Thanks to NancyCreative for this really awesome recipe. It is just in time for the summer zucchini season when you know you will soon be overwhelmed. What is better than a quick dessert to use up those ever bearing zucchini.
Lemon Zucchini Bread
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 eggs
- 1/2 cup canola oil
- 2/3 cup sugar
- 1/2 cup buttermilk
- Juice of 1 lemon
- Zest of 1 lemon
- 1 cup grated zucchini
Preheat oven to 35o degrees. Grease and flour a 9×5″ loaf pan; set aside.
In large bowl, blend flour, baking powder, and salt; set aside.
In medium bowl, beat 2 eggs well, then add canola oil and sugar, and blend well. Then add the buttermilk, lemon juice, and lemon zest and blend everything well. Fold in zucchini and stir until evenly distributed in mixture.
Add this mixture to the dry ingredients in the large bowl and blend everything together, but don’t overmix.
Pour batter into prepared 9×5″ loaf pan and bake at 350 degrees for 45 minutes, or until toothpick inserted in center comes out clean (if your oven tends to run hot, check the loaf after 40 minutes). Cool in pan 10 minutes, then remove to a wire rack and cool completely. While loaf is cooling, you can make the glaze…
- 1 cup powdered sugar
- Juice of 1 lemon (or 2 Tablespoons lemon juice)
In small bowl, mix powdered sugar and lemon juice until well blended. Spoon glaze over cooled loaf. Let glaze set, then serve.
A love a good lemon cake, I imagine the addition of zucchini makes it more healthy, too? Right? lol.
I bookmarked this one. Thanks for sharing!
thanks for the bookmark! 🙂
This looks unreal, love crazy bread recipes. We made a chocolate chip peanut butter banana nut bread that was just heavenly. Check our blog for the recipe, and thanks for sharing!
I made a very nice banana chocolate walnut cake about a year ago. It was very good too.
beastandbeauty (Mystique) said:
Can’t wait to try this one out…look yummy!
Thanks for all your links to my recipes. I really appreciate it. I hope you enjoyed the lemon zucchini bread. And that you had a lovely weekend.
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I was just looking up a way to use up my zucchini. Going to try this tomorrow!
Melissa Gilinsky said:
Totally amazing. Moist, spongy, fantastic all around. Hope it freezes well because I’m making two. 🙂
I am so glad you liked it!! Unfortunately I am not having a good zucchini year. Hopefully you are having a better one. Thanks for commenting!
I tried it today and the bread turned out gummy in the center. Any suggestions? Did you have to drain the zucchini prior to adding it to the bread?
You could do a couple of things…
1) Drain the zucchini for a couple of minutes while you prep.
2) Bake the bread for longer.
3) Salt the zucchini to pull off some of the water. Be sure to then reduce the salt in the recipe and to pat it dry with paper towels.
4) Bake in a cake pan instead of a loaf pan, making it thinner and exposing a larger surface to the heat. Be aware this will change your baking time.
Let me know what you do to change the recipe and what works. I am glad you tried the recipe, even though it didn’t work out perfectly.