Description
This recipe transforms garden-fresh zucchini into a bright, tender, and moist loaf, elevated by a generous amount of fresh lemon zest and juice. It features a soft crumb, maintained by buttermilk and oil, and is finished with a simple, tangy citrus glaze. Perfect for a quick breakfast or an afternoon snack, this loaf stays moist for days.
Ingredients
- All-purpose flour
- Baking powder
- Salt
- Large Eggs
- Granulated Sugar
- Vegetable Oil
- Buttermilk
- Fresh lemon zest
- Fresh lemon juice
- Shredded Zucchini
- Powdered sugar
Instructions
- Preheat your oven to 350℉. Spray four mini loaf pans or one 9×5 inch pan with cooking spray.
- In a small bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- In a large bowl, beat the eggs on medium-high speed for about 30 seconds. Add the sugar and oil, then continue beating until the mixture is fluffy and pale.
- Add the buttermilk, fresh lemon zest, and lemon juice to the egg mixture and blend just until combined.
- Add the dry ingredients and the shredded zucchini to the wet mixture. Use a spatula to fold everything together just until no flour streaks remain. Do not overmix.
- Divide the batter evenly among the pans. Bake mini loaves for 30-34 minutes or the large loaf for 45-50 minutes, or until a toothpick inserted comes out clean.
- Let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely. Whisk the powdered sugar and lemon juice together for the glaze and drizzle over the cooled loaves.
Notes
If using a standard 9×5 inch loaf pan, consider lining it with parchment paper, leaving an overhang, to ensure easy removal after baking. Oven temperatures and loaf pan sizes can vary, so start checking for doneness about five minutes earlier than suggested. To ensure a perfect glaze consistency, add the lemon juice slowly to the powdered sugar until you reach a thick but easily drizzled texture. If you store the bread, wait to glaze it until right before serving for the freshest look and texture.
- Prep Time: 15 mins
- Cook Time: 45-50 mins
- Category: Quick Bread
- Method: Baking
- Cuisine: American