dessert

Dessert: Glazed Lemon Zucchini Bread

Happy Friday!

About a month ago, I finished planting our garden. Truth be told, I think this is the earliest I have managed to get everything in the ground in many years!

Yesterday I noticed some teeny tiny zucchini! It will still be several weeks before they’re ready to harvest, but they made me think of a recipe I found a few years ago, on one of my favorite blogs, Lil’Luna.

I love making this bread year-round. It’s delicious with tea, or as a dessert bread, and it makes a really nice housewarming treat. I must confess, in the winter, I sometimes have it for breakfast! Yum!

Glazed Lemon Zucchini Breadlemonzucchinibread

  • 2 cups cake flour
  • ½ tsp. salt
  • 2 tsp. baking powder
  • 2 eggs
  • ½ cup canola oil
  • 1⅓ cups sugar
  • 2 tbsp. lemon juice
  • ½ cup buttermilk
  • zest of 1 lemon
  • 1 cup grated zucchini
Glaze ingredients:
  • 1 cup powdered sugar
  • 2 TB lemon juice
  • 1 TB milk
Instructions:
  1. Preheat oven at 350 degrees and grease a 9×5 loaf pan.
  2. Mix flour, salt and baking powder in a medium bowl and set aside.
  3. In a large bowl, beat eggs. Add oil and sugar until well blended.
  4. Add lemon juice, buttermilk, and lemon zest. Blend all together.
  5. Fold in zucchini until it is mixed well.
  6. Add dry mixture and blend all together until well combined.
  7. Pour batter into greased 9×5 loaf pan.
  8. Bake for 40-45 minutes, or until toothpick comes out clean.
  9. Make glaze and spoon over the bread. Allow the glaze set up before cutting and serving.

If you’re interested, you can find the original recipe here.

Enjoy!

-Kim

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