Description
Lemon Zucchini Heaven Bread is a moist and flavorful sweet bread that combines the freshness of lemon with the subtle earthiness of grated zucchini. Perfectly tender and lightly sweetened, this easy-to-make loaf is enhanced by a tangy lemon glaze that adds a delightful finishing touch. Ideal for breakfast, dessert, or a cozy snack, it captivates with its wonderful texture and bright citrus notes.
Ingredients
Scale
Bread Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 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
- 1/2 cup powdered sugar
- 1 tablespoon lemon juice
- Zest of 1 lemon
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan to ensure the bread doesn’t stick during baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside for later use.
- Combine Wet Ingredients: In a large bowl, beat together the eggs, vegetable oil, and granulated sugar until the mixture is smooth and well combined. Then add the buttermilk, vanilla extract, grated zucchini, lemon zest, and lemon juice, mixing thoroughly to incorporate all flavors.
- Incorporate Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, folding gently and mixing just until all components are combined, taking care not to overmix for a tender crumb.
- Fill Pan and Bake: Pour the batter into the prepared loaf pan, smoothing the top. Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean, indicating the bread is fully cooked.
- Cool Bread: Remove the bread from the oven and allow it to cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely to room temperature for best texture before glazing.
- Prepare Glaze: In a small bowl, whisk together powdered sugar, lemon juice, and lemon zest until the glaze is smooth and free of lumps.
- Glaze and Serve: Drizzle the lemon glaze evenly over the cooled bread. Let the glaze set for a few minutes before slicing and serving to enjoy the perfect balance of sweetness and citrus zest.
Notes
- Grated zucchini should be gently squeezed if very watery to avoid excess moisture in the batter.
- You can substitute buttermilk with a mixture of milk and lemon juice if buttermilk is unavailable.
- For an extra burst of lemon flavor, add a teaspoon of lemon extract to the batter.
- This bread keeps well at room temperature for up to 3 days when wrapped in plastic wrap.
- To make ahead, you can bake the bread and glaze it the next day; store in an airtight container.
