Yeah, I know, it’s weird. We have regular zucchini bread. We have chocolate zucchini bread (seriously, it’s awesome!). We have snickerdoodle zucchini bread. But lemon zucchini bread?? Color me intrigued…
My love affair with lemon is legendary and long-standing. But something about this recipe kind of weirded me out, so I kept passing over it and trying other things. Then I told myself to put my big girl pants on and give it a try.
First, I had to shred zucchini, and anyone who knows me can tell you that I absolutely HATE shredding things—mostly because I usually end up shredding my fingers too. But I survived. (Also, you can use a food processor.)
And lemon zest is the best! It’s basically an excuse to make any recipe.
I also decided to make this recipe a little healthier so it would be a good breakfast food (vs. a dessert), so I used way less glaze than the recipe called for.
Preheat the oven to 350 F and spray a 9×5″ loaf pan with non-stick spray.
In a large bowl, stir together the flour, baking powder, sugar, and salt.
In a separate bowl, beat the eggs well, then add the eggs, oil, buttermilk, lemon juice, and lemon zest to the dry ingredients, and mix well (it’ll be pretty thick).
Finally, fold in the shredded zucchini and stir together until it becomes a messy batter, but don’t overmix.
Pour the batter into the prepared loaf pan and bake for 45 minutes, or until a toothpick inserted in the center comes out clean.
Cool the loaf completely. It’s best to tip it out onto a wire rack after it’s cooled in the pan for about 10 minutes.
When the loaf is almost cool, stir together the powdered sugar and lemon juice for the glaze.
I used WAY less powdered sugar than the recipe called for, because I wanted this to be healthier.
Drizzle the glaze all over the bread and let it set.
I found this such an interesting take on zucchini bread, and when I had a piece the night I made I wasn’t really quite sure if I loved it.
I mean, I LIKED it—but love? However, the next morning once the crumb had really set and the glaze had really soaked in, I had a piece (or two or three) for breakfast and loved it.
Other delightful lemon dessert recipes:
- The Most Amazing, Moist Lemon-Orange Pound Cake
- Lemon White Chocolate Lava Cakes
- Meyer Lemon Syrup Cake with Jam Swirls
- Lemon Cornstarch Pudding