Go Back
–+ servings
Print

Meyer Lemon Zucchini Bread


Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 12 servings

Ingredients

  • 2 cups flour
  • 2 teaspoons baking soda
  • 2 eggs
  • ½ cup unsalted butter softed
  • ⅔ cup sugar
  • ½ teaspoons salt
  • ½ cup buttermilk
  • juice and zest of 1 meyer lemon about 2 tablespoons
  • 1 cup grated zucchini

Lemon Glaze:

  • 1 cup powdered sugar
  • 1 - 2 tablespoons meyer lemon juice

Instructions

  1. Preheat oven to 350F. Spray a 9x5" loaf pan with baking spray.
  2. In a mixing bowl, whisk together flour, baking powder, and salt until no lumps remain. Set aside.

  3. In the bowl of a stand mixer fitted with a paddle attachment, beat butter and sugar until light and fluffy. Beat in eggs, one at a time. Beat in the buttermilk and juice and zest of 1 meyer lemon. Add the dry ingredients to the wet and beat until just combined. Stir in zucchini.

  4. Pour batter into the prepared pan and bake for about 45 minutes or until a toothpick inserted into the center comes out clean. Cool in pan for about 10 minutes and then transfer to a wire rack to cool completely before glazing.
  5. To make the glaze, whisk together the powdered sugar and meyer lemon juice until no lumps remain. Drizzle over cooled bread.