Glazed Lemon Zucchini Bread

Glazed Lemon Zucchini Bread

Submitted by: Sheryl Dietz, Egyptian Electric Cooperative Association
Servings 8


  • 2 cups cake flour
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 2 eggs
  • 1/2 cup oil
  • 1-1/3 cups granulated sugar
  • Zest of 1 lemon
  • 2 tablespoons lemon juice
  • 1/2 cup buttermilk
  • 1 cup grated zucchini
  • 1/2 cup pecans chopped
  • Glaze:
  • 1 cup powdered sugar
  • 2 tablespoons lemon juice
  • 1 tablespoon milk


  • Preheat oven to 350 F. Mix dry ingredients together in medium bowl and set aside. In large bowl, beat eggs. Add oil and sugar until well blended. Add lemon juice, buttermilk and lemon zest and blend together. Fold in zucchini and nuts until well mixed. Add dry mixture to wet mixture and blend until well combined. Pour batter into a greased 9x5-inch loaf pan. Bake 40-45 minutes. While still warm, combine glaze ingredients and spoon over bread. Let glaze set up before cutting.


Nutrition information: 464 calories; 20.3g fat; 184mg sodium; 66.8g carbohydrates; 6.1g protein.