Wednesday, July 19, 2017

Lemon Zucchini Bread

Looking for a way to use up some of your summer zucchini?  This recipe is wonderful and easy to do.  I didn't have all of the ingredients as the recipe called for so I used what I had available and it turned out great!  Tasty and full of natural lemon flavor great for breakfast or with coffee or tea as dessert.  Other than seeing a few green specks you would never know you had grated zucchini in this great bread.  No yeast involved!

FYI:  I found this recipe on a blog called Lil' Luna.  She (Krystin) is a stay at home mom who shares wonderful recipes, like this amazing lemon zucchini bread.  Thank you Krystin. Please check out her blog for more easy bread recipes.
Lil' Luna 


  • 2 cups cake flour ( I used regular presifted flour) 
  • 1/2 tsp. salt
  • 2 tsp. baking powder
  • 2 eggs
  • 1/2 cup canola oil
  • 1 1/3 cups sugar ( I used I cup)
  • 2 TB lemon juice
  • 1/2 cup buttermilk (made my own by added 1 tsp. vinegar to regular milk)
  • zest of 1 lemon
  • 1 cup grated zucchini
Note:  Buttermilk substitution 1 tsp. per 1/2 cup of white vinegar or lemon juice into milk and let set for a few minutes.  It works!
  • Glaze ingredients:
  • 1 cup powdered sugar
  • 2 TB lemon juice
  • 1+ TB milk
  1. Mix flour, salt and baking powder in a medium bowl and set aside.
  2. In a large bowl, beat eggs with oil and sugar until blended.  Add lemon juice, buttermilk, lemon zest to this mixture and blend all together.
  3. Fold in zucchini until it is mixed well.
  4. Add dry mixture to the wet mixture and blend on low speed with electric mixer until all is well combined..
  5. Pour batter into greased 9x5 loaf pan.
  6. Bake at 350 for 40-45 minutes or more.  Mine took longer to bake
  7. While still warm, make glaze and spoon over the bread. Let the glaze set up before cutting and serving.

Post a Comment