Lemon Zucchini Bread with Lemon Frosting
Equipment
- 8 ½x4 ½-inch loaf pan
- Parchment paper or non-stick spray
- Whisk and spatula
- Grater or food processor for zucchini/squash
- Cooling rack
- Measuring cups/spoons or kitchen scale
- Zester and juicer
Ingredients
For the Lemon Zucchini Bread
- 2 cups unbleached all-purpose flour, spooned & leveled 240g
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup granulated sugar 150g
- 1 tbsp lemon zest from 1 large lemon
- ⅓ cup salted butter, melted & cooled slightly 75g
- 2 large eggs
- ½ cup buttermilk 120g
- 2 tbsp fresh lemon juice 30g
- 1 tsp lemon emulsion substitute with extra lemon zest if unavailable
- 1 tsp vanilla extract
- 1 cup grated yellow squash or zucchini not squeezed (120 g, from ~1 medium squash/zucchini, unpeeled)
For the Lemon Frosting
- 1 cup powdered sugar 120g
- 2-3 tsp fresh lemon juice, for a thick, spreadable frosting 10–15g
- 1 tsp lemon zest
- ½ tsp lemon emulsion substitute with extra lemon zest if unavailable
Instructions
- Preheat and Prep Pan: Preheat oven to 350°F (175°C). Grease an 8 ½x4 ½-inch loaf pan and line with parchment paper, leaving overhang for easy removal.
- Prep the Zucchini or Squash: Grate 1 medium zucchini or yellow squash using a box grater or food processor to yield 1 cup (120 g) loosely packed. Do not squeeze out the moisture—it keeps the bread moist and saves a step. Set aside.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Mix Wet Ingredients: In a large bowl, rub granulated sugar with 1 lemon zest using fingers or a spoon until fragrant. Add melted butter, eggs, buttermilk, lemon juice, lemon emulsion, and vanilla extract. Whisk until smooth.
- Combine Wet and Dry: Gently stir dry ingredients into wet ingredients with a spatula until just combined. Avoid overmixing. Fold in grated zucchini or yellow squash.
- Bake: Pour batter into the prepared pan and smooth the top. Bake for 50–60 minutes, until a toothpick comes out clean or with a few moist crumbs. Tent with foil after 40 minutes if browning too quickly.
- Cool: Cool in the pan for 10 minutes, then lift out using parchment overhang and transfer to a cooling rack to cool completely.
- Make Lemon Frosting: Whisk together powdered sugar, lemon juice, lemon zest, and lemon emulsion. Start with 2 tsp lemon juice, adding more sparingly for a thick, spreadable frosting (softer than toothpaste, not pourable).
- Frost the Bread: Spread frosting over the top of the cooled bread, letting some spill over the edges for a rustic look. Let set for 15–20 minutes before slicing.
Notes
- Zucchini vs. Yellow Squash: Zucchini is green, mildly earthy, and straight; yellow squash is bright, slightly sweeter, and sometimes curved. Both work great—yellow squash gives a lemony look, zucchini adds green flecks. For large veggies (over 8 inches), halve lengthwise and scoop out tough seeds with a spoon before grating.
- Freezing Tip: Shred zucchini or squash, measure 1-cup (120 g) portions, and freeze in airtight bags for up to 3 months. Thaw 1 cup (120 g) and add with liquid to batter—no adjustments needed.
- Buttermilk Swap: No buttermilk? Mix ½ cup (120 g) milk with 1 ½ tsp lemon juice or vinegar; let sit 5 minutes.
- Variations: Add ¼ cup poppy seeds or pecans for crunch, a pinch of cardamom for warmth, or bake as muffins (20–25 minutes).
- Storage: Store at room temp for 2 days, fridge for 5 days, or freeze unfrosted for 3 months. Thaw and frost before serving.
Nutrition
Serving: 1slice
Servings: 12 slices
