Lemon Zucchini Loaf with Lemon Glaze

This summer, I had more zucchini than I knew what to do with. I don’t even grow zucchini. Don’t get me wrong – I am very appreciative of all the delicious garden veggies I inherit each July and August. It provides a great opportunity/excuse to find new recipes to try out.

Because most of my baking that includes zucchini is chocolate-based, like the delicious Chocolate Zucchini Cake I featured last summer on the blog, I wanted to try something different. This Lemon Zucchini Loaf with Lemon Glaze does not disappoint. It’s moist, dense and sweet. It is also very simple to make.

In large bowl, blend flour, baking powder, and salt; set aside.

In medium bowl, beat 2 eggs well.

Add your canola oil.

Then add the white sugar.

Next add your buttermilk.

And finally add your lemon juice and lemon zest.

Mix well.

Fold in zucchini and stir until evenly distributed in mixture.

Add this mixture to the dry ingredients in the large bowl and blend everything together, but don’t overmix.

Should look like so.

Pour into a greased and floured 9″ x 5″ loaf pan.

Bake in a 350 degree fahrenheit oven for 45 minutes, or until toothpick inserted in center comes out clean.

Cool in pan 10 minutes, then remove to a wire rack and cool completely.

While loaf is cooling, you can make the glaze.

In small bowl, mix powdered sugar and lemon juice until well blended.

Spoon glaze over cooled loaf.

Let glaze set, then serve.

Slice and share with your friends.

Delicious and sweet.

Enjoy!

Lemon Zucchini Loaf with Lemon Glaze

2016-06-05 20:34:01

Yields 1

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Prep Time

10 min

Cook Time

45 min

Total Time

55 min

Prep Time

10 min

Cook Time

45 min

Total Time

55 min

For the Lemon Loaf

1. 2 cups unbleached all-purpose flour
2. 2 tsp baking powder
3. 1/2 tsp salt
4. 2 eggs
5. 1/2 cup canola oil
6. 2/3 cup sugar
7. 1/2 cup buttermilk
8. Juice of 1 lemon (or 2 Tablespoons lemon juice)
9. Zest of 1 lemon
10. 1 cup grated, unpeeled zucchini

For the Lemon Glaze

1. 1 cup powdered sugar
2. Juice of 1 lemon (or 2 Tablespoons lemon juice)

Instructions

1. In large bowl, blend flour, baking powder, and salt; set aside.
2. In medium bowl, beat 2 eggs well.
3. Add your canola oil.
4. Then add the white sugar.
5. Next add your buttermilk.
6. And finally add your lemon juice and lemon zest. Mix well.
7. Fold in zucchini and stir until evenly distributed in mixture.
8. Add this mixture to the dry ingredients in the large bowl and blend everything together, but don’t over mix.
9. Pour into a greased and floured 9″ x 5″ loaf pan.
10. Bake in a 350 degree fahrenheit oven for 45 minutes, or until toothpick inserted in center comes out clean.
11. Cool in pan 10 minutes, then remove to a wire rack and cool completely.
12. While loaf is cooling, you can make the glaze.
13. In small bowl, mix powdered sugar and lemon juice until well blended.
14. Spoon glaze over cooled loaf.
15. Let glaze set, then serve.
16. Enjoy!

By Claudia's Cookbook

Adapted from NancyCreative

Adapted from NancyCreative

Claudia's Cookbook http://www.claudiascookbook.com/