Refreshing Lemon Zucchini Heaven Bread (Print version)
A moist lemon zucchini quick bread with fresh zest, tender crumb, and a sweet-tart lemon glaze.
# Ingredients:
For the loaf
01 -
1 1/2 cups (190 g) all-purpose flour
02 -
1/2 teaspoon baking powder
03 -
1/2 teaspoon baking soda
04 -
1/2 teaspoon fine salt
05 -
2 large eggs, room temperature
06 -
1/2 cup (120 ml) vegetable oil
07 -
3/4 cup (150 g) granulated sugar
08 -
1/2 cup (120 ml) buttermilk
09 -
1 teaspoon vanilla extract
10 -
1 cup (125 g) finely grated zucchini, lightly blotted if very wet
11 -
Zest of 1 large lemon
12 -
2 tablespoons fresh lemon juice
For the lemon glaze
13 -
1 cup (120 g) powdered sugar
14 -
2 tablespoons fresh lemon juice, plus more as needed
15 -
1 teaspoon finely grated lemon zest
# Instructions:
01 -
Preheat the oven to 350 F. Grease a 9x5-inch loaf pan and line it with parchment paper if desired.
02 -
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined.
03 -
In a large bowl, whisk the eggs, oil, sugar, buttermilk, vanilla, lemon zest, and lemon juice until smooth.
04 -
Stir the grated zucchini into the wet mixture. If the zucchini is dripping wet, blot it lightly first, but do not squeeze it dry.
05 -
Add the dry ingredients to the wet ingredients and fold gently until no dry flour remains. Do not beat the batter.
06 -
Spread the batter in the prepared pan. Bake for 50-58 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
07 -
Cool the loaf in the pan for 10 minutes, then transfer it to a wire rack. Let it cool completely before glazing.
08 -
Whisk the powdered sugar, lemon juice, and lemon zest until smooth. Drizzle over the cooled loaf and let the glaze set before slicing.
# Good to know:
01 -
Makes 1 standard loaf, about 10 slices.
02 -
Best flavor after the loaf has cooled for at least 1 hour.
03 -
Store covered at room temperature for up to 3 days or refrigerate for up to 5 days.