Best Lemon Zucchini Bread – Alrightwithme
Experience the delightful fusion of fresh lemon and tender zucchini in this Best Lemon Zucchini Bread recipe. This quick bread boasts a moist and fluffy texture, making it an excellent choice for breakfast, snacks, or dessert. Infused with bright citrus notes from fresh lemon zest and juice, each slice offers a perfect balance of sweetness and tanginess. Whether enjoyed plain, with a spread of cream cheese, or transformed into delectable French toast, this lemon zucchini bread is versatile enough to impress any palate. With easy preparation that takes under an hour, it’s ideal for those last-minute gatherings or as a thoughtful gift for friends and family.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Approximately 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 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
- 1 cup shredded zucchini
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a loaf pan.
- In a mixing bowl, whisk together the flour, baking powder, and salt.
- In another bowl, beat the eggs and mix in sugar, oil, buttermilk, lemon zest, and lemon juice until smooth.
- Gradually combine the dry ingredients with the wet ingredients until just mixed; be careful not to overmix.
- Gently fold in the shredded zucchini until evenly distributed.
- Pour the batter into the prepared loaf pan and smooth out the top.
- Bake for about 30 minutes or until a toothpick inserted comes out clean.
- Let cool before transferring to a wire rack; drizzle with a simple lemon glaze if desired.
Nutrition
- Serving Size: 1 slice (60g)
- Calories: 185
- Sugar: 12g
- Sodium: 130mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg