Ingredients
Equipment
Method
- Preheat the oven to 350 degrees F. Grease one 5-x-9-inch loaf pan and set aside.
- To make the bread, mix flour, baking powder, and salt in a medium bowl, and set aside.
- In a large mixing bowl, beat eggs with a hand mixer. Then add oil and sugar and mix until well blended. Add buttermilk, lemon juice, and zest and mix.
- Wring out zucchini to remove moisture. Fold the zucchini into wet ingredients.
- Add dry ingredients to the wet ingredients and mix until well combined.
- Pour batter evenly into the prepared loaf pan and bake for 50–60 minutes.
- To make the glaze, stir all ingredients together in a small bowl. Spoon over the bread while still warm. Let the glaze set for at least 30 minutes before cutting and serving.
Notes
- Make Ahead: Place in a large resealable plastic bag and store at room temperature for 3 to 4 days or in the refrigerator for 7 days. This bread also freezes well. Wrap each unglazed loaf in plastic wrap, then place in a resealable plastic freezer bag and freeze for up to 4 months. Thaw at room temperature before warming to your liking.
- Wringing Out Zucchini: For this recipe, it's important to remove excess water from the zucchini so the batter is not too runny. To do that, place grated zucchini on the center of a tea towel, fold up the towel, and wring out by twisting over the sink. This is a great way to prepare grated zucchini for most baked goods.
- Glazed Lemon Zucchini Muffins: To make Lemon Zucchini Muffins, use the recipe above but divide the batter among the wells of a lined 12-cup muffin tin. Fill each well two-thirds full and bake at 350 degrees F for 17 to 19 minutes. Makes 12 to 14 large muffins.
- Smaller Loaves: To make 2 smaller loaves, split the batter evenly into two 4 x 8 loaf pans and bake for 40 minutes. To make 3 mini-loaves, split the batter evenly into three 3 x 5 mini-loaf pans and bake for 30 minutes.