Lemon-Glazed Zucchini Bread

There is nothing more gratifying than picking your own vegetables out of your own garden!!  This is the first year we planted a garden, and it's been a learning experience.  We have had some great successes and failures.  Our zucchini and jalapenos are definitely thriving, hence all the recipes you will soon be seeing :)  

This bread is extremely tasty...very moist, and not too sweet.  It has a lot less sugar than many other zucchini recipes you will come across.  The glaze is the perfect compliment to the bread.  This would be a great brunch item alongside some fresh fruit!

Makes one 9×5″ loaf

Lemon-Glazed Zucchini Bread

2 teaspoons baking powder
1/2 teaspoon salt
2 cups unbleached all-purpose flour
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 35o 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; 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. While loaf is cooling, you can make the glaze…

LEMON 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.

Recipe Source:  Nancy Creative

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