If you are trying to sneak zucchini into everything you are making this time of year, this Lemon Zucchini Bread is for you. It is smooth, moist, and lemony!
If I hadn’t put the zucchini in myself, I never would have known it was there! I love zucchini and zucchini bread, and I have tried many versions of zucchini bread, but this is the best zucchini bread I have ever had – hands down. I have seriously been eating a slice for breakfast, lunch, and dinner. It is that good. Every time I start to feel a twinge of guilt for eating that much, I remind myself that I’m eating zucchini – and it’s healthy, right?
I got this recipe from my daughter, Kelsey, who got it from Pinterest (of course!). She made it with a zucchini we got from my Mom’s garden. The zucchini was huge – big enough for her to make three different recipes out of it! The credit for this recipe goes to “Like Mother Like Daughter.” Check out their blog here.
I got this darling paper tray to take my photo of the Lemon Zucchini Bread from Pick Your Plum. Pick Your Plum has great deals on a wide variety of fun and unique quality products. I love their site! There are awesome new deals every day – see today’s deal here!
INGREDIENTS
- 2 cups unbleached white flour
- 2 tsp baking powder
- 1/2 tsp salt
- 2 eggs
- 1/2 cup canola oil
- 2/3 cup sugar
- 1/2 cup buttermilk
- 2 Tbsp lemon juice
- zest of 1 lemon
- 1 cup grated zucchini
For Glaze:
- 1 cup powdered sugar
- Juice from 1 lemon
- 1 to 2 Tbsp of half and half as needed to thin glaze
INSTRUCTIONS
- Preheat oven to 350 degrees.
- Grease and flour a 9x5 loaf pan - or use nonstick spray.
- Blend flour, baking powder, and salt in a large bowl.
- Beat 2 eggs in another large bowl then add oil and sugar. Blend well.
- Stir in buttermilk, lemon juice, and lemon zest.
- Fold in the zucchini until well coated.
- Combine the wet and dry ingredients. Fold together until well blended, but do not over mix.
- Pour the batter evenly into loaf pan.
- Bake for 40 to 45 minutes or until a toothpick inserted into the middle comes out clean.
- Cool for 10 minutes then remove to cooling rack.
- When cooled, spread glaze over the top of the bread.
For Glaze:
- Mix powdered sugar, lemon juice, and half and half with a fork until smooth and sugar is dissolved.
- Add half and half as needed to thicken glaze.
- Drizzle over cooled loaf.
- Enjoy!
Matt Robinson says
August 15, 2014 at 9:43 amWishing I had a few slices right now, this sounds so good. Love the flavoring!
Denise says
August 15, 2014 at 3:06 pmThis looks like the best lemom loaf I have seen
Thank you
Denise
aimee @ like mother like daughter says
August 15, 2014 at 10:09 pmHey I’m so glad you found and liked our lemon zucchini bread! Yum!
Emily says
August 18, 2014 at 9:44 amWe love it! Thanks for the great recipe!! 🙂
Mira says
August 18, 2014 at 11:38 pmI love your blog! Glad I found this recipe and will make it soon! I’ve tried many recipes for zucchini bread but nothing similar to this one!
Carol says
September 17, 2014 at 2:14 amI made this tonight and it is absolutely wonderful! If you haven’t made this, DO! Will be a regular at my house from now on plus in my basket of Xmas goodies for gift giving! Thanks so much for the recipe!
Becca says
September 18, 2014 at 8:58 pmI made this today. I was skeptical about the 2 teaspoons of salt listed in the recipe, but I forged ahead. Unfortunately, the bread was dreadful—-so salty—and I had to throw it away.
I went back and checked the Like Mother Like Daughter website where the recipe originated, and they use 1/2 teaspoon salt.
I suspect that the 2 teaspoons of salt is a typo. So—for anyone who makes this bread in the future—be sure and only use 1/2 teaspoon of salt.
Echo says
September 19, 2014 at 4:02 pmI am so sorry! That was a typo on my part and I apologize! Thank you so much for letting me know so I could correct it!
EllenW says
March 19, 2015 at 8:38 pmI found this recipe last summer when I had a ton of zucchini to use up. It truly is the best bread of any type I’ve ever made. Time to pull out a loaf from the freezer I think. 🙂