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Lemon Bread with Zucchini

Lemon Zucchini Bread

Lemon Zucchini Bread

I have been drooling over pictures of lemon zucchini bread with a lemon glaze for a couple of years. Since my garden is producing a bumper crop of zucchini and yellow summer squash this year I could hardly wait to finally make this bread. I’m not even a huge lemon fan. I have no explanation besides it just looks good! It was the eye appeal!

Shred zucchini finely

Shred zucchini finely

I shredded my zucchini first and set it aside. The recipe said “grated” but I went with shredding finely. I remember my Mom making zucchini breads and her shredded versions were perfect.

Beat eggs then beat in oil and sugar

Beat eggs then beat in oil and sugar

Next I mixed the dry ingredients and set it aside as directed.  I beat the eggs then beat in the oil and sugar.

Add lemon, buttermilk, lemon zest and zucchini

Add lemon, buttermilk, lemon zest and zucchini

I added the lemon juice and buttermilk then zested the lemon into the bowl. I stirred well.  Next I added the zucchini, again stirring well.

I stirred the dry ingredients into the wet

I stirred the dry ingredients into the wet

Lastly I stirred in the dry ingredients, stirring just until combined. I didn’t want to overwork the batter so it ended up tough.

When the batter was fully mixed I poured it into the prepared loaf pan

When the batter was fully mixed I poured it into the prepared loaf pan

Into the pan the batter went. I used my long pan, which is comparable to a shorter and wider pan that makes one regular loaf. I just watch the baking closer. It usually takes just a few minutes less to be fully baked using the toothpick test.

I used my long loaf pan that bakes a thin loaf in the same time a regular loaf will bake

I used my long loaf pan that bakes a thin loaf in the same time a regular loaf will bake

I removed the lemon bread from the oven and allowed it to cool on a rack for about 20 minutes. I loosened the sides around the pan with a knife and it slid out easily. It cooled on the rack another 30 minutes or so.

When the bread tested dry with a toothpick I removed it from the pan

When the bread tested dry with a toothpick I removed it from the pan

I mixed the lemon glaze and found it a little too runny. I added probably about a cup more so it would be stiff enough to stay on top of the bread as a glaze. I let it firm up for a while then stored the loaves in covered containers.

I whisked together the lemon glaze

I whisked together the lemon glaze

The flavor of this bread was just as delicious as it looks. The nice tart lemon flavor in the bread paired with the sweeter lemon glaze was totally satisfying.

Lemon Bread with Zucchini

Lemon Bread with Zucchini

The zucchini gives it just a touch of flavor; you mostly notice it in the scent. I will definitely be making this as long as my garden is producing zucchini!

Lemon Bread with Zucchini

Lemon Bread with Zucchini

Lemon Bread with Zucchini

2 cups  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

Lemon Glaze

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

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

In a 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 over mix.

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; also, if you make this in an 8×4″ loaf pan, your baking time may be a little longer…about 5 to 10 minutes more). Cool in pan 10 minutes, then remove to a wire rack and cool completely.

To make the Lemon Glaze, mix the powdered sugar and lemon juice until well blended. Spoon glaze over cooled loaf. Let glaze set up, then slice, serve, and enjoy.

Adapted from Caramel PotatoesTiara Logo

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