Lemon Zucchini Bread with Glaze
This moist, citrusy lemon zucchini bread is bursting with fresh flavor, enhanced by a sweet lemon glaze. It's the perfect blend of summer brightness and classic comfort, made with fresh zucchini and pantry staples.
Equipment
- Oven
- Mixing bowls
- Whisk
- Loaf pan (9x5-inch)
- Wire Rack
- Grater
- Zester
Ingredients
Zucchini Bread Base
- 2 cups cake flour or all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 2 eggs
- 1/2 cup canola or vegetable oil
- 1 cup sugar
- 1/2 cup buttermilk
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest
- 1 cup grated zucchini gently squeezed to remove excess water
Lemon Glaze
- 1 cup powdered sugar
- 1-2 tbsp milk
- 1 tbsp lemon juice
Instructions
- Preheat oven to 350°F (175°C) and grease or line a 9x5-inch loaf pan with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt until well combined.
- In a large bowl, whisk together eggs, oil, and sugar until smooth. Stir in buttermilk, lemon juice, and lemon zest.
- Fold in the grated zucchini gently, distributing it evenly.
- Add dry ingredients to the wet mixture, stirring just until combined. Do not overmix.
- Pour batter into the prepared loaf pan and smooth the top.
- Bake for 50–60 minutes or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the glaze, whisk together powdered sugar, lemon juice, and enough milk to reach a pourable consistency.
- Drizzle glaze over the cooled loaf before serving.
Notes
For best results, use fresh zucchini and don't skip squeezing out moisture. For extra lemon flavor, add a drop of lemon extract or double the zest.