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Monday, September 14, 2015

Lemon Zucchini Bread with Glaze

 
 Lemon Zucchini Bread with Glaze
 
2 cups all purpose flour
2 tsp. baking powder
½ tsp. salt
2 eggs
½ cup canola oil (1/4cup coconut oil and 1/4cup canola oil)
⅔ cup sugar
½ cup buttermilk
2 TBSP fresh lemon juice
zest of 1 lemon
1 cup grated zucchini
 
Lemon Glaze:
1 cup powdered sugar
Juice from 1 lemon
1 to 2 TBSP of half and half - as needed to thin glaze
 
Method: 
  • Preheat oven to 350 degrees
  • Flour and grease a 9x5" loaf pan or line with parchment liner
  • In a large bowl, blend together flour, baking powder and salt and set aside.
  • Mix oil and sugar together well- add the two eggs. Mix thoroughly.
  • Add the buttermilk, lemon juice, and lemon zest and blend together well
  • Fold in the zucchini until well coated
  • Add the wet mixture to the dry mixture and fold together until everything is well blended, but don't over-mix
  • Pour the batter into your loaf pan.
  • Place in your oven and bake for 40 to 45 minutes until a toothpick inserted in the middle comes out clean
  • Cool in the pan for 10 minutes and then remove to a wire cooling rack to finish cooling
For the Glaze:
  • In a bowl, mix the powdered sugar, lemon juice, and half and half. Adding only 1 to 2 TBS of lemon juice and/or half and half at a time to get the right consistency that you like.
  • Mix together with a fork until all the sugar is thoroughly mixed and glaze is thin enough to spread
  • Add half and half and/or lemon juice as needed for more to thin
  • Drizzle over cooled loaf
  • Let set, then slice and serve