Lemon Zucchini Bread

Pinterest. Or as I like to call it, Six Degrees of Martha Stewart.

Are you hooked yet? If you’re into food, recipes, pictures of food, pictures of gardens, pictures of Robert Redford, etc. you’ve probably already found Pinterest.

It’s great for people like me who have stacks of magazines and piles of torn out recipe pages littering their desks. With Pinterest you can just find a recipe on-line, hit the little pin button, and store it digitally.

(note to my husband:  no, this does not mean that I’m ready to recycle the giant pile of cooking magazines yet. sorry.)

You can also pin pictures of pigs, pink tractors, and Eddie Vedder.

I found this great Lemon Zucchini Bread recipe on Pinterest and traced it back to nancycreative.com.

It’s quick and easy to make. Light, lemony, and extremely addictive.

Here’s what you need:

Flour, Sugar, Powdered Sugar, Zucchini, Lemons, Eggs, Buttermilk, Canola Oil, Baking Powder, Salt, and Vanilla.

Click here for a Lemon Zucchini Bread Shopping List

No mixer needed. No yeast needed. No excuse not to make this bread ASAP.

Preheat the oven to 350 degrees.

In a large bowl, combine 2 cups of flour with 2 teaspoons of baking powder…

and 1/2 teaspoon salt.

By the way, I always use unbleached flour because I don’t really see the need to add any more chemicals to my own personal food chain.

Whisk the dry ingredients together to evenly distribute the baking powder throughout the flour then set aside.

In a medium bowl, whisk 2 eggs until they are well blended. Add 1/2 cup canola oil,

and 2/3 cup granulated sugar (regular old table sugar).

Whisk the eggs, oil, and sugar until light and well blended.

Using a microplane or other small grater, zest one lemon into the wet ingredients. Remember to just grate off the outer yellow part and not the white part underneath.

Add 1 teaspoon of vanilla,

and 2 Tablespoons of fresh lemon juice. Be sure to strain out the seeds!

2 Tablespoons equals about 1 lemon’s worth of juice.

Pour in 1/2 cup buttermilk

and 1 cup of grated zucchini….about 1 medium zucc.

Note:  I measured the zucchini since this was the first time I have made this particular recipe. However, in the future, I will probably add even more zucchini (maybe even double) as it was very light on the zucchini when fully cooked.

Stir the zucchini into the wet ingredients and then pour into the bowl of dry ingredients. Stir just until the flour is combined. Don’t be tempted to over-stir.

Grease a 9×5 inch loaf pan with Crisco or butter.

Add some flour and shake the flour around the pan to coat the bottom and sides.

Give the pan a good whack on the edge of the sink to dislodge any excess flour and you will have a perfectly greased and floured pan.

I tend to flour even my non-stick pans because I just don’t want to risk my delicious bread getting hung up in the pan.

Pour the batter into the prepared pan and bake at 350 degrees for 45 minutes.

The loaf is done when the top is golden brown and a skewer inserted into the middle comes out clean. Cool in the pan for 10 minutes and then turn out onto a rack to cool completely.

You could stop here and have a very delicious, respectable lemon zucchini bread.

OR you can make a lemony glaze for the top and kick it right up to AWESOME lemon zucchini bread.

When the loaf is completely cool, mix 1 cup of powdered sugar with the juice of 1 lemon.

Whisk to combine and make a glaze.

You might need to add 1 teaspoon of water (I did) to make the glaze drizzle-able. You want it fairly thin and runny.

Drizzle or spoon the glaze over the top of the loaf. After drizzling for a few minutes, I gave up and poured the glaze over the top of the loaf and spread it out with the back of the spoon.

Let the glaze set up and harden….

then cut, serve, and prepare to be blown away.

Here’s the recipe:

Lemon Zucchini Bread

You can find many Idiot’s Kitchen recipes (and pictures of Robert Redford) here on Pinterest or you can use the little red “pin it” button at the top of every Idiot’s Kitchen recipe to make your own Pinterest board.

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8 Responses

  1. Claudia, this looks really good!!! I bet it is moist too with all that wet Zucchini in it!
    But I would not call it a BREAD, I would call it a ZUCCHINI CAKE! Especially since there is sugar frosting on top. I think I have to break down and bake it!

  2. This zucchini bread looks INCREDIBLE. I bet it is fabulous with a good cup of tea.
    Pinning this!
    Can I be your best friend?

    I have a recipe for Chocolate Zucchini Bread, but it isn’t chocolate-y enough for my tastes. Any hints?

    1. Karen, I have a chocolate zucchini cake recipe from a friend (also named Karen) that I’ve been meaning to try. I’ll let you know if it is sufficiently chocolate-y for this chocoloholic! And yes, let’s be friends!

  3. Claudia, this totally rocked my world. I started drooling the minute you posted it so I’ve been impatiently waiting to make it. This will go in the permanent rep for sure!

  4. So I made 10 zucchini bread loaves this week. This one was my favorite! Probably because it tasted like lemon cake, which I love. And while I am not an expert on substitutions, I was able to adjust the recipe and make a really good vegan version. If anyone is interested, I just added 1/2 tablespoon vinegar to 1/2 cup nondairy milk to make something like buttermilk. For the eggs I used a product called “Ener-G egg replacer.” It is a powder, made of some different starches, and you blend it up with water. Measurements I used to equal 2 eggs: 1 Tbsp. powder + 4. Tbsp. water.

    Thanks for this recipe! Loved it! Will be making it again, but not for a little while because it is hard not to eat the whole thing.

    1. 10 zucchini loaves!!! Wow, you do have a summer squash bonanza at your house. Thanks for the vegan tips. I’ll put up a link on the Idiot’s Kitchen facebook page about them. Any time you are able to veganize one of my recipes, please let me know. The ranks of vegans and gluten free folks (and even gluten free vegans) are growing around here so I know they would appreciate the tips.

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