Maggie, you had me at lemon glazed….
Our garden produced a lot of zucchini this year, so I’ve been looking for exciting recipes. We love us some lemon in our house, so when I saw this on Lil’ Luna, I hit PRINT.
OMG this is yummy. I followed the directions as written. The only change I might make is to increase the zucchini. It is barely noticeable. But it is very very super yummy and lemony!
In fact, next time I will likely double the recipe so we get more than one loaf… one for the freezer!
Glazed Lemon Zucchini Bread
What you need:
- 2 cups cake flour
- 1/2 tsp. salt
- 2 tsp. baking powder
- 2 eggs
- 1/2 cup canola oil
- 1 1/3 cups sugar
- 2 TB lemon juice
- 1/2 cup buttermilk
- zest of 1 lemon
- 1 cup grated zucchini (as dry as possible- squeeze the water out! And use a little more if you want…)
Glaze ingredients:
- 1 cup powdered sugar
- 2 TB lemon juice
What you do:
- Mix flour, salt and baking powder in a medium bowl and set aside.
- In a large bowl, beat eggs. Then add oil and sugar until well blended. Add lemon juice, buttermilk, lemon zest to this mixture and blend all together.
- Fold in zucchini until it is mixed well.
- Add dry mixture to the wet mixture and blend all together until well combined.
- Pour batter into greased 9×5 loaf pan.
- Bake at 350 for 40-45 minutes.
- While still warm, make glaze and spoon over the bread. Let the glaze set up before cutting and serving.
I made a double batch, even though I had to buy the zucchini. Very good!
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Looks nice and moist..;)
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I love zucchini bread and with the lemon icing, omg, my mouth is watering.
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