Description
A delightful twist on traditional quick bread marrying zucchini earthiness with a citrusy lemon tang.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- ½ cup vegetable oil
- ¾ cup granulated sugar
- ½ cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup grated zucchini
- Zest of 1 lemon
- Juice of 1 lemon
- 1 cup powdered sugar (for glaze)
- 2 tablespoons lemon juice (for glaze)
- Zest of 1 lemon (for glaze)
Instructions
- Preheat your oven to 350°F. Grease and flour a 9×5 inch loaf pan or line with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large mixing bowl, beat eggs, vegetable oil, and sugar until well combined.
- Add buttermilk, vanilla extract, grated zucchini, lemon zest, and lemon juice to the mixture and stir until well mixed.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until combined.
- Pour the batter into the prepared loaf pan and bake for 50-55 minutes. Check with a toothpick for doneness.
- Cool the bread in the pan for 10 minutes before transferring to a wire rack.
- Combine powdered sugar, lemon juice, and lemon zest for the glaze. Drizzle over cooled bread.
Notes
For a creamier texture, alternate using Greek yogurt in place of buttermilk. Store bread wrapped in plastic at room temperature for up to four days.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Breakfast
Nutrition
- Calories: 220 kcal
- Sodium: 150 mg
- Protein: 3 g