Description
Lemon Zucchini Bread is a delightful fusion of tangy lemon and fresh zucchini that results in a moist, flavorful loaf perfect for any occasion. This quick bread is not only easy to make but also ideal for using up excess garden zucchini. With its soft texture and zesty flavor, it’s sure to become a favorite among both kids and adults. Enjoy it as a snack, for breakfast, or as a sweet treat at brunch gatherings. You can even dress it up with a light glaze or serve it warm with butter for an extra indulgent experience.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 large eggs
- 1 cup granulated sugar
- ½ cup canola oil
- ½ cup buttermilk
- Zest and juice of 1 lemon
- 1 cup shredded zucchini
Instructions
- Preheat your oven to 350°F (175°C) and prepare mini loaf pans with cooking spray.
- In one bowl, whisk together flour, baking powder, and salt. In another bowl, mix eggs and sugar until blended; add oil, buttermilk, lemon zest, and juice.
- Combine the wet and dry ingredients gently; fold in shredded zucchini.
- Divide batter into prepared pans and bake for about 35 minutes or until a toothpick comes out clean.
- Cool before glazing with a mixture of powdered sugar and lemon juice.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (50g)
- Calories: 170
- Sugar: 10g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 0.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg