered Sugar
2 Tablespoons fresh squeezed lemon juice + more if needed.
Directions
- Preheat oven to 350º. Spray a 9” x 5” loaf pan with baking spray and set to the side.
- In a large mixing bowl, whisk together the flour, baking powder and salt until combined.
- In a separate large mixing bowl, whisk together the oil, buttermilk, sugar, eggs, vanilla extract, lemon zest and lemon juice. Until combined. Pour into dry ingredients and mix until almost combined. Fold in the shredded zucchini until incorporated.
- Pour mixture into prepared loaf pan and place in the preheated oven to bake for 55 to 60 minutes or until toothpick inserted in the center comes out clean. Remove from oven and allow to cool completely.
- To make the glaze, whisk together the powdered sugar and lemon juice until smooth and is at a drizzle like consistency, adding more lemon juice if needed to achieve this.
- Remove bread from the loaf pan and place on a serving platter. Pour glaze over the top, allowing some to drip down the sides of the cake. Top with some some fresh lemon slices and serve.
