Lemon Zucchini Bread
Shared with me by: Danielle (daughter-in-law)
Nice change from traditional Zucchini Bread.
Mark loves everything Lemon!
Ingredients
- 1-1/2 c. unbleached all-purpose white flour (or half whole wheat pastry flour and half white flour)
- 1/2 t. salt
- 1/2 t. baking soda
- 1/2 t. baking powder
- 3/4 c. granulated sugar
- zest of 1 large lemon
- 2 large eggs
- 1/2 c. oil canola oil (or ¼ c. oil & ¼ c. unsweetened applesauce)
- 1-1/2 t. fresh lemon juice
- 1 c. grated zucchini
Lemon Glaze
- 1/2 c. powdered sugar
- 1-1/2 Tbls. fresh lemon juice (1 Tbls. = 3 t.)
Instructions
Grease and flour an 8 x 4-inch loaf pan; set aside.
In a large bowl, whisk together the flour, salt, baking powder, and baking soda; set aside.
In another bowl, combine sugar and lemon zest and stir well.
Add eggs, oil, and lemon juice and stir until smooth. Stir in the dry ingredients until combined.
Fold the zucchini into the batter and pour the batter into the prepared loaf pan (or 2 mini loaf pans).
Bake at 350 degrees for 50-55 minutes, or until toothpick inserted in the center comes out clean. (for mini loaves, bake 40–45 minutes; check after 40 minutes).
Allow to rest in the pan for 10 minutes before removing the loaf onto a wire cooling rack to cool completely.
GLAZE: While the bread is cooling, make the glaze by combining the powdered sugar and lemon juice in a small bowl until smooth.
Drizzle the glaze over the bread. (Original recipe called for 1 c. powdered sugar and 4 t. fresh lemon juice which makes a really thick glaze)
Slice and serve.
NOTE: Makes 1 loaf or 2 mini loaves.