Glazed Lemon Zucchini Bread
Glazed lemon zucchini bread is a lightly sweet quick bread perfect for using up your summer squash harvest. With bright lemon flavor and flecks of zucchini throughout, you've got a moist treat that's yummy for breakfast or a light dessert.
Servings: 8 slices
Calories: 455kcal
Ingredients
- 2 cups cake flour*
- 1/2 tsp salt
- 2 tsp. baking powder
- 2 eggs
- 1/2 cup canola oil
- 1 1/3 cups sugar
- 2 tbsp lemon juice
- 1/2 cup buttermilk
- zest of 1 lemon
- 1 cup grated zucchini
- For The Glaze
- 1 cup powdered sugar
- 2 tbsp lemon juice
- 1 tbsp milk
Instructions
- In a bowl, combine the flour, salt, and baking powder. Stir to equally incorporate and set aside.
- Add eggs to the bowl of a mixer and beat well. Continue mixing and in the oil and sugar until evenly combined. Next add in the lemon juice, buttermilk, and zest to the batter and blend until combined completely.
- Gently fold/blend in the zucchini until fully incorporated.
- Add the dry ingredients to the batter and blend together until evenly combined.
- Add the batter into a greased 9×5 loaf pan.
- Bake at 350 degrees for 40-45 minutes, or until done.
- Remove from the oven and allow to cool some. While still warm, make glaze and spoon over the bread. Allow the bread to stand for a bit so that the glaze ‘sets’ before serving.
Notes
- You don't have to peel the zucchini prior to grating it,
- I highly recommend using a box grater to grate the zucchini.
- Don't squeeze the moisture out of the zucchini. You want all the extra moisture in the bread so it isn't dry.
Nutrition
Calories: 455kcal | Carbohydrates: 73g | Protein: 6g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 43mg | Sodium: 181mg | Potassium: 243mg | Fiber: 1g | Sugar: 49g | Vitamin A: 119IU | Vitamin C: 6mg | Calcium: 87mg | Iron: 1mg