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Best Lemon Zucchini Bread – Alrightwithme Recipe

Best Lemon Zucchini Bread - Alrightwithme Recipe
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★★★★★

4.9 from 29 reviews

This Best Lemon Zucchini Bread recipe features moist, tender mini loaves bursting with fresh lemon flavor and tender zucchini. The bread is perfectly balanced with a tangy lemon glaze, making it ideal for gifting or as a delightful treat. Easy to prepare and baked to a soft crumb, this lemon zucchini bread is a fresh twist on a classic comforting quick bread.

Ingredients

Scale

For the Loaf Batter:

  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp fine salt
  • 2 large eggs
  • 1 cup white sugar
  • 1/2 cup canola oil or vegetable oil
  • 1/2 cup buttermilk
  • Grated zest from 1 lemon
  • 2 tbsp freshly squeezed lemon juice (from 1 large lemon)
  • 1 cup zucchini, shredded

For the Glaze:

  • 1 cup confectioners’ sugar
  • Juice of 1 lemon

Instructions

  1. Prepare the Baking Pans and Preheat the Oven: Preheat your oven to 350℉ (175℃). Spray four mini loaf pans (6″ x 3½”) thoroughly with cooking spray to ensure easy release, or use one large 9″ x 5″ loaf pan if preferred. Mini loaves bake with a tender crumb and are perfect for gifting.
  2. Mix the Dry Ingredients: In a small bowl, whisk together 2 cups all-purpose flour, 2 tsp baking powder, and 1/2 tsp fine salt until fully combined. Set aside to ensure even distribution of leaveners and salt.
  3. Prepare the Wet Ingredients: In a large bowl or stand mixer, beat 2 large eggs on medium-high speed for about 30 seconds. Add 1 cup white sugar and 1/2 cup canola or vegetable oil, beating on medium speed until the mixture becomes pale and fluffy (about 1–2 minutes). Next, add 1/2 cup buttermilk, grated zest from 1 lemon, and 2 tbsp fresh lemon juice. Blend just until combined, being careful not to overmix.
  4. Combine Wet and Dry Ingredients with Zucchini: Add the dry ingredients to the wet ingredients along with 1 cup shredded zucchini. Gently fold together with a spatula or on low mixer speed until no streaks of flour remain. Avoid overmixing to maintain tender bread. For best texture, squeeze excess moisture from zucchini using a paper towel before adding.
  5. Transfer Batter and Bake: Divide batter evenly among prepared mini loaf pans or pour it all into the large loaf pan. Bake mini loaves for 30–34 minutes or a large loaf for 45–50 minutes. The bread is ready when it springs back gently to the touch and a toothpick inserted in the center comes out clean or with a few moist crumbs. Rotate pans halfway through baking for even browning.
  6. Cool the Loaves: Let the loaves cool in their pans for about 15 minutes. Run a thin knife around the edges if needed and remove from pans. Transfer to a wire rack to cool completely before glazing. This helps set the crumb and makes handling easier.
  7. Make and Drizzle Lemon Glaze: In a small bowl, whisk together 1 cup confectioners’ sugar and the juice of 1 lemon until smooth and pourable. Adjust consistency by adding more lemon juice or sugar as needed. Once loaves are fully cooled, drizzle the glaze evenly over each loaf using a fork or a small piping bag made from a Ziploc with the corner snipped. Optionally, sprinkle additional fresh lemon zest on top for extra zing.

Notes

  • For best texture, squeeze excess moisture from shredded zucchini before adding to batter.
  • You can bake the bread as four mini loaves or a single large loaf depending on your preference.
  • Rotate pans halfway through baking to promote even browning.
  • Allow the loaves to cool completely before glazing to prevent the glaze from melting off.
  • Add extra lemon zest on top of the glaze for added brightness and presentation.
  • This bread can be stored at room temperature in an airtight container for 2-3 days or refrigerated for up to a week.
  • To make it dairy-free, substitute buttermilk with a mixture of plant-based milk and 1 tbsp vinegar or lemon juice.

Nutrition

Keywords: lemon zucchini bread, lemon bread, zucchini bread, quick bread, lemon glaze, mini loaves, moist zucchini bread

Find it online: https://yumwithmia.com/best-lemon-zucchini-bread-alrightwithme-recipe/