lemon zucchini bread with lemon glaze
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(2 ratings)
Ingredients For lemon zucchini bread with lemon glaze
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2 c. all-purpose flour
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2 tsp. baking powder
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1/2 tsp. salt
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2 eggs
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1/2 c. canola or vegetable oil
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2/3 c. sugar
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1/2 c. buttermilk
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juice of 1 lemon (or 2 tbl.)
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zest of 1 lemon
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1 c. grated zucchini (peeled or un-peeled)
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lemon glaze
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1 c. powdered sugar
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juice of 1 lemon (or 2 tbl.)
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or
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1 c. powdered sugar
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1/4 - 1/2 tsp. imitation lemon extract, to taste
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milk, as needed to reach desired consistency
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1/2 tsp. meringue powder, opt.
How To Make lemon zucchini bread with lemon glaze
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1Preheat oven to 350 degrees. Grease and flour a 9x5 inch loaf pan (I lined mine with parchment and greased); set aside.
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2In a large bowl combine the flour, baking powder and salt; set aside. In a medium bowl beat 2 eggs, then add the oil and sugar and mix well. Add the buttermilk, lemon juice and lemon zest and mix well. Stir in the zucchini. Add the wet ingredients to the dry ingredients and stir until just combined; do not over mix.
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3Pour batter into prepared loaf pan and bake for 45 minutes or until a toothpick inserted in the center comes out clean (mine took 50 minutes). Cool in pan 10 minutes, then remove to a wire rack and cool completely. While the loaf is cooling, you can make the glaze.
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4Lemon Glaze: In a small bowl, combine all ingredients until smooth and creamy and desired consistency is reached. Pour over cooled loaf. Allow to harden, slice and serve.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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