Ingredients

The following ingredients have 12 Servings
  • 1 small zucchini (grated, about 1 1/4 cups)
  • 1/4 cup canola oil
  • 1/4 cup butter (softened)
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup buttermilk
  • 2 tablespoons granulated sugar
  • 1 1/2 teaspoons lemon zest

Instruction

  • Preheat oven to 350 degrees. Grease a light colored loaf pan very well and set aside.
  • Grate zucchini on medium grater. Squeeze out excess moisture and dry on paper towels. Measure out 1 1/4 cups.
  • In a large bowl, mix canola oil, butter and sugar together until well combined. Add in eggs and vanilla and stir again until mixed and completely smooth.
  • Stir flour, baking powder and salt together in a separate bowl. Alternate adding in flour mixture and buttermilk, starting and ending with flour. Scrape sides and mix again briefly to ensure a smooth batter.
  • Fold in zucchini by hand and pour into prepared pan.
  • For the lemon sugar, stir sugar together with lemon zest in a small bowl until well combined. Sprinkle over the top of the loaf.
  • Bake zucchini bread 45-60 minutes or until toothpick comes out clean. Cool 10-15 minutes before removing from pan and cooling completely.