Go Back
+ servings
Mini Lemon Zucchini Bread with Lemon Glaze

Lemon Zucchini Bread

These mini lemon zucchini bread loaves are perfect for freezing and eating later. 
Course brunch
Cuisine American
Keyword bread, sweet bread
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8 people
Author Ang Paris


For the Bread:

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 1/4 cup canola oil
  • 1/4 cup applesauce
  • 2/3 cup sugar
  • 1/2 cup buttermilk
  • Juice of 1 lemon or 2 Tablespoons lemon juice
  • Zest of 1 lemon
  • 1 cup grated zucchini

For the Lemon Icing:

  • 1 cup powdered sugar
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons grated lemon zest


For the Bread:

  • Preheat the oven to 350-degrees. Grease and flour three mini bread pans and set aside.
  • Sift together the dry ingredients in a large bowl and set aside.
  • In a medium bowl, whisk the eggs with the applesauce and oil. Add the sugar and mix well.  Next add the buttermilk, lemon juice, and zest.  Lastly, fold in the grated zucchini (by the way, you don't need to peel your zucchini first, just wash and grate!)
  • Combine the wet and dry ingredients until just mixed.
  • Pour the batter into the prepared pans until a test comes out clean - about 20-25 minutes, depending on your oven.  Remove them from the oven and allow them to cool for about 10 minutes before turning out onto a wire rack to cool.

For the Icing:

  • Whisk together the ingredients until the icing is combined, but not thin.  Add more sugar or lemon juice as needed.
  • Once the bread is completely cooled, pour the lemon glaze over the bread and wait for it to set up - about an hour, before cutting.