Description
Lemon Zucchini Heaven Bread is a moist and flavorful quick bread that combines the subtle sweetness of zucchini with a bright lemon zest and juice infusion. This easy-to-make loaf is perfect for breakfast, a snack, or a light dessert. Enhanced with a zesty lemon glaze, it offers a delightful balance of sweet and tangy in every bite.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 2 large eggs
- 1/2 cup vegetable oil
- 3/4 cup granulated sugar
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup grated zucchini
- Zest of 1 lemon
- Juice of 1 lemon
Glaze Ingredients
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
Instructions
- Preheat oven and prepare pan. Preheat your oven to 350°F (175°C). Grease and lightly flour a 9×5 inch loaf pan to prevent sticking.
- Mix dry ingredients. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined. Set this mixture aside.
- Combine wet ingredients. In a large bowl, beat the eggs, vegetable oil, and granulated sugar until the mixture is smooth and thoroughly combined. Then add the buttermilk, vanilla extract, grated zucchini, lemon zest, and lemon juice. Mix well until all ingredients are evenly distributed.
- Combine wet and dry ingredients. Gradually add the dry ingredient mixture to the wet ingredients, stirring gently and mixing just until combined. Be careful not to overmix to keep the bread tender.
- Bake the bread. Pour the batter into the prepared loaf pan. Bake in the preheated oven for 50 to 55 minutes, or until a toothpick inserted into the center of the bread comes out clean, indicating it is fully cooked.
- Cool the bread. Remove the bread from the oven and allow it to cool in the pan for about 10 minutes. Then transfer the loaf onto a wire rack and let it cool completely to room temperature before glazing.
- Make the glaze. In a small bowl, whisk together powdered sugar, lemon juice, and lemon zest until you achieve a smooth, pourable consistency.
- Glaze the bread. Drizzle the lemon glaze evenly over the cooled bread. Allow the glaze to set for a few minutes before slicing and serving.
Notes
- For best results, grate zucchini finely and squeeze out excess moisture to avoid soggy bread.
- You can substitute buttermilk with milk mixed with 1 tablespoon lemon juice or vinegar, left to sit for 5 minutes.
- Store the bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- This bread freezes well; wrap tightly in plastic wrap and foil before freezing.
- Ensure the bread is fully cool before applying the glaze to prevent melting.
