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Lemon Zucchini Bread with Lemon Glaze
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Lemon Zucchini Bread with Lemon Glaze

Course Breads and Muffins
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 1 loaf
Author Pam - For the Love of Cooking

Equipment

  • Loaf pan
  • Wire Cooling Rack

Ingredients

Lemon Zucchini Bread:

  • 2 cups flour
  • 2 tsp baking powder
  • ½ tsp salt
  • 2 eggs beaten
  • ½ cup coconut oil melted
  • ⅔ cup sugar
  • ½ cup buttermilk
  • 2 tbsp fresh lemon juice
  • Zest of 1 lemon
  • 1 cup zucchini grated

Lemon Glaze:

  • 1 cup powdered sugar
  • 4-5 tsp fresh lemon juice
  • Zest from 1 lemon
  • 1 to 2 tsp of milk as needed to thin glaze

Instructions

  • Preheat the oven to 350 degrees. Coat a loaf pan with coconut oil spray.
  • Whisk together the flour, baking powder, and salt until well combined.
  • Whisk the beaten eggs with the sugar and melted coconut oil until well combined. Add the buttermilk, lemon zest, and lemon juice, then whisk very well.
  • Add the zucchini and mix until evenly combined.
  • Slowly add the flour mixture to the egg mixture until just combined.
  • Pour into the loaf pan and gently tap it on the counter to remove any air bubbles.
  • Place into the oven and bake for 40-45 minutes or until a tester inserted into the center comes out clean.
  • Remove from the oven and let rest for 10 minutes, then remove the bread from the loaf pan and place it on a wire cooling rack until cooled completely.
  • Make the glaze by combining the powdered sugar, lemon juice, lemon zest, and milk until smooth, creamy, and at the desired consistency.
  • Place some parchment paper under the wire cooling rack with the zucchini bread on it.
  • Drizzle the lemon glaze over the top of the loaf until evenly coated.
  • Let the glaze set, then slice and serve. Enjoy!