Lemon Zucchini Loaf with Lemon Glaze

Lemon Zucchini Loaf?  You had me at Lemon...or loaf. Anyway, I saw this on Pinterest and thought "oh ya, this recipe is right up my alley" (mainly because I have gi-normous zucchinis in my garden right now).  Let's make one together.  How about that?

Wash and dry your zucchini.  Shred it with your cheese shredder (I did it this way because I only needed1 cup.  Normally I would use my Cuisinart.)

Oh, you don't need to peel the zucchini before you shred it. 

Measure your buttermilk.

 I promise this is two eggs.  One just broke up a little which makes it look like two.  Too much information, I know.

Combine dry ingredients and set aside.

Canola oil.  What is a canola?  Where does canola oil come from?  Or do I really want to know?  Sometimes innocence is bliss.

Mix eggs oil and sugar.  Add buttermilk.  Mix well.

Add dry ingredients and zucchini.
Zest one lemon and add that to the bowl.

Don't overmix.  We want this loaf to be light and fluffy.

Pour into your prepared loaf pan.

Ta-da!  All baked and ready to glaze.  Mmmm it smells good in here. Poke a few holes in the loaf with a wooden skewer.  Or, for those of you who don't have a wooden skewer, with a fork.

Mix up your glaze and  pour over cooled loaf.  Bread will absorb the glaze...that's the beauty of it.

Slice and eat.  Repeat as often as necessary.

 Wow!  That went fast.  I did share. *wink*

Lemon-Zucchini Loaf With Lemon Glaze
Makes one 9×5″ loaf
  • 2 cups unbleached all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 1/2 cup canola oil
  • 2/3 cup sugar
  • 1/2 cup buttermilk
  • Juice of 1 lemon (or 2 Tablespoons lemon juice)
  • Zest of 1 lemon
  • 1 cup grated zucchini (you don’t need to peel the zucchini before grating it)
Preheat oven to 350 degrees. Grease and flour a 9×5″ loaf pan; set aside.
In large bowl, blend flour, baking powder, and salt; set aside.
In medium bowl, beat 2 eggs well, then add canola oil and sugar, and blend well. Then add the buttermilk, lemon juice, and lemon zest and blend everything 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.
Pour batter into prepared 9×5″ loaf pan and bake at 350 degrees for 45 minutes, or until toothpick inserted in center comes out clean (if your oven tends to run hot, check the loaf after 40 minutes; also, if you make this in an 8×4″ loaf pan, your baking time may be a little longer…about 5 to 10 minutes more). Cool in pan 10 minutes, then remove to a wire rack and cool completely. While loaf is cooling, you can make the glaze…
  • 1 cup powdered sugar
  • Juice of 1 lemon (or 2 Tablespoons lemon juice)
In small bowl, mix powdered sugar and lemon juice until well blended. Spoon glaze over cooled loaf. Let glaze set, then serve.



1 Comment

1 Response to "Lemon Zucchini Loaf with Lemon Glaze"

  1. Janette says:

    I am sooo making this.  It looks unbelievably delicious, thanks for sharing.

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