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Glazed Lemon Zucchini Bread

  • Yield: 1 loaf 1x


  • 2 eggs
  • 1 ⅓ C sugar
  • 1/2 C canola oil
  • 1/2 C buttermilk
  • 1 lemon, both zest and juice
  • 1 C grated zucchini
  • 2 C cake flour
  • 2 tsp baking powder
  • 1/2 tsp saltGlaze
  • 1 C powdered sugar
  • 1 Tb lemon juice
  • 2 Tb milk


  1.  In a large bowl, beat together the eggs and sugar until light in color.  Add the oil, lemon juice and zest, buttermilk and zucchini.  Add the flour, baking powder and salt and blend together just until blended.  Do not over mix.
  2.  Pour batter into a greased 9×5 loaf pan.  Bake in a preheated 350 degree oven for 45 minutes until a toothpick inserted in the center comes out with no raw batter on it.  
  3.  Mix together the glaze and while the loaf is still warm, pour on the glaze.  I used a wire rack over a cookie sheet so I could scoop up the glaze that fell off and reapply it.
  • Author: Carole


  • Serving Size: 1/10th
  • Calories: 370
  • Sugar: 40g
  • Sodium: 252mg
  • Fat: 12g
  • Saturated Fat: 1g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 62g
  • Fiber: 0g
  • Protein: 4g
  • Cholesterol: 37mg