Lemon Zucchini Bread

Course Bread
Author Stefani Tolson - This Mom Can Cok


  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 eggs
  • 1/2 coconut oil
  • 1/2 cup granulated sugar
  • 1/2 cup low fat buttermilk
  • 2 tbs lemon juice
  • zest from 1 lemon
  • 1 cup finely grated zucchini
  • 1 cup powdered sugar for glaze
  • 1 tbs lemon juice for glaze
  • 1 tbs milk for glaze


  1. In a large bowl add the flour, baking powder and salt. Use a whisk to blend ingredients and set aside.
  2. In a medium bowl add the eggs, coconut oil and sugar. Mix well. Next add the buttermilk, lemon juice, lemon zest. Fold in the grated zucchini until it is evenly distributed in mixture.
  3. Add wet mixture to dry mixture and stir until you see no dry ingredients. Pour batter into non-stick 9x5 loaf pan. Cook at 350° for 40-45 minutes or until toothpick inserted into center of loaf comes out clean.
  4. Remove from oven and place on wire wrack to cool. While bread is cooling, you can make glaze. Add powdered sugar, milk and lemon juice in small bowl. Spoon glaze over cooled loaf and let glaze set.
  5. Cut and enjoy!