Lemon Zucchini Bread
Sunshine in Every Slice: The Delightful Lemon Zucchini Bread
If you haven’t ever heard of Kristyn Merkley @lillunakristyn – I promise you will not regret checking her out. She made this bread & we instantly fell in love. Imagine a moist and tender bread, subtly sweet and infused with the bright, zesty flavor of lemon, dotted with flecks of green from fresh zucchini. This Lemon Zucchini Bread is a delightful twist on a classic, offering a burst of citrusy sunshine in every single bite.
This recipe beautifully balances the subtle sweetness of the bread with the refreshing tang of lemon. The grated zucchini adds moisture and a delicate texture without overpowering the flavor. Whether enjoyed for breakfast, as a midday snack, or a light dessert, this Lemon Zucchini Bread is a versatile treat that’s easy to make and a joy to eat. Get ready to fill your kitchen with the inviting aroma of citrus and bake up a loaf of pure sunshine!
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 1 loaf 1x
- Category: Bread
Ingredients
- 2 cups cake flour or all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 2 large eggs
- 1/2 c canola oil or vegetable oil
- 1 1/3 c sugar
- 1/2 c buttermilk
- 2 Tbsp lemon juice
- zest of 1 lemon
- 1 c grated zucchini
Glaze
- 1 c powdered sugar, sifted
- 3 Tbsp milk
- 2 Tbsp lemon juice
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan with nonstick cooking spray and set it aside.
- In a medium bowl, whisk together the flour, baking powder, and salt until well combined. Set the dry ingredients aside.
- In a large mixing bowl, use a hand mixer to beat the eggs until light and slightly frothy.
- Add the oil and granulated sugar to the bowl with the eggs and mix well with the hand mixer until smooth and combined.
- Stir in the lemon juice, buttermilk, and lemon zest. Mix until all the wet ingredients are thoroughly combined.
- Prepare the Zucchini: Squeeze the grated zucchini firmly with your hands or place it in a clean kitchen towel and wring out as much excess moisture as possible.
- Incorporate the Zucchini: Gently fold the squeezed zucchini into the wet ingredients until it is evenly distributed throughout the mixture.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing with a spatula or the hand mixer on low speed until just combined. Be careful not to overmix.
- Bake the Bread: Pour the batter evenly into the prepared loaf pan. Bake in the preheated oven for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Prepare the Glaze: While the bread is baking or cooling slightly, whisk together all the glaze ingredients in a small bowl until smooth.
- Glaze the Bread: Once the bread is out of the oven and still warm, spoon the prepared glaze evenly over the top.
- Cool and Serve: Allow the glaze to set for at least 30 minutes before slicing and serving the Lemon Zucchini Bread. Enjoy!
Notes
- FIRST: Go check out Kristyn Merkley’s website at http://www.lilluna.com – SO MANY good recipes!
- We put our loaf pan over a wire rack & poured on the glaze multiple times to get the most out of it.
- Can be stored at room temperature (in a plastic bag or airtight container) for 3-4 days or store in the refrigerator for up to a week.
- This freezes well!
- Wringing out the zucchini is VERY important to get out the excess moisture. To do this – place grated zucchini into a tea towel (into the center) and twist it over the sink. Or place grated zucchini onto a paper towel and press with more paper towels to soak any moisture up.
- Can make these into muffins – use the same recipe but put into 12 muffin tins. Bake at 350F for 17-19 minutes. Makes 12-14 muffins.
Keywords: Bread, Lemon, Zucchini
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