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Lemon Zucchini Bread — Moist Buttermilk Loaf with Bright Zest Pinterest recipe pin

Lemon Zucchini Bread with Buttermilk — Moist, Textured Loaf

A moist, textured lemon zucchini bread made with grated zucchini, fresh lemon zest and juice, and buttermilk for a tender, cake-like crumb.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 35 minutes
Servings: 10 slices
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine salt
  • 1/2 teaspoon ground cinnamon
  • 1/3 cup granulated sugar
  • 1/3 cup light brown sugar packed
  • 4 tablespoons 1/4 cup unsalted butter, softened
  • 1/4 cup neutral oil canola or vegetable
  • 2 large eggs room temperature
  • 1 cup buttermilk
  • 2 medium zucchini about 2 cups grated, drained and lightly pressed
  • Zest of 2 lemons about 2 tablespoons
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • Optional: 1/2 cup chopped walnuts or 3/4 cup blueberries optional

Equipment

  • 1 9×5-inch loaf pan
  • 1 Box grater or food processor grater attachment
  • 1 Mixing bowls and rubber spatula
  • 1 Cooling rack

Method
 

Prepare the pan and zucchini
  1. Preheat the oven to 350°F and grease a 9×5-inch loaf pan, then line with parchment leaving an overhang for easy removal.
  2. Grate the zucchini and place it in a clean dish towel; fold and press to remove about 2–3 tablespoons of surface moisture, then set aside.
Mix dry ingredients
  1. Whisk together the flour, baking soda, baking powder, salt, and cinnamon in a large bowl until evenly combined.
Mix wet ingredients
  1. In a separate bowl, cream the softened butter with both sugars until fluffy, then beat in the eggs one at a time. Stir in the oil, buttermilk, lemon zest, lemon juice, and vanilla until combined.
Combine batter
  1. Fold the dry ingredients into the wet ingredients gently until mostly combined, then fold in the pressed grated zucchini and any optional add-ins; if batter is too stiff add up to 1 tablespoon buttermilk.
Bake
  1. Pour the batter into the prepared pan, smooth the top, and bake on the middle rack for 50–60 minutes, starting to check at 45 minutes. The loaf is done when a toothpick inserted in the center comes out with a few moist crumbs and the top springs back.
  2. If the top browns too fast, tent loosely with foil and continue baking; let the loaf cool in the pan for 15 minutes, then lift out with the parchment and cool completely on a rack before slicing.

Notes

Press the grated zucchini to remove excess water and prevent a gummy center. For a quick buttermilk substitute, stir 1 tablespoon vinegar into 1 cup milk and wait 5 minutes. Store wrapped at room temperature up to 3 days or freeze slices for up to 3 months; reheat frozen slices in a 300°F oven for 8–12 minutes.