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.
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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.
