Maggie Monday: Glazed Lemon Zucchini Bread

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:

1. Mix flour, salt and baking powder in a medium bowl and set aside.
2. 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.
3. Fold in zucchini until it is mixed well.
4. Add dry mixture to the wet mixture and blend all together until well combined.
5. Pour batter into greased 9×5 loaf pan.
6. Bake at 350 for 40-45 minutes.
   
7. While still warm, make glaze and spoon over the bread. Let the glaze set up before cutting and serving.