A favorite of late 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.
INGREDIENTS:
- 2 cups white flour
- 1/2 tsp salt
- 2 tsp baking powder
- 2 eggs(beaten)
- 1/2c oil
- 1 1/3c sugar
- 2 Tbsp lemon juice
- 1/2c buttermilk
- Zest from 1 lemon
- 1c grated zucchini
DIRECTION:
- 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 mixed.
- 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.
The Glaze:
The glaze is a simple powdered sugar glazing with lemon added.
- 1c powdered sugar
- 2 Tbsp lemon juice
- 1 Tbsp milk
Mix the ingredients and drizzle over your COOLED lemon zucchini bread. You may want to use the back side of a rubber scraper or spoon to spread the glaze more evenly over the top of the bread.