Glazed Lemon Zucchini Bread
Recipe inspired by Yvonne Platt
Sweet and tangy, this bread turns the humble zucchini into a superstar. Impress your friends and family with your culinary skills, after all, no one has to know how easy the recipe is!
| Ingredients: | 2 TBS fresh squeezed lemon juice |
| 2 cups cake flour | 1/2 cup buttermilk |
| 1/2 tsp salt | Zest of 1 large lemon |
| 2 tsp baking powder | 1 cup grated zucchini |
| 2 large eggs | 1 1/4 cup confectioner’s sugar |
| 1/2 cup canola oil | 3 TBS fresh squeezed lemon juice |
| 1 1/3 cup sugar | 1 TBS milk |
How to make it:
Step 1: Preheat oven to 350 degrees.
Step 2: Mix flour, salt and baking powder in a bowl. Set aside. In the largest bowl of a mixer, add eggs and beat. Add canola oil, sugar, 2 TBS lemon juice, buttermilk and lemon zest. Beat until well incorporated. Fold in the zucchini with a spoon.
Step 3: Add the dry ingredients to the wet ingredients in thirds, mixing to incorporate the dry ingredients. Mix until just blended. Do not over beat.
Step 4: Pour the batter in a 9 x 5 loaf pan that has been well greased.
Step 5: Bake for 40-45 minutes.
Step 6: Meanwhile, make the glaze. Mix together confectioner’s sugar, 3 TBS lemon juice and milk. Set aside.
Step 7: When the lemon zucchini loaf bread is done, remove it from the oven and set it on a wire rack for 15 minutes. Turn the bread out of the pan and continue to let cool on the wire rack.
Step 8: Drizzle the glaze over the top of the bread while it is still warm.