Lemon Zucchini Bread from lemon zucchini bread recipe , image source: www.alattefood.com
- for the bread:
- 2 cup all purpose flour
- 1/4 tsp salt
- 2 tsp baking powder
- 2 large eggs
- 1/2 cup canola oil
- 1 1/3 cup granulated sugar
- 2 tbsp lemon juice (fresh squeezed is best)
- 1/2 cup 1% milk (any milk will do)
- 1 tsp lemon zest ( fresh is best)
- 1 cup grated zucchini (no seeds)
- for the glaze:
- 1 cup powdered sugar
- 1 tbsp lemon juice (fresh squeezed is best)
- 2 tbsp 1% milk (any milk will do)
- Preheat oven to 350°F
- Spray or grease 1 large loaf pan. Set aside.
- In a medium bowl sift or wisk together flour, baking powder and salt. Set aside.
- In a large bowl beat eggs.
- Add oil and sugar. Wisk until well blended.
- Add lemon juice, milk, lemon zest and wisk together.
- Stir in zucchini.
- Add dry to wet and stir until it is well combined. Try not to over mix though.
- Pour batter into loaf pan.
- Bake for about an hour or until toothpick inserted into center comes out clean.
- Remove from oven. Let cool enough to where you can handle it. Run a butterknife along edges and turn out onto a serving dish.
- Now make the glaze by mixing all the glaze ingredients in a bowl.
- Drizzle your glaze over the entire loaf.
- Let cool or serve warm. Enjoy!
- Note: if your zucchini is very wet or really moist you need to squeeze out the liquid.
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