Zucchini Bread with Buttermilk-Lemon Glaze

Zucchini Bread with Buttermilk-Lemon Glaze

Fresh lemon and buttermilk give this quick bread bright flavor.

Zucchini Bread with Buttermilk-Lemon Glaze
Serves: Makes 1 (8-inch) loaf
  • 2 cups all-purpose flour
  • ¾ cup sugar
  • ½ cup toasted chopped pecans
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 1 cup shredded zucchini
  • ⅔ cup whole milk
  • ⅓ cup unsalted butter, melted
  • 2 teaspoons lemon zest
  • 1 large egg
  • ⅓ cup confectioners’ sugar, sifted
  • 2 teaspoons whole buttermilk
  • 1 teaspoon fresh lemon juice
  1. Preheat oven to 350°. Spray an 8x4-inch cast-iron loaf pan with baking spray with flour.
  2. In a large bowl, combine flour, sugar, pecans, baking powder, baking soda, nutmeg, and salt. Stir in zucchini. In a small bowl, combine milk, melted butter, zest, and egg. Pour over flour mixture; stir just until moistened. Spoon batter into prepared pan.
  3. Bake until a wooden pick inserted in the center comes out clean, about 50 minutes. Let cool in pan on a wire rack for 10 minutes. Remove from pan; let cool completely on wire rack.
  4. In a small bowl, combine confectioners’ sugar, buttermilk, and lemon juice. Drizzle over bread.



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