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Lemon Zucchini Bread Recipe

Print Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 2 cups shredded zucchini (about 1 medium, 8 oz)
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine sea salt
  • 2 tsp lemon zest
  • 2 large eggs, at room temperature
  • 3/4 cup granulated sugar
  • 1/3 cup vegetable oil
  • 1/4 cup buttermilk
  • 2 tbsp fresh lemon juice
  • 1/2 cup powdered sugar
  • 1 to 2 tbsp fresh lemon juice (for glaze)

Method
 

  1. Preheat oven to 350°F (175°C) and grease an 8.5x4.5-inch loaf pan. Grate zucchini, wrap in a towel, and squeeze firmly for about 1 minute until dry and fluffy.
  2. Whisk flour, baking powder, baking soda, salt, and lemon zest together in a large bowl.
  3. Beat eggs, sugar, and oil until pale and slightly thickened, about 1 minute. Whisk in buttermilk and lemon juice.
  4. Add wet mixture and zucchini to dry ingredients; fold just until no streaks of flour remain.
  5. Pour batter into pan and bake until golden and a toothpick comes out clean, 50 to 55 minutes. Cool in pan 10 minutes, then transfer to wire rack to cool completely.
  6. Whisk powdered sugar with 1 to 2 tablespoons lemon juice for a thick, pourable glaze. Drizzle over cooled loaf, let set 15 minutes, then slice and serve.

Notes

The squeeze step is the key to a tender, non-soggy loaf—don’t skip it. This bread tastes even better the next day after the lemon flavor settles into the crumb.