Description
Lemon Zucchini Heaven Bread is a moist, sweet loaf bursting with fresh lemon flavor and tender zucchini. This perfect balance of citrusy brightness and subtle vegetable sweetness makes it an irresistible treat for breakfast, dessert, or anytime snack.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 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
- Powdered sugar (quantity not specified, approx. 1 cup)
- Lemon juice (quantity not specified, approx. 2 tablespoons)
- Lemon zest (from 1 lemon)
Instructions
- Preheat oven and prepare pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- Combine wet ingredients: In a large bowl, beat the eggs, vegetable oil, and granulated sugar until well combined. Then add the buttermilk, vanilla extract, grated zucchini, lemon zest, and lemon juice to the mixture and mix until evenly incorporated.
- Combine wet and dry ingredients: Gradually add the dry ingredients into the wet ingredients, mixing gently just until combined to avoid over-mixing and maintain a tender crumb.
- Bake the bread: Pour the batter into the prepared loaf pan. Bake in the preheated oven for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Cool the bread: Remove the bread from the oven and allow it to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
- Make the glaze: In a small bowl, whisk together powdered sugar, lemon juice, and lemon zest until smooth. Use approximate measurements: about 1 cup powdered sugar and 2 tablespoons lemon juice.
- Glaze the bread: Drizzle the lemon glaze over the cooled bread evenly. Allow the glaze to set before slicing and serving to enhance the zest and sweetness.
Notes
- For best results, use fresh zucchini and freshly grated lemon zest for a brighter flavor.
- If buttermilk is unavailable, substitute with 1/2 cup milk plus 1/2 tablespoon lemon juice or vinegar as a DIY buttermilk alternative.
- Make sure to not overmix the batter to keep the bread tender and moist.
- The glaze quantity can be adjusted to preferred sweetness and tartness.
- Store leftover bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
