Lemon Zucchini Bread

Zucchini bread but make it SUMMER, you know? Like, I love a classic zucchini loaf as much as the next human, but when summerzucchini is abundant and lemons are flowing, whyyyyy are we not brightening things up with a serious, zesty punch?! This one is ultra moist, lightly sweet and absolutely LOADED with lemon zest.

Then there’s the glaze. Oh, the glaze. Three simple ingredients. Pourable. Drippy. Tart. An actual must. Mini loaf situation somehow mean that you are encouraged to give one half away! Or keep both. I will not tell.

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How to Prep Zucchini for Baking

Step 1: Prepare (wash and trim the ends – then chop the ends off – do quickly under cold rinsing water so you do not ‘break’ the coating of each) and remove the two ends.

Step 2: Shred on medium holes of the grater until you have a packed cup (can do it in a food processor if in a rush, but I like doing it slowly on the grater – oddly therapeutic!).

Step 3: SQUEEZE THE MOISTURE OUT! Wrap it in a clean tea towel and Wring Hard. This is where it goes well! Take it to an area that is clean, then let that water drip and drain – the amounts are pretty incredible, trust me!

Step 4: Then add a cup of your dry squeezed courgettes back to the cake mixture and fold in thoroughly.

This step should take less than six minutes and it really does makes the difference for the best cake!

Storing Your Lemon Zucchini Bread

• Room temp: Store in an airtight container for up to 3 days (glaze will remain fully intact and cake crumb will remain soft)
• Fridge: Tightly wrapped-up to 1 week (the cake remains moist and the lemon flavour matures)
• Freeze: Frozen (with no glaze) wrapped tightly in plastic wrap + tin foil up to 3 months. Thaw at room temp, then glaze as usual.
• Stack wisely: Ensure parchment paper is placed in-between layers so your glaze does not stick.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2300-2500
• Protein: 25-30 g
• Fat: 70-80 g
• Carbohydrates: 400-430 g

Ingredients

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

Step 1: Heat Oven and Grease Pans

Spray loaf pans generously with cooking spray (I used 4 – 6″x 3½” mini loaf pans) so that loaves come out smoothly after baking.

Alternatively use 1 (9″x 5″) loaf pan if preferred (Like I did in the instructions).

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Step 2: Whisk the Dry Ingredients

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp fine salt

Whisk together the all-purpose flour, baking powder and fine salt in a small bowl. This is basically so the leaveners & salt are evenly distributed.

Then leave this on the side.

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Step 3: Beat the Wet Ingredients

• 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)

Whisk the eggs in a large bowl or food processor at medium speed for ± about thirty seconds; gradually add the sugar and then canola or vegetable oil.

Continue whisking at medium speed until mixture is light and fluffy (± around one-two minutes).

Stir in the butter milk, fine lemon zest and two tbs. of the lemon juice. Do not overmix.

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Step 4: Fold Batter and Shredded Zucchini

• dry ingredients (from Step 2)
• wet ingredients (from Step 3)
• 1 cup zucchini, shredded

Add the flour to the wet ingredients along with the shredded zucchini. Slowly mix until NO dry spots of sugar are left.

Careful not to over-mix, this can lead to chewy bread.

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Step 5: Portion Batter and Bake

• lemon zucchini batter (from Step 4)

Divide batter evenly among 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 or until the bread, gently pressed, springs back and golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs.

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Step 6: Cool Fully on Wire Racks & Prepare Glaze

Let the loaves cool in the pans for about 15 minutes. Run a thin knife around edges if needed. Invert from pans.

Transfer to wire rack to cool completely before glazing.

Glaze; In a small bowl, whisk together the confectioner’s sugar and 1 lemon until smooth and pourable.

Add a squirt more of lemon juice or sugar to adjust the thickness.

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Step 7: Finish with Lemon Glaze

• 1 cup confectioners’ sugar
• juice of 1 lemon

Drizzle over the cooled loaves with a fork or transfer to a Ziploc bag (corner snipped).

Let stand a few minutes for the glaze to firm up before the bread can be slice and served.

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