Monday, June 9, 2014

Lemon Zucchini Bread

I don't know about you, but when our zucchini plant starts producing we have a couple of frantic weeks that we have way more zucchini than we possibly know what to do with.  I have to get creative quick! So when I saw this lemon zucchini bread pop up on Pinterest I knew I had found a winner!  I mean lemon?! Zucchini?! Sweet bread?! Yes, Yes, YES! It did not disappoint! Although I have to say, the lemon dominates! The zucchini was just there as my justification that I was eating healthy! Add in the bonus of using one more of these fast growing, fast producing veggies and this bread is a keeper! Original recipe found here.

Lemon Zucchini Bread
(1 loaf)

2 cups flour
3/4 t salt
2 t baking powder
2 eggs
1/2 cup avocado oil (or canola)
1 1/3 cups sugar
2 T lemon juice
zest of 1/2 a lemon
1/2 cup buttermilk
1 c grated zucchini


1 1/3 cups powdered sugar
2 T lemon juice
1 T milk

Preheat oven to 350. Mix together flour, salt and baking powder and set aside.  In a large bowl beat the eggs.  Add the oil and sugar and mix until blended.  Add the lemon juice, buttermilk, and lemon zest to this mixture and mix well.  Stir in the shredded zucchini.  Add the dry ingredients to the wet and stir until well combined.  Grease a loaf pan and pour the batter into it.  Bake at 350 for 40-45 minutes or until a toothpick comes out clean.   While the bread is cooling, mix up the glaze.  Pour the glaze over the warm bread.  Let the glaze set before slicing.

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