Description
A moist and flavorful mini loaf zucchini bread with zesty lemon flavor, perfect for breakfast, snacks, or gifting. Topped with a tangy lemon glaze to balance sweetness and elevate the citrus notes.
Ingredients
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp finely ground salt
2 large eggs
1 cup white sugar
1/2 cup canola oil
1/2 cup buttermilk
1 lemon (zest and juice)
1 cup shredded zucchini (4-ounce squash)
1 cup confectioners’ sugar (for glaze)
Instructions
Preheat oven to 350°F (175°C)
Coat 3-5 mini loaf pans (6″ x 3¾”) with non-stick spray
Reserve large 9″ x 5″ pan for single loaf baked 45-50 minutes
Whisk all-purpose flour, baking powder, and salt in a small bowl
Beat eggs at medium-high speed for 30 seconds
Add white sugar and canola oil, blend for 1½ minutes until smooth
Incorporate buttermilk, lemon zest (avoiding white pith), and 2 tbsp lemon juice
Blend mixture briefly until just combined
Sift dry ingredients into wet mixture, mix gently
Fold in shredded zucchini without overmixing to maintain tender crumb
Divide batter among prepared mini loaf pans
Bake mini loaves for 30-45 minutes until golden and toothpick comes out clean
Cool, then combine confectioners’ sugar with 1 tbsp lemon juice to form glaze
Spread glaze over cooled mini loaves and serve
Notes
Use a microplane grater for fine lemon zest.
Ensure zucchini is well-drained (not damp) to prevent excessive moisture.
Canola oil provides neutral flavor and healthy fats; vegetable oil is an acceptable substitute.
For single loaves, adjust baking time to 45–50 minutes.
Store in airtight containers at room temperature for up to 5 days.
- Prep Time: 15
- Cook Time: 40
- Category: Bread recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini loaf
- Calories: 195
- Sugar: 9g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 1g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg