Lilly likes the classics, but she also likes to add a little twist to them. And nothing adds a twist like lemon! Lilly’s Lemon Zucchini Bread is basically doing a dance in celebration of the summer, with the mild sweetness of the zucchini and the sunny flavor of the lemon coming together to make a sensational seasonal dessert! It’s tender, it’s cheery, and it has a silky lemon glaze coating its top! We’ve got to thank Lilly for this one; Lilly’s Lemon Zucchini Bread will change how you look at zucchini from now on!
Ingredients
For the bread:
- 2 cups cake flour or all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup canola oil or vegetable oil
- 1 1/3 cups sugar
- 2 tablespoons lemon juice
- 1/2 cup buttermilk
- 1 lemon zested
- 1 cup zucchini, grated and drained
For the glaze:
- 1 cup powdered sugar, sifted
- 3 tablespoons milk
- 2 tablespoons lemon juice
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Grease two 9×5-inch loaf pans with cooking spray.
Step 3 –In a medium bowl, whisk the flour, the baking powder, and the salt together.
Step 4 –In a large mixing bowl, beat the eggs with a hand mixer.
Step 5 –Add the oil and the sugar to the beaten eggs and mix until well-combined.
Step 6 –Add 2 tablespoons of the lemon juice, the buttermilk, and the lemon zest to the egg mixture and blend it all together.
Step 7 –Fold the zucchini into the wet ingredients mixture.
Step 8 –Add the dry ingredients to the wet ingredients mixture and mix until fully combined.
Step 9 –Pour the batter evenly into the prepared loaf pans.
Step 10 –Bake until a toothpick inserted into the center comes out with only a few moist crumbs clinging to it, about 50 minutes-1 hour.
Step 11 –Stir the powdered sugar, the milk, and the remaining lemon juice together in a small bowl.
Step 12 –Spoon the glaze over the bread while it is still warm.
Step 13 –Let the glaze set for at least 30 minutes.
Step 14 –Slice and serve.
