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Wednesday, July 29, 2015

Lemon Zucchini Bread

It's that time of year again when zucchini becomes very prolific in the garden.  If you don't have zucchini growing in a garden just find someone who does and you will find yourself going home with a bag of them.  This recipe comes to you from a blog, "Like Mother, Like Daughter."  I doubled the recipe so I could keep a loaf and give one away.  Plus it used up just that much more zucchini!

  • 2 cups all purpose flour
  • 2 tsp baking powder
  • ½ tsp salt
  • 2 eggs
  • ½ cup canola oil
  • ⅔ cup sugar
  • ½ cup buttermilk
  • 2 TBS lemon juice
  • zest of 1 lemon
  • 1 cup grated zucchini
For the Lemon Glaze:
  • 1 cup powdered sugar
  • Juice from 1 lemon
  • 1 to 2 TBSP of half and half - as needed to thin glaze
Put eggs in a mixing bowl and beat well.  Add the sugar and beat again.  Add in the oil, lemon zest and lemon juice.  Beat well.  Add in the milk.  MIx well then add in the zucchini.  Put the flour, baking powder and salt into the batter and mix just until well incorporated.  Pour into a greased and floured loaf pan.  Bake at 375 for 60-65 minutes.  Allow to cool.  Mix up glazed ingredients and spread on top.

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