Maggie Monday: Glazed Lemon Zucchini Bread

Maggie, you had me at lemon glazed….

Our garden produced a lot of zucchini this year, so I’ve been looking for exciting recipes. We love us some lemon in our house, so when I saw this on Lil’ Luna, I hit PRINT.

OMG this is yummy. I followed the directions as written. The only change I might make is to increase the zucchini. It is barely noticeable. But it is very very super yummy and lemony!

In fact, next time I will likely double the recipe so we get more than one loaf… one for the freezer!

Glazed Lemon Zucchini Bread

What you need:

• 2 cups cake flour

• 1/2 tsp. salt

• 2 tsp. baking powder

• 2 eggs

• 1/2 cup canola oil

• 1 1/3 cups sugar

• 2 TB lemon juice

• 1/2 cup buttermilk

• zest of 1 lemon

• 1 cup grated zucchini (as dry as possible- squeeze the water out! And use a little more if you want…)

Glaze ingredients:

• 1 cup powdered sugar

• 2 TB lemon juice

What you do:

• Mix flour, salt and baking powder in a medium bowl and set aside.

• In a large bowl, beat eggs. Then add oil and sugar until well blended. Add lemon juice, buttermilk, lemon zest to this mixture and blend all together.

• Fold in zucchini until it is mixed well.

• Add dry mixture to the wet mixture and blend all together until well combined.

• Pour batter into greased 9×5 loaf pan.

• Bake at 350 for 40-45 minutes.

• While still warm, make glaze and spoon over the bread. Let the glaze set up before cutting and serving.