This zucchini bread has a fresh lemony flavor with a light simple glaze. It tastes like spring!
Course Breakfast, Dessert, Snacks
Keyword glaze, lemon, sweet bread, zucchini
Prep Time 20 minutesminutes
Cook Time 40 minutesminutes
Author Chad Groetsch
Ingredients
2cupsflour or 1 to 1 gluten-free flour
1/2tspsalt
2tsp baking powder
2beaten eggs
1/2cupoil
1 1/3cupssugar
2tbsplemon juice
1/2cupbuttermilk
1zest from a lemon
1cupgrated 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
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.