Chad Groetsch
A favorite of spring and summer in our house is this lemony treat. It’s lighter and fluffier than the traditional zucchini breads we usually bake and the lemon gives it a citrus freshness complimented by the sweetness that pervades the bread and glazing. This is a perfect snack bread to enjoy with a cup of coffee and a friendly conversation.
Glazed Lemon Zucchini Bread
This zucchini bread has a fresh lemony flavor with a light simple glaze. It tastes like spring!
Ingredients
- 2 cups flour or 1 to 1 gluten-free flour
- 1/2 tsp salt
- 2 tsp baking powder
- 2 beaten eggs
- 1/2 cup oil
- 1 1/3 cups sugar
- 2 tbsp lemon juice
- 1/2 cup buttermilk
- 1 zest from a lemon
- 1 cup grated zucchini
Instructions
- Preheat oven to 350°
- Mix dry ingredients (flour, salt, and baking powder) and set aside.
- In a separate bowl put your eggs, oil, and sugar together. Mix well.
- Add the lemon juice, buttermilk, and lemon zest to the liquid blow and blend evenly.
- Combine the wet and dry together and mix well.
- Add the zucchini to the mixture, folding until it’s thoroughly integrated.
- Split the batter between the two plans evenly and back for 40 to 45 minutes, or until a toothpick comes out clean at the center.
Notes
The glaze is a simple powdered sugar glazing with lemon added.
- 1c powdered sugar
- 2 Tbsp lemon juice
- 1 Tbsp milk
