Lemon Zucchini Bread

Part of Henry and my day together on Friday included some baking.  Henry LOVES banana bread, so that was first on the list.  And then I got to what I'd been waiting to make for almost a week.

I came across a Lemon Zucchini Bread recipe over at Nancy Creative.  It was love at first sight for me.  Between that recipe and coming across this Farmers Market Flatbread from Pinch of Yum, my house was stocked with zucchini.

As you can see...Henry was quite excited to be stirring.  

This bread has a light citrus flavor with zucchini spread throughout.  So delicious!  And the lemon glaze on top makes it a perfect cake to have with coffee.

But who am I kidding...coffee goes with anything!!

Lemon Zucchini Bread with Lemon Glaze

Makes one 9×5″ loaf
2 cups unbleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1/2 cup canola oil
2/3 cup sugar
1/2 cup buttermilk
Juice of 1 lemon (or 2 Tablespoons lemon juice)
Zest of 1 lemon
1 cup grated zucchini (you don’t need to peel the zucchini before grating it)

Preheat oven to 350 degrees. Grease and flour a 9×5″ loaf pan; set aside.

In large bowl, blend flour, baking powder, and salt; set aside.

In medium bowl, beat 2 eggs well, then add canola oil and sugar, and blend well. Then add the buttermilk, lemon juice, and lemon zest and blend everything well. Fold in zucchini and stir until evenly distributed in mixture.

Add this mixture to the dry ingredients in the large bowl and blend everything together, but don’t overmix.
Pour batter into prepared 9×5″ loaf pan and bake at 350 degrees for 45 minutes, or until toothpick inserted in center comes out clean (if your oven tends to run hot, check the loaf after 40 minutes.  Cool in pan 10 minutes, then remove to a wire rack and cool completely. While loaf is cooling, you can make the glaze…

1 cup powdered sugar
Juice of 1 lemon (or 2 Tablespoons lemon juice)

In small bowl, mix powdered sugar and lemon juice until well blended. Spoon glaze over cooled loaf. Let glaze set, then serve.

original recipe by NancyCreative

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