Isn’t it funny that when you plant your garden you pray that you will get a few things out of it, and then when it over produces you don’t know what to do with it all. I can’t tell you how many times we have been given zucchini from friends and family and then try to figure out what to make with it. I think I have found my new go to recipe for when someone gives us a zucchini. I mean, who wouldn’t want to give a zucchini and get this delicious lemon zucchini bread with lemon glaze?
Dessert breads tend to make me nervous because I always see the pictures of them and think to myself that there is no way that I could make something that good. Turns out it’s super easy, as long as the instructions tell you everything to do so that it comes out the way it does in the pictures.
I found this recipe and thought, I could do that no problem. Everything was super simple and I threw it in the oven to bake for 50 minutes. When the buzzer went off I went to check on it and it kind of jiggled like it was a jello mold. I decided to let it bake a few more minutes, nothing. I asked a friend what to do and she said to lightly cover the top with foil and let it bake a little longer. This will stop it from browning more, but help it cook all the way through. So glad I got a hold of her before it was too late and I ended up burning the entire thing or baking it longer and it dried out.
Now, whenever your neighbors or family members bring you a zucchini and you don’t know what to do with it, just make this lemon zucchini bread with this lemon glaze and take it back to them thanking them for all they do for you.
- 2 cups cake flour
- ½ tsp. salt
- 2 tsp. baking powder
- 2 eggs
- ½ cup canola oil
- 1⅓ cups sugar
- 2 TB 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
- 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.
- *after 30 minutes, cover bread loosely with foil.
