My gardener's been gardening and of course we put in some zucchini. I knew I still had some left from last summer, so thought I better use it up. I grated the zucchini last summer and froze it in 4 cup portions to use in breads.
I've made Zucchini-Nutella Bread and my standby regular Zucchini Bread, so when I found this lovely lemon loaf at Lea Ann's blog, Cooking on the Ranch, and after he great review of the recipe, decided to make it, too.
This recipe uses oil, so it produces a very moist cake. The lemon flavor is perfect and I got to use up some zucchini!
I love the glaze on this bread. It gives a little sweetness to each slice and is just the right consistency to set up nicely. Very nice recipe for zucchini bread!
Lemon-Zucchini Bread - adapted from here
2 c flour
1 tsp baking powder
1/2 tsp salt
1/2 c vegetable oil
2/3 c sugar
1/2 c milk
2 T lemon juice
3 c grated zucchini
In a large bowl, sift flour, baking powder, and salt. Set aside.
In the bowl of a stand mixer, beat 2 eggs well. Add oil and sugar and blend well. Add milk, lemon juice and blend. Fold in zucchini and stir until evenly distributed in mixture. Add the flour mixture and mix just until it comes together. Pour batter into a 9x5 loaf pan that has been sprayed with cooking spray. Bake at 350 F for 45 minutes, or until toothpick inserted in center comes out clean. Cool in pan 10 minutes, then invert onto a wire rack to cool completely. When loaf is cool, top with glaze.
1 c powdered sugar
2 T lemon juice
In a small bowl, mix powdered sugar with lemon juice until smooth. Spoon glaze over bread and let set.