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