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GLAZED LEMON ZUCCHINI BREAD

Ingredients

  • 2 cups cake flour
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 2 large eggs
  • 1/2 cup canola oil
  • 1 1/3 cup sugar
  • 2 TBS fresh squeezed lemon juice
  • 1/2 cup buttermilk I used buttermilk cultures mixed with water
  • zest of 1 large lemon
  • 1 cup grated zucchini
  • 1 1/4 cup confectioner’s sugar
  • 3 TBS fresh squeezed lemon juice
  • 1 TBS milk

Instructions

  • Preheat oven to 350 degrees.
  • 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.
  • Add the dry ingredients to the wet ingredients in thirds, mixing to incorporate the dry ingredients. Mix until just blended. Do not over beat.
  • Pour the batter in a 9 x 5 loaf pan that has been well greased.
  • Bake for 40-45 minutes.
  • Meanwhile, make the glaze. Mix together confectioner’s sugar, 3 TBS lemon juice and milk. Set aside.
  • 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.
  • Drizzle the glaze over the top of the bread while it is still warm.