Description
A moist, citrus-kissed quick bread featuring tender zucchini hidden in every bite, topped with a tangy lemon glaze. Perfect for breakfast or tea time.
Ingredients
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
2 eggs
1 cup sugar
1/2 cup canola oil or substitute vegetable oil
1/2 cup buttermilk
1 large lemon (zest and juice)
1 cup shredded zucchini (squeezed to remove moisture)
1 cup confectioners’ sugar
2-3 tbsp fresh lemon juice for glaze
Instructions
Preheat oven to 350°F (175°C). Spray 4 mini loaf pans with cooking spray. Alternatively use one 9×5″ loaf pan.
Whisk 2 cups all-purpose flour, 2 tsp baking powder, and 1/2 tsp salt in a bowl. Set aside.
Beat 2 eggs on medium-high speed for 30 seconds. Add 1 cup sugar and 1/2 cup canola oil, beating until pale and fluffy.
Mix in 1/2 cup buttermilk, 1 large lemon’s grated zest, and 2 tbsp lemon juice until combined.
Add 1 cup shredded zucchini (squeezed to remove moisture) and the dry ingredients. Fold gently until no flour streaks remain.
Bake for 35 minutes until golden and a toothpick comes out clean. Cool in pans 15 minutes, then unmold and cool completely.
Combine 1 cup confectioners’ sugar with 2-3 tbsp fresh lemon juice (from another lemon) and mix into a smooth glaze. Drizzle over cooled mini loaves.
Notes
Remove excess moisture from zucchini using a clean cloth or towels before adding.
Use freshly grated lemon zest and juice for the brightest flavor.
Mini loaf pans allow for even baking and a better crumb. For a large loaf, baking time may need adjustment.
Store in an airtight container to retain moisture.
- Prep Time: 20
- Cook Time: 35
- Category: Bread recipes
- Method: Baking
- Cuisine: American