Lemon-Zucchini Loaf with Lemon Glaze

We have more zucchini than I know what to do with. So after making numerous salads, soups, muffins, biscuits, breads and brownies, I really needed a new zucchini recipe to try. When I stumbled upon this recipe on Pinterest I immediately ran into the kitchen and whipped up a loaf.

The recipe and pictures looked so different from the traditional zucchini bread that I am used to making, I was intrigued by what the results would taste like. I barely let the lemon drizzle dry before I was devouring a piece. It tasted even better than I thought it would! Bursting with lemony flavor, this melt in your mouth lemon-zucchini loaf will leave you begging for more!

Lemon-Zucchini Loaf with Lemon Glaze

A lemony spin on the classic zucchini bread!

Yield: One 9×5″ loaf

Prep Time: 15 minutes

Cook Time: 55 minutes


For the Loaf:
1 cup grated zucchini (leave the skin on and use the small holes of the grater)
2 cups unbleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup sugar
2 large eggs
1/2 cup canola oil
1/2 teaspoon pure vanilla extract
1/2 cup buttermilk
Juice of 1 lemon (about 2 tablespoons lemon juice)
2 teaspoons grated lemon zest (about one lemon)

For the Lemon Glaze:
1 cups confectioners’ sugar, sifted
2 to 3 tablespoons fresh lemon juice


Preheat the oven to 350 degrees F. Grease bottom and sides of one 9 x 5-inch loaf pan; dust with flour, tapping out excess.
Place the freshly grated zucchini in a fine mesh strainer over a bowl to drain excess liquid while you prepare the rest of the ingredients.
In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat together the sugar and eggs until smooth, about a minute. Add the oil, vanilla extract, buttermilk, lemon juice and lemon zest and beat until smooth, about 30 seconds. With a rubber spatula, fold in the shredded zucchini. Add the flour to the zucchini mixture in 3 additions, stirring until just combined after each addition.
Pour the batter into the prepared pan and bake 45 to 55 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Let cool in the pan for 10 minutes before removing loaf to cool completely on a wire rack on top of a baking sheet.
To make the lemon glaze, in a small bowl, whisk together the confectioners’ sugar and 2-3 tablespoons of the lemon juice. The mixture should be thick but pourable. Add up to another tablespoon of lemon juice if the mixture is too stiff. Pour the lemon glaze over the top of each loaf and let it drip down the sides. Let the lemon glaze harden, about 15 minutes, before serving.

Source: adapted from Nancy Creative


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