Description
A delightful combination of lemon and zucchini in a moist bread, topped with a tangy lemon glaze. Perfect for breakfast or as a sweet treat!
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup vegetable oil
- 3/4 cup granulated sugar
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup grated zucchini
- Zest of 1 lemon
- Juice of 1 lemon
Instructions
- Preheat oven and prepare pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Combine wet ingredients: In a large bowl, beat the eggs, vegetable oil, and granulated sugar until well combined. Add the buttermilk, vanilla extract, grated zucchini, lemon zest, and lemon juice to the egg mixture and mix well.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Bake the bread: Pour the batter into the prepared loaf pan and bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the bread: Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Make the glaze: For the glaze, whisk together the powdered sugar, lemon juice, and lemon zest in a small bowl until smooth.
- Glaze the bread: Drizzle the glaze over the cooled bread and let it set before slicing.
Notes
This bread can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Prep Time: 15 mins
- Cook Time: 55 minutes
- Category: Baking, Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 190
- Sugar: 10g
- Sodium: 130mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg