Lemon Zucchini Bread w/ Lemon Glaze

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I’ve been doing a lot of baking recently. I blame the weather; once the temperatures turn cool I crave rich and decadent desserts. But sometimes a girl needs to bake something a bit lighter (and so do the collective waistlines of her husband’s office). So my answer is this light and tangy lemon zucchini bread from Plucky’s Second Thought. This quick bread is indeed quick as it comes together in minutes. This is a lighter version of a traditional zucchini bread with the lemon and buttermilk adding a nice tang. The lemon glaze on top adds a touch of sweetness without being overpowering. And with the zucchini…..you could even say that a slice of this counts as a serving of vegetables!

I baked this as a single loaf but you could also make eight miniature loaves or 18 muffins. Simply reduce the baking time to 25 to 30 minutes for both of these versions. Regardless of the shape you bake them in you are sure to love them. Enjoy!

LEMON ZUCCHINI BREAD w/ LEMON GLAZE

For the bread:

2 cups all purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

2 large eggs

1/2 cup canola oil

2/3 cup sugar

Juice of 1 lemon

Zest of 1 lemon

1 cup grated zucchini (skin intact)

For the glaze:

1 cup powdered sugar

2 tablespoons lemon juice

  • Pre-heat the oven to 350 degrees. Coat a 9 x 5 inch baking pan with non-stick cooking spray. Set aside.
  • In a large bowl, combine the flour, baking powder and salt. Set aside.
  • Using a wire whisk, beat the eggs in a medium bowl.
  • Add the canola oil and sugar and blend well.
  • Stir in the buttermilk, lemon juice and lemon zest.
  • Using a rubber spatula fold in the zucchini until completely combined.
  • Add the wet mixture to the dry mixture and fold until just combined. Do not over mix.
  • Pour the batter into the prepared pan.
  • Bake for 45 minutes  or until a cake tester inserted in the center of the bread comes out clean.
  • Remove from the oven and allow to cool on a wire rack for 10 minutes before removing from the pan and cooling completely.
  • While the loaf is cooling, combine the powdered sugar and lemon juice stirring until smooth.
  • Spoon the glaze over the cooled bread and let sit until set.

Serves 12

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