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Foodie Friday: Lemon Zucchini Bread

New feature here at the blog.  Since I work in foodservice and I enjoy food (but then again, who doesn’t?), I consider myself a foodie.  I’ve been learning lots of new things from being in this industry.  I’ve also learned to tell what is good and what isn’t, things that I will share here on the blog.

So, let’s talk lemon zucchini bread, shall we?  I’m a huge fan of zucchini bread (or, z-bread as I call it).  It is hands down my favorite summer food.  I don’t really like zucchini by itself.  It needs to be in something.  I’ve had a ton of different kinds of z-bread, thanks to my mom who’s always experimenting.  She’s made traditional z-bread, chocolate chip z-bread, double chocolate z-bread (which is so good and not a lot of calories..if you make it light). My favorite, though, is lemon zucchini bread.

I was surprised when I saw this on the kitchen counter.  It looked like a loaf of bread with icing on it.  (Actually, it’s a glaze).  I asked my mom what it was, and she said it was lemon zucchini bread.  I love just about anything lemon-flavored so I had to try it.

And lemme tell you, it was like eating lemon cake.  I swear it.  You wouldn’t even know it was z-bread.  It was divine.  Of course, I had a really hard time just having one slice.  I’m now waiting patiently for my mom to make more (hint, hint, Mom!).  Sooooo good.

A close second is the double chocolate z-bread.  Omg, if you’re a chocolate addict like me, it’s heaven!  Chocolate-flavored z-bread with chocolate chips!  Sooo amazingly good! (Especially with cool whip on top!).  Yummy.

So I’m a z-bread fan.  I urge you to try this lemon zucchini bread.  It is out of this world.

Here’s the recipe:

Makes one 9×5 loaf

2 cups unbleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1/2 cup canola oil
2/3 cup sugar
1/2 cup buttermilk
Juice of 1 lemon (or 2 Tablespoons lemon juice)
Zest of 1 lemon
1 cup grated zucchini (you don’t need to peel the zucchini before grating it)

Preheat oven to 35o degrees. Grease and flour a 9×5 loaf pan; set aside. In large bowl, blend flour, baking powder, and salt; set aside.

In medium bowl, beat 2 eggs well, then add canola oil and sugar, and blend well. Then add the buttermilk, lemon juice, and lemon zest and blend everything well. Fold in zucchini and stir until evenly distributed in mixture.

Add this mixture to the dry ingredients in the large bowl and blend everything together, but don’t overmix.

Pour batter into prepared 9×5 loaf pan and bake at 350 degrees for 45 minutes, or until toothpick inserted in center comes out clean (if your oven tends to run hot, check the loaf after 40 minutes; also, if you make this in an 8×4 loaf pan, your baking time may be a little longer…about 5 to 10 minutes more). Cool in pan 10 minutes, then remove to a wire rack and cool completely. While loaf is cooling, you can make the glaze.


1 cup powdered sugar
Juice of 1 lemon (or 2 Tablespoons lemon juice)

In small bowl, mix powdered sugar and lemon juice until well blended. Spoon glaze over cooled loaf. Let glaze set, then serve.


If you end up trying this, please tell me how it turned out!