Lemon Zucchini Bread

I bought a few zucchini from the Farmer’s Market about two weeks ago all for the purpose of making this bread. I saw it on Pinterest and immediately knew I would love it! I still have one zucchini left and am tempted to make another loaf.

Lemon Zucchini Bread (from Nancy Creative)

Ingredients:

  • 2 cups 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 – No need to peel it, just trim off the ends

Directions:

1. Preheat oven to 35o degrees. Grease and flour a 9×5″ loaf pan.

2. Blend flour, baking powder, and salt.

3. Beat 2 eggs well, then add canola oil and sugar, and blend well. Add the buttermilk, lemon juice, and lemon zest and blend everything well. Fold in zucchini and stir until evenly distributed in mixture.

4.  Add this mixture to the dry ingredients in the large bowl and blend everything together, but don’t overmix.

5. Pour batter into prepared loaf pan and bake at 350 degrees for 45 minutes, or until toothpick inserted in center comes out clean. Cool in pan 10 minutes, then remove to a wire rack and cool completely. Make the glaze while the bread cools completely.

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.

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About Nicole Hangartner

A college grad navigating the real world while trying to remain fashionable and well fed. View all posts by Nicole Hangartner

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