Description
Lemon zucchini heaven bread brings together tangy citrus and garden-fresh zucchini in a delightful quick bread. Moist crumb and bright flavors make this simple recipe a perfect companion for morning coffee or afternoon tea.
Ingredients
Scale
Main Ingredients:
- 1 cup grated zucchini
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup buttermilk
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Flavoring and Glaze Ingredients:
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- Juice of 1 lemon
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- Zest of 1 lemon
Instructions
- Preheat the oven to 350°F (175°C) and thoroughly coat a 9×5 inch loaf pan with grease and flour to prevent sticking.
- In a medium mixing bowl, thoroughly combine flour, baking powder, baking soda, and salt using a whisk to ensure even distribution of dry ingredients.
- Using an electric mixer, blend eggs, vegetable oil, and granulated sugar until the mixture becomes smooth and slightly frothy.
- Incorporate buttermilk, vanilla extract, freshly grated zucchini, bright lemon zest, and tangy lemon juice into the egg mixture, stirring until all components are well integrated.
- Gradually fold the dry ingredient mixture into the wet ingredients, stirring gently to maintain a light, airy texture. Mix only until ingredients are just combined to avoid overworking the batter.
- Transfer the batter into the prepared loaf pan, ensuring even distribution. Bake for 50-55 minutes, or until a toothpick inserted into the center emerges clean and dry.
- Allow the bread to rest in the pan for 10 minutes, then carefully transfer to a wire cooling rack to bring to room temperature.
- Create a glossy lemon glaze by whisking powdered sugar with fresh lemon juice and zest until achieving a smooth, pourable consistency.
- Once the bread has completely cooled, drizzle the lemon glaze over the top, allowing it to set and create a delicate, sweet finish before slicing.
Notes
- Squeeze out excess moisture from grated zucchini using a clean kitchen towel to prevent soggy bread and ensure a perfect texture.
- Substitute vegetable oil with applesauce or Greek yogurt for a lighter, lower-fat version that maintains moisture and tenderness.
- Toast chopped nuts like walnuts or pecans before adding to the batter for an enhanced nutty flavor and extra crunch that complements the zesty lemon.
- Transform this bread into muffins by reducing baking time to 18-22 minutes and using a standard muffin tin for quick, portable breakfast or snack options.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 218
- Sugar: 18 g
- Sodium: 130 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 50 mg