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Glazed Lemon Zucchini Bread

The gardening gods have seen to it that this summer I have more zucchini than I knew what to do with. Fortunately for me, that’s led to finding all these awesome new recipes, and I’m constantly, and pleasantly, being surprised by all the wonderful ways I’m discovering this summer that zucchini can be used. And for someone who does not particularly like surprises, that’s saying something. Flecks of zucchini give a delicious third dimension to the popular lemon and quick bread combination in this moist, breakfast/dessert hybrid. Seriously, lemon and zucchini are a match made in flavor heaven. Who knew?!  This little loaf is easy to make. Quick breads are a perfect starting point for non/new bakers and an easy, old faithful recipe for those who’re already in the ‘fold’.

Glazed Lemon Zucchini Bread

4 Sons 'R' Us: Glazed Lemon Zucchini Bread 2

recipe adapted from Lil Luna

2 cups cake flour*
1/2 tsp salt
2 tsp. baking powder
2 eggs
1/2 cup canola oil
1 1/3 cups sugar
2 tbsp lemon juice
1/2 cup buttermilk
zest of 1 lemon
1 cup grated zucchini
 
For The Glaze
1 cup powdered sugar
2 tbsp lemon juice
1 tbsp milk
 
*To make your own cake flour: for each cup of all purpose flour, remove one tablespoon of flour and replace by adding one tablespoon of cornstarch

4 Sons 'R' Us: Glazed Lemon Zucchini Bread

Directions

1. In a bowl, combine the flour, salt, and baking powder. Stir to equally incorporate and set aside.
2. Add eggs to the bowl of a mixer and beat well. Continue mixing and in the oil and sugar until evenly combined. Next add in the lemon juice, buttermilk, and zest to the batter and blend until combined completely.
3. Gently fold/blend in the zucchini until fully incorporated.
4. Add the dry ingredients to the batter and blend together until evenly combined.
5. Add the batter into a greased 9×5 loaf pan.
6. Bake at 350 degrees for 40-45 minutes, or until done.
7. Remove from the oven and allow to cool some. While still warm, make glaze and spoon over the bread. Allow the bread to stand for a bit so that the glaze ‘sets’ before serving.
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About 4 Sons 'R' Us

Hi! I’m Meaghan. Welcome to my virtual kitchen & craft corner. Pull up a chair, stay awhile and follow along with us and our 4 sons. Can I get you a glass of wine? Some coffee? Pretzels or cheese sticks? While I can’t actually give you these thing online, I can show you how to make them… on a budget!

18 responses »

  1. Looks moist and delicious. Can barely see the zucchini.

    Reply
  2. Send some over please! Lemon and zucchini?! Yummy!!!

    Reply
  3. Anything lemon for me, and zucchini makes everything so moist!

    Reply
  4. Pingback: Breakfast Biscuit | Fiesta Friday #27 | The Novice Gardener

  5. Zucchini is certainly one of those things that you can never have enough recipes for. What a great idea to mix it into a cake/bread with a citrusy zing – it sounds fabulous! Thanks for bringing this along to FF#27 – hope you’re enjoying the party this week. Cheers, Margot

    Reply
  6. What a great way to use up zucchini, looks yummy!

    Reply
  7. I’ve just come across your blog through Fiesta Friday. I just love the picture of your four boys. Have a great weekend

    Reply
  8. I like that you used the food processor, I can actually see that being a useful shortcut for zucchini or carrot cakes and muffins. Thanks for the tip!! 🙂
    This is a great summery quick bread to bring to this week’s Fiesta Friday, and I hope you are also enjoying the party!!

    Reply
  9. Lemon and zuchinni, love that combo:-)

    Reply
  10. I love such easy bread recipes. N urs look soo moist n yummy.

    Reply
  11. Pingback: Zucchini & Squash Au Gratin | 4 Sons 'R' Us

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