Glazed Lemon Zucchini Bread
Continuing this week's series featuring a different zucchini bread recipe each day, I share with you this delicious Glazed Lemon Zucchini Bread. It's truly the perfect combination of lemon and zucchini. A definite must try! To see other zucchini bread recipes, click on the links below:
Items used to make this recipe:
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professional baking pan https://amzn.to/2OS5onw
box grater https://amzn.to/2M6OKCI
the best vanilla extract https://amzn.to/3HanYSv
baker's joy https://amzn.to/3KN95rv
Glazed Lemon Zucchini Bread
makes one 8x4-inch loaf
Ingredients
Loaf:
2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon fine salt
2 large eggs
1/2 cup canola or vegetable oil
2/3 cup granulated sugar
1/2 cup buttermilk
2 tablespoons freshly squeezed lemon juice
zest of 1 lemon
1 cup grated zucchini
Glaze:
1 cup confectioner's sugar
1 tablespoon freshly squeezed lemon juice (and a little extra water if needed)
Directions
Preheat oven to 350F.
Prepare an 8x4-inch loaf pan by coating with an oil/flour baking spray.
In a medium mixing bowl, whisk together the flour, baking powder, and salt; set aside.
In a larger mixing bowl, combine eggs, oil, sugar, buttermilk, lemon juice, and lemon zest, stirring until evenly combined.
Stir in zucchini.
Stir in reserved dry ingredients and pour into prepared loaf pan.
Bake in the center of the preheated oven 45-55 minutes or until a toothpick inserted in the center comes out clean.
Cool for 10-15 minutes, remove from pan and place on cooling rack.
Cool completely before glazing.
To make the glaze, whisk together the confectioner's sugar and lemon juice until completely smooth, adding just a few drops of water if needed to achieve the desired drizzling consistency. Pour glaze over cool bread; allow to dry before serving.
Note
This lemon zucchini bread will stay moist for days, but the glaze will start to liquefy after a day so don't glaze it more than a few hours before you serve it.