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Ingredients:
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1/2 cup vegetable oil
3/4 cup granulated sugar
1/2 cup buttermilk
1 teaspoon vanilla extract
1 cup grated zucchini
Zest of 1 lemon
Juice of 1 lemon
For the Glaze:
1 cup powdered sugar
2 tablespoons lemon juice
Zest of 1 lemon
Directions:
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Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
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In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
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In a large bowl, beat the eggs, vegetable oil, and granulated sugar until well combined.
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Add the buttermilk, vanilla extract, grated zucchini, lemon zest, and lemon juice to the egg mixture and mix well.
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Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
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Pour the batter into the prepared loaf pan and bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
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Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
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For the glaze, whisk together the powdered sugar, lemon juice, and lemon zest in a small bowl until smooth.
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Drizzle the glaze over the cooled bread and let it set before slicing.
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Prep Time: 15 minutes | Cooking Time: 55 minutes | Total Time: 1 hour 10 minutes
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Kcal: 280 kcal | Servings: 10 slices