Lemon Zucchini Bread With Lemon Glaze
This sweet and moist Lemon Zucchini Bread is the perfect accompaniment to your favorite hot beverage. Enjoy this bread for a spring brunch at Mother's Day or Easter.
Servings: 12
Equipment
- loaf pan
Ingredients
- zest of 1 lemon
- 1 tablespoon lemon juice
- ⅓ cup milk, I used whole milk
- 2 large eggs
- ½ cup vegetable oil
- ½ cup white sugar
- ⅓ cup brown sugar
- 2 cups all purpose flour
- 1 and ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 and ½ cups grated zucchini, do not wring
Lemon Glaze
- 1 teaspoon lemon zest
- 1 cup powdered sugar
- 1 tablespoon lemon juice
Instructions
- Preheat oven to 350 F. Spay a loaf pan with cooking spray.
- Zest the entire lemon before juicing. Add 1 tablespoon of juice to the milk to make buttermilk. It will curdle while preparing the other ingredients.
- In a large mixing bowl add the eggs, oil, white sugar, brown sugar and lemon zest. Stir well to break up the egg.
- In a separate bowl mix the flour, baking powder, baking soda and salt. Add this mixture to the wet ingredients. While stirring drizzle in the "buttermilk." Combine until no dry streaks of flour remain.
- Once combined, stir in the zucchini. Pour the mixture in a prepared loaf pan. Bake in preheated oven for 50-55 minutes or until a toothpick inserted in the center of the loaf comes out clean. (After the first 35 minutes it is best to cover the loaf with an aluminum foil tent to keep the bread from becoming too brown.
- Allow the bread to cool for 10-15 minutes in the pan and when it is cool enough to handle flip the bread out of the pan and onto a cooling rack to finish cooling.
- When the bread is cooled mix together the glaze ingredients and pour over the top of the bread. Slice into 12 thick slices. Store the cooled bread in an airtight container for 2-3 days at room temperature, the fridge for 5 days or freeze for up to 3 months.