Lemon Zucchini Bread is a perfect way to use up zucchini. Buttermilk makes this bread so moist and cake-like. Loaded with zucchini, fresh lemon juice, and lemon zest. Bakes up perfectly each and every time!
LEMON ZUCCHINI BREAD
This lemon zucchini bread is one of those recipes that I wish everyone would make. I kind of want to make a bunch and send them to you all because it is so yummy.
I love quick breads but they can be tricky. Some don’t bake properly, rise properly, the texture is off, and lots just end up sinking down in the middle after you pull it out of the oven.
This one will not do that. It literally bakes up perfectly each and every time.
Lemon + zucchini is pretty much meant to be together. The light, fresh taste of the fresh lemon with the summertime staple zucchini.
The addition of the buttermilk makes the bread so soft, almost a cake-like texture but in a quick bread.
MY TIPS FOR MAKING ZUCCHINI BREAD WITH LEMON
- Use FRESH LEMONS! Please 🙂 You will need 2 lemons for this recipe and fresh will make a big difference in the taste.
- When you zest the lemon be sure to only zest the very top layer of the lemon. If you zest too deeply into the skin it gets very bitter. Use a citrus zester or the fine side of a cheese grater.
- Do not substitute the buttermilk with regular milk. If you don’t have buttermilk try using vinegar + milk to make buttermilk. For 1/2 cup buttermilk you will need 1/2 tablespoon white vinegar + 1/2 cup milk. Let it sit for 5 minutes to sour.
- If you want less lemon flavor use heavy cream or milk for the glaze in place of the lemon juice.
- This recipe can be made in mini loaf pans OR a large 9×5 loaf pan. I prefer the cute mini loafs so that’s what I usually end up doing.
- Drizzle the glaze over the bread with a fork or you can put the glaze inside a Ziploc bag, cut the corner and then drizzle it that way.
Whenever I make this I always have good intentions of sharing with friends, family, and maybe a neighbor. It has yet to happen. My family devours this stuff before I even get the chance to share.
I hope you love it as much as we do!
TRY THESE OTHER QUICK BREAD RECIPES
Lemon Zucchini Bread
Ingredients
Lemon Zucchini Bread
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup granulated sugar
- 1/2 cup canola or vegetable oil
- 1/2 cup buttermilk
- zest of 1 lemon
- 2 tablespoons fresh lemon juice (about 1 lemon)
- 1 cup grated zucchini (peeled or unpeeled)
Lemon Glaze
- 1 cup powdered sugar
- juice of 1 lemon
Instructions
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Heat oven to 350 degrees. Spray 4 mini loaf pans (6"x3 1/2") well with cooking spray. You can also use a 9x5 loaf pan.
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In a small bowl combine the flour, baking powder, and salt. Stir with a whisk to break up any clumps. Set aside.
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In a large bowl with a hand blender, or a bowl of a stand mixer, beat the eggs for 30 seconds. Add the sugar and oil and beat together until well combined. About 1 minute until it looks "fluffy" and pale in color.
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Add buttermilk, lemon zest, and lemon juice. Blend together until mixed in.
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Add the shredded zucchini and the bowl of dry ingredients into the wet mixture, and stir gently with a spatula or wooden spoon just until combined and no flour pockets remain.
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Evenly divide the batter between the 4 mini loaf pans (or 9x5). Cook the mini loaf pans for 30-34 minutes and the 9x5 loaf pan for 40-45 minutes. The bread will look done and when gently pressed with a finger will spring back, a toothpick inserted in the middle will also come out clean.
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Let cool for 10 minutes in the loaf pan and then remove the bread to a cooling rack to cool complete.
Lemon Glaze
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Mix together the powdered sugar and lemon juice with a fork until combined and it's the consistency you want. Add more lemon juice (or milk) if it's too thick and if it gets too runny, add a little bit of powdered sugar. Drizzle the glaze over the bread with a fork or put the glaze into a Ziploc bag and cut the corner.
Recipe Notes
I prefer the zucchini peeled so that's what I do, you can also just shred it with the peel on too.
You will need 2 fresh lemons for this recipe.
If you want less lemon flavor then use milk in the glaze recipe instead of the lemon juice.
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