Delicious zucchini bread updated with tangy lemon flavor!
We have always made zucchini bread with warm spices such as cinnamon and cloves, but this summer I made a lighter-tasting lemon version. We loved it - especially the tangy lemon glaze!
Lemon Zucchini Bread with Lemon Glaze
Tina Verrelli - epicuricloud.com
Makes 1 (9 x 5 x 3 inch) loaf
3 cups shredded zucchini
1 2/3 cup sugar
2/3 cup oil
2 teaspoons vanilla
4 large eggs
2 tablespoons freshly squeezed lemon juice
Zest of 1 lemon (about 2 generous teaspoons)
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
½ teaspoon baking powder
1½ cups powdered sugar
2-4 tablespoons lemon juice
1 teaspoon lemon zest.
Grease bottom only of 9 x 5 x 3 inch pan.
Preheat oven to 350 F.
Arrange oven rack to lower-center position.
Mix zucchini, sugar, oil, vanilla, eggs, lemon juice and lemon zest in large bowl.
In small bowl stir together the remaining dry ingredients. Add the dry ingredients to the wet and mix until just combined.
Pour into prepared loaf pan.
Bake 1 hour and 10 minutes – 1 hour and 20 minutes or until a toothpick inserted into the center comes out clean. You can also check the temperature of the bread with an instant read thermometer. It should read between 200°F and 205°F at the center of the bread when it is done.
Cool for 10 minutes in pan, then turn out onto platter or wire rack.
While cooling, make glaze.
Glaze: Whisk together powdered sugar with 2 tablespoons lemon juice and zest. Add more lemon juice as needed to reach desired consistency.
Drizzle bread with glaze before completely cool.