This is a recipe for the best quick bread I’ve ever tasted. Lemon Zucchini bread is luscious, lemony and lively. And with a Lemon Glaze for finishing = LOVE.
Bookmark it, pin it, cut and paste it, earmark it, sticky note it, whatever you do, save this one.
Did I ever mention that I can bake if there’s no yeast involved? When I laid eyes on the photo of this on Pinterest, I couldn’t get the oven preheated to 350 fast enough.
You’d think pudding were in the list of ingredients, but it’s simply moistened with zucchini, buttermilk and oil. And the lively part? The glaze for this bread is a must. Tart and sugary, it really brings an exciting zing to the whole package. First bite triggers the almighty OMG.
Lemon Zucchini Bread with Lemon Glaze
Ingredients
- 2 cups unbleached all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 eggs
- 1/2 cup canola oil
- 2/3 cup sugar
- 1/2 cup buttermilk
- 2 Tablespoons lemon juice
- Zest of 1 lemon
- 1 cup grated zucchini
- LEMON GLAZE
- 1 cup powdered sugar
- 2 Tablespoons lemon juice
Instructions
- In large bowl, blend flour, baking powder, and salt; set aside.
- In medium bowl, beat 2 eggs well, then add canola oil and sugar, and blend well. Then add the buttermilk, lemon juice, and lemon zest and blend everything well. Fold in zucchini and stir until evenly distributed in mixture.
- Add this mixture to the dry ingredients in the large bowl and blend everything together, but don’t over mix.
- Pour batter into prepared 9×5″ loaf pan and bake at 350 degrees for 45 minutes, or until toothpick inserted in center comes out clean (if your oven tends to run hot, check the loaf after 40 minutes). Cool in pan 10 minutes, then remove to a wire rack and cool completely. While loaf is cooling, you can make the glaze…
- LEMON GLAZE
- In small bowl, mix powdered sugar and lemon juice until well blended. Spoon glaze over cooled loaf. Let glaze set, then serve.
Nutrition
Looking for more Quick Bread Recipes? How about my Mom’s
Old Fashioned Banana Nut Bread Recipe
Lemon Zucchini Loaf with Lemon Glaze …It’s What’s for Snacking.
Hi
I’m new to your website and I live in Morrison. On the lemon zucchini bread could you please explain the Tablespoon amounts? How many tablespoons of lemon juice? And in the banana bread what size pan?
Thanks I’m looking forward to your recipes.
Chris
And thanks so much for your email. I’ve updated the recipes, and I appreciate you alerting me to the errors.
The recipes have been updated.
The lemon bread recipe looks like it was an error when transferring recipe programs and improper filtering.
The banana bread recipe probably never did have a pan size. Those old fashioned recipes can be vague at times.
With that said, Welcome and thank you for joining in with my obsession for cooking. 🙂
And waving hello to a neighbor. I have so many National and International followers, it’s always a pleasure to have someone in Colorado amongst the crowd.
Please comment often, I always enjoy hearing from readers. And let me know how you like that Lemon bread. I think it’s outstanding.
Hi Lea Ann, it’s Cheryl from Castle Rock. I made this awesome lemon bread last week, we loved it! I see you corrected the 2 tablespoons in the bread recipe, but it’s also goofed up in the icing part. I just used 2T. for each. For those who don’t want to buy buttermilk, just use 1c. of whole milk with 3 tsp vinegar or lemon juice added. In this recipe, I just used the 2T. of lemon juice called for in the recipe and put it in the milk to curdle before adding to the mix. Today is cold and snowy, I’m about to make another one of my favorite recipes from your site, the Mexican Ranch Chicken Soup with hominy – we love this soup! Thanks for all the great recipes!
Thanks so much for your note Cheryl. Heading over to check out the mistake in the recipe. We love this recipe, it’s a crowd pleaser and so so so good. And thanks for that whole milk/vinegar tip. I had forgotten all about that. Perfect day for that soup! It’s so dang cold outside. Again, thanks for the note and the compliments! I so much appreciate it.
Do you suggest squeezing the zucchini dry first?
I’ve never done that, but I’ve seen recipes that suggest to do that. I’d say no, it keeps that bread nice and moist.
Looks delicious!
Maria
http://www.musicteachingandparenting.com
This bread is absolutely delicious. People rave.
I just made a triple batch of this recipe. I prefer to use up my zucchini by baking with it and freezing the baked products. I have found that when I freeze the shredded zucchini, it just never seems to get used up. When I decide to do some baking, I remember (at the last minute when too late) that I have forgotten to thaw the frozen zucchini so end up making something else.
This loaf is delicious. I never even made the glaze because the loaves are fine without them. Moist, lemony, perfect for breakfast or a snack any time.