Lemon Zucchini Bread - A delicious glazed bread that’s soft & filled with zucchini and lemon juice 

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds sweetness with fewer calories.

walnuts

🥗Healthier: pecans

💰Cheaper: sunflower seeds

Sunflower seeds are nut-free and cost-effective.

Start by zesting one lemon, ensuring not to include the white pith as it's bitter.

Juice the zested lemon and set aside the juice, using a second lemon if needed for additional juice.

Grate zucchini using a box grater, leaving the skin on for color and nutrients.

Place grated zucchini in a clean towel and wring out excess moisture to avoid a watery bread.

Measure out 1 cup of the squeezed zucchini, ensuring not to pack it tightly.

In a mixing bowl, combine the eggs, canola oil, and sugar, mixing well.

Add the cake flour, baking powder, salt, and buttermilk to the mixture and stir until combined.

Fold in the lemon zest and the prepared zucchini into the batter.

Pour the batter into a greased loaf pan and bake until a toothpick comes out clean, about 50-60 minutes.

While the bread is baking, prepare the glaze by mixing powdered sugar, milk, and lemon juice until smooth.

Once the bread has cooled, drizzle the glaze over the top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens