Lemon Zucchini Bread
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!
Servings: 12
Calories: 266kcal
Equipment
- 9x5 inch loaf pan
Ingredients
- 2 cups 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
- 1 lemon juiced
- 2 Tbsp 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!
Nutrition
Calories: 266kcal | Carbohydrates: 39g | Protein: 4g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 29mg | Sodium: 121mg | Potassium: 173mg | Fiber: 1g | Sugar: 22g | Vitamin A: 86IU | Vitamin C: 8mg | Calcium: 61mg | Iron: 1mg