Glazed Lemon Zucchini Bread

from ButterYum
makes one 8x4-inch loaf



  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon fine salt
  • 2 large eggs
  • 1/2 cup canola or vegetable oil
  • 2/3 cup granulated sugar
  • 1/2 cup buttermilk
  • 2 tablespoons freshly squeezed lemon juice
  • zest of 1 lemon
  • 1 cup grated zucchini


  • 1 cup confectioner's sugar
  • 1 tablespoon freshly squeezed lemon juice (and a little extra water if needed)


  1. Preheat oven to 350F.  
  2. Prepare an 8x4-inch loaf pan by coating with an oil/flour baking spray.  
  3. In a medium mixing bowl, whisk together the flour, baking powder, and salt; set aside.
  4. In a larger mixing bowl, combine eggs, oil, sugar, buttermilk, lemon juice, and lemon zest, stirring until evenly combined.
  5. Stir in zucchini.
  6. Stir in reserved dry ingredients and pour into prepared loaf pan.
  7. Bake in the center of the preheated oven 45-55 minutes or until a toothpick inserted in the center comes out clean.
  8. Cool for 10-15 minutes, remove from pan and place on cooling rack.
  9. Cool completely before glazing.
  10. To make the glaze, whisk together the confectioner's sugar and lemon juice until completely smooth, adding just a few drops of water if needed to achieve the desired drizzling consistency.  Pour glaze over cool bread; allow to dry before serving.
Note:  this lemon zucchini bread will stay moist for days, but the glaze will start to liquefy after a day so don't glaze it more than a few hours before you serve it.